Once a week (sometimes twice), I’ll have eggs as part of a meal. For sure as part of my Saturday big breakfast (bacon or sausage and eggs etc). It could be sunny-side up, sometimes poached and other times scrambled.

I like creamy scrambled eggs and for those that don’t – move along. A few years ago I saw Alvin of Eggslut make some scrambled eggs for one their tasty breakfast sandwiches (I’ve visited their LA location).

His method (now shared by me) is to begin with a cold non-stick pan and to it add your butter, eggs, salt and pepper and turn to heat to medium and continuously stir with a spatula until you have creamy scrambled eggs.

Creamy Scrambled Eggs

Recipe by Peer MinakiCourse: Main, Vegetarian

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 3 large cold eggs

• 1 Tbsp. unsalted butter

• sea salt and fresh ground pepper

• Garnishes

• 1 Tbsp chopped fresh chives

• more fresh ground pepper

Directions

• Crack your eggs in a cold non-stick pan along with the butter, salt and pepper and stir the eggs with a spatula until combined
• Turn the heat to medium, place skillet over the heat and continue stirring with a rubber spatula. Continue until your eggs are cooked and creamy to your taste.
• Add more salt if needed, transfer to your plate. Top with fresh ground pepper and chopped chives.

Notes

• Tip: When cooking scrambled eggs, you can also lift the pan off the heat to quickly reduce heat.
• Splurge: Shaved truffles are great on scrambled eggs.