Scrambled Eggs

Nearly everyone has a preferred method for scrambling eggs; our favorite is the simplest of all- with no added milk or water, seasoned with only salt and pepper, and cooked in butter. The key is to beat eggs briskly, incorporating air to product large fluffy curds. For each serving, combine 2 eggs with salt and pepper in a medium bowl and whisk vigorously for 15 seconds. Melt 2 teaspoons butter in a 4- inch nonstick skillet over medium high-heat. When butter is melted and foamy, add eggs. Reduce heat to medium. Using a rubber spatula or a flat wooden spoon, push eggs toward the center while tilting skillet to distribute runny parts. When eggs are almost set, scramble them some more, gently turning them over several times. Remove skillet from heat. Serve immediately. Back to How to Prepare Eggs