Ingredients
- 5 eggs
- 5 tablespoons milk
- 1 pat of butter
- Kosher salt
- Ground pepper
- Chives or parsley to garnish
Directions
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
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By Tigersrawrr
on June 14, 2013
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This has to be the best scrambled egg recipe that I have come across! I added some cheese, and pepper for taste, and it was amazing! I will definitely use this, the next time I make eggs! It goes great with buttered toast, and a big glass of milk! :D
By robin412@charte...
Roscoe, IL
on February 24, 2013
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Always thought my scrambled eggs could be better but didn't know how to do it until now. Perfect scrambled eggs Alton! Didn't even garnish. This is the only way to do it for me from now on. Thank you.
By elle_kay
on August 18, 2012
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Alton, I hope you're reading this because you're the one who got me back into the kitchen after a few forgettable attempts at cooking in my teenage years.
As a total beginner, I chose to make scrambled eggs because well, I love eggs and it seemed simple enough a place to start. But there were so many scrambled egg recipes online, each saying something slightly different... Finally, I decided to try yours because of all the great reviews (and because I like your show Good Eats.
The result? The best, creamiest scrambled eggs I have ever had, even better than those made by far, far more experienced cooks than myself. My husband loved it (especially its buttery flavour as well, so yay!
This has made me so keen to cook more that I just bought one of your books online. Thanks again Alton, for making cooking accessible, interesting and delicious.
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