Jacqueline's scrambled eggs

Jacqueline's scrambled eggs
from Ellen's kitchen, with thanks to Cook's Illustrated


  • 4 large eggs, plus one yolk
  • 2 tbs half-and-half (or substitute 4 tsp milk, 2 tsp cream)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tbs unsalted butter, chilled
  • eggs, yolk, half-and-half, salt and pepper until eggs are fully combined and color is pure yellow; do not overbeat.  
  • butter in 10" non-stick skillet over medium high heat until foaming just subsides, swirling to coat pan.  (If using electric stove, heat one burner to low and one to medium-high and move skillet from burner to burner for temperature adjustment).  Add egg mixture and, with rubber spatula, firmly and constantly scrape bottom and sides of pan until eggs begin to clump and spatula leaves trail on bottom of pan, 45-75 seconds.  Reduce heat to low and gently but constantly fold eggs until clumped and wet, 30-60 seconds.  (Use visual clues, as pan thickness will affect cooking times.)   Immediately transfer eggs to warm plate, season with salt to taste, and serve.


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