We make a lot of eggs at our home and the key to scrambled eggs is low and slow. Eggs are delicate and should be treated that way when cooking with them. The quality of egg makes a huge difference as well. I prefer a vibrant orange yolk from pasture-raised hens. My family raises beautiful hens, and nothing beats a fresh egg from a well-cared for bird.
Scrambled Eggs
Ingredients
5 Eggs
3T Butter
2t Green onion, chopped
2t Cream
Sea salt, to taste
Fresh ground black pepper
(Optional: Cherry tomatoes, cut into quarters; substitute sea salt for truffle salt)
Directions
In a nonstick saucepan add whole eggs. At this point do not scramble or season eggs. Add butter in small cubes to saucepan and place over medium-low heat. Using a spatula begin mixing eggs and scraping down the bottom and sides of the saucepan. Remove from heat and continue to stir cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are cooked through, about 5 minutes.Remove from heat and fold in green onions, cream, cherry tomatoes, salt and pepper.
Cibo E Famiglia 