Scrambled Eggs

• • 0.5 oz butter (1tbs, or 1/8 of a stick)

  • 3 eggs

  • 1/8 tsp of salt (heavy pinch)

  • 1/8 tsp fresh ground black pepper  (a few grinds)

  • 1tbs whole milk or cream

Method:

• 1. Set an 8" non-stick pan onto medium-low heat. Add the butter.

  2. Crack the eggs into a cup, add milk, salt, pepper.

  3. Puncture each yolk with a fork, and use it to lightly whisk the eggs.

  4. Prepare a plate to decant the eggs onto, preferably warmed.

  5. When the butter in the pan has melted, add the egg mixture and stir slowly with a spatula.

  6. As soon as the eggs come close to solidifying, remove from the heat - they will continue to cook from the heat of the pan.

  7. As soon as all obvious liquid has disappeared, decant onto the plate - they will still look very moist.

The critical thing with scrambled eggs is not to overcook them.

Note that we use a medium-low heat here - we want to go slowly to avoid overshooting.