This is the best tasting way to make scrambled eggs that I have ever encountered. It isn’t fast, it isn’t easy to clean up after but it is absolutely delicious. These are good enough that every single time I serve them for dinner, no one, absolutely no one, objects.
- 8 eggs
- 2 tbsp butter
- Pepper to taste
- Sea Salt to taste
- Take a pot that you can put a glass or metal bowl in the top of (to act as a double boiler) and fill it with hot tap water.
- Put the pot on the stove and turn it to high.
- Put the butter in the bowl and wait for it to melt.
- Beat the eggs with the salt and pepper.
- Add the eggs to the center of the bowl and begin moving them around to scramble them. Keep them in pretty much constant motion (avoiding a steam burn around the edges of the double boiler) until they scramble into soft curds. This will take at least 5 to 10 minutes. Don’t get frustrated and give up - they are worth it. They should be able to stand on their own and not be too terribly wet (honestly just taste them and you will know).
- Serve immediately and season additionally as needed.
- The bowl they cook in is going to be a pain in the ass to clean. Fill it with water and soap right away and let it soak. What the world really needs is a teflon mixing bowl but that simply doesn’t seem to exist. Alas.