I am comfortable going ahead with this ridiculously immodest title because this isn’t my recipe; it’s my husband’s, gratefully gained from a friend of his who, I’m sure, got it from someone else (not to impugn this friend’s fine cooking abilities and repertoire).
But it really is the perfect scrambled egg. Rich, creamy and silky, and without the fuss of adding milk, cream, crème fraîche, cream cheese, or whatever else people are adding to eggs these days. You don’t need any of it; trust me: this is better.
If you want major points in the morning, breakfast in bed with these scrambled eggs will surely do the trick.
4 large eggs
1 tsp butter
Pinch salt and pepper
Break the eggs into a bowl with a good pinch of salt and pepper. Add the butter and whisk well. To a small non-stick pan, add the egg and butter mixture and turn the heat on to low (and I mean low). Stir the eggs every 15 seconds with a rubber spatula, allowing the butter to slowly melt in. Keep going, stirring more often as the eggs get closer to being done, but don’t rush it. The cooking should take about 10 minutes in total, so be patient.
In the meantime, make sure your coffee is brewing and get your toast on. I don’t butter my toast because I like the crunch, and there’s butter in the eggs already, but do as you wish.
When the eggs are just about done, just edging on the side of undercooked, turn off the heat, give them a final stir and pile up on the toasts. Serve immediately as scrambled eggs do not keep, and enjoy.