Scrambled Eggs

3 Eggs

2 tbsp clarified butter or whole butter

Salt and ground white pepper, to taste.

 

 

1. Melt the butter or oil in the frying pan. You’ll need just enough to coat the pan.keep the heat on low.

 

2. See if a drop of water immediately sizzles and evaporates on the pan. This insures that it’s hot enough to hold the eggs in the right from when you add them. Don’t wait to long before adding the eggs. If the pan gets too hot, the edges of the eggs will burn before the whites and finished cooking.

 

3. Break the eggs gently so that it breaks in half. Hold it over the frying pan as you break it, and let it gently drop into the hot butter. If you have trouble cracking eggs so that none of the shell gets in it, crack each one into a bowl, check for shell fragments, then pour into the pan, one egg at a time.

 

 

 

 

 

 

 

 

4.Repeat with an additional eggs, making sure to space them far enough apart so that the whites dont touch. With practice, you’ll will be able to keep the yolk centered within the white.

 

5. Cover the pan so that the top of the whites (includding the layer over the yolk) cooks and turns white, rather then remaining clear and slippery. This is more similar to over easy eggs, which are actually flipped over so that the “sunny” side cooks.

 

6. Cook the eggs until the whites and yolk reach the desired consistency. Usually this means that whites are firm and the yolk is thick but not firm. you can check by shaking the pan gently and observing how the egg jiggles. With experience, you will learn just how long to cook the egg to fit your taste.

 

7.  Slip the spatula under each egg, and gently place it on a plate.

 

8. Serve immediately with toast, so that you can use the pieces of bread to wipe up all the yolk that remain on your plate, or over white rice, grits, or corned beef hash.

 

See if a drop of water immediately sizzles and evaporates on the pan. This insures that it’s hot enough to hold the eggs in the right from when you add them. Don’t wait to long before adding the eggs. If the pan gets too hot, the edges of the eggs will burn before the whites and finished cooking.