Ken's scrambled eggs
Scrambled eggs are easy, right? Wrong. At her first cooking lesson in France Julia Child blew this.
Take a bowl and break in a few eggs. Get the best eggs you can, such as those from a local farm.
Add a small splash of milk and whisk. But don't whisk too much.
Melt some butter in a frying pan, then turn the heat down and add your eggs.
Cook slowly on low heat. Very slowly is the key. Then add a pinch of salt and a grind of fresh pepper.
Don't overcook. Serve while still moist.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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