Scrambling Eggs

Posted by on Sunday Aug 8th, 2010 | Print

This is the way Cara’s mom always made scrambled eggs—long cooking over very low heat that creates soft curd. They’re delicious and creamy, and the only way to go. Do take note: if you’ll be making them for a large group, or for breakfast burritos, start early. Scrambling can take a while.

Soft Scrambled Eggs
Serves 2

1 tablespoon olive oil
5 eggs
1/2 teaspoon salt
freshly ground pepper

Heat the olive oil in a large frying pan. Beat the eggs well with the salt and the pepper. Over very low heat, warm the eggs, stirring constantly with a fork or spatula. Keep cooking until small curds are formed, and there is no liquid left. This will take at least 10 minutes.

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