Perfect Scrambled Eggs

Scrambled eggs have countless ways to cook them, and finding the right one can be tricky. About eight years ago, I heard a Bon Appétit podcast with Carla Lalli Music solely on eggs. The episode showed various ways to scramble eggs, with the best one being similar to the traditional French way using a double boiler. Using a double boiler just for breakfast is too much, but this technique is a good compromise. Over the years, I've made these eggs not only for breakfast but for any meal that needs comfort. I've cooked them on cold, rainy Friday nights or for work-from-home lunches with veggies on the side. I've taught this method to roommates, and they now affectionately call them "Soph's eggs." This method cooks the eggs to a point where they look like soft cheese curds. For this method, use a saucepan instead of a frypan to avoid exposing the eggs to too much heat. This recipe doesn't include milk or cream, and honestly, there isn't even salt until a seasoning at the end.

Ingredients

2 - 3 eggs depending how hungry you are

A knob of butter to coat the pan

A pinch of salt

Method

Beat the eggs with a fork until the yolk and the white are completely combined.

Put the butter into a cold saucepan and melt the butter on a very low heat.

Once the butter is melted turn the heath up to a medium heat and add in the eggs and continue to stir (with a rubber spatula if you have)

Keep stiring constantly until the eggs have formed soft curds. Turn off the heat immediately once you have reached this point. You want them to look a little runny as the residual heat from the pan will continue to cook them.

Season with salt and anything else you feel like.