Yes, I’m really sharing a recipe for scrambled eggs. The thing about these scrambled eggs is that they’re incredibly creamy and – as the name suggests – buttery and that’s due to the method of cooking rather than the ingredients, which you can probably guess without clicking through.
1 tablespoon butter
Mix-ins of your choice (optional)
Salt and pepper to taste
Cook whatever mix-ins you’d like (if they need cooking) and set aside.
Put your saute pan on the stove and turn the heat to low. Add a tablespoon of butter and coat your pan.
Before all of the butter melts add your eggs to the pan and break them up. Let the eggs cook until the bottom of the pan is white. Break them up again.
Stir the eggs every minute or so until they get cooked but still slightly liquidy. (This should be about 10-15 minutes into the cook time)
Add your mix-ins and stir until the eggs are still soft and creamy but not liquidy.
Turn off the heat and add salt and pepper to taste, plate and serve!
Important notes: The eggs should be cooked on low the whole time. Also salt should be the last thing you add, otherwise the eggs can get gummy.
Mix-in ideas: Sauteed green onion; Mushrooms; Bruscetta; Salsa; Smoked salmon (and cream cheese if you feel fancy); All the cheese!; Bacon; Leftovers; Your favorite things!
Serving Suggestions: This morning I ate them with toast and fig preserves (leftover from my Fresh Fig “Newtons”!) and a couple of strips of bacon. Eat them the way you prefer to eat scrambled eggs.