Perfect Scrambled Egg
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- • 3 large eggs
- • Salt and freshly ground white pepper
- • 1 Tbs. unsalted butter
- -In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in colour.
- In a 10-inch non-stick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the centre of the pan and let the raw portion run from the centre toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.
Freshfields Farm Eggs http://freshfields-farm-eggs.co.uk/