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My boyfriend and I are trying the whole long-distance thing. He lives out in the Bay Area, and I am now a Washington DC resident. Most days, it’s manageable; I go out with my girlfriends, stay late at work when I need to, and spend a weekend every month with my boyfriend.
And then there are days like this past Saturday, where all I wanted to do was eat breakfast in bed with my boyfriend. Instead, I was sitting at the breakfast table by myself, eating scrambled eggs for one.
Scrambled eggs seem so simple, yet there are so many ways to mess it up. Too rubbery, too firm, burnt, undercooked–the list of scrambled egg sins is pretty long. I wanted a perfect scrambled egg that would leave me with big, fluffy curds to pile on top of my buttered toast. This Cook’s Illustrated recipe does just that, and it’s easy to follow.
Scrambled Eggs
One Serving
2 eggs, plus one yolk
1 tbsp half and half
Salt to taste
Pepper to taste
1/4 tbsp butter
- Whisk eggs, half-and-half, salt, and pepper, in a bowl until they are combined and a pale yellow. Don’t over whisk!
- Melt butter in a small pan over medium-high heat, until the butter is no longer foaming.
- Add egg mixture to the pan, and constantly scrape the bottom of the pan using a rubber spatula. Once the eggs begin to clump, and the spatula leaves a trail (30-60 seconds), turn down the heat to low.
- Gently continue scraping the pan for 30-60 seconds longer. Eggs will be done when they are clumped, but still wet. Eat immediately!
