ad astra per alia porci

Scrambled Eggs
May 27, 2007, 3:40 pm
Filed under: food

Scrambled Eggs

Preparation time: 5 minutes

Cooking time: 3 minutes

Yield: 4 servings


  • 8 eggs
  • 1/4 cup light cream, half -and-half, milk (whole or low-fat), or water
  • 2 tablespoons chopped chives (optional)
  • 1/2 teaspoon salt (optional)
  • Few dashes of black pepper (optional)
  • 2 tablespoons of butter


  1. Break the eggs into a bowl. With a fork or wire whisk, beat the eggs until they’re blended to incorporate the yolks and whites, but no more. Add the cream (or milk or water if you prefer), chives (if desired), salt (if desired), and pepper, and beat for a few seconds to blend well.
  2. Melt the butter in a 10-inch skillet over medium heat. Don’t let it burn. Pour in the egg mixture. As the mixture begins to set, use a heat-proof rubber spatula or wooden spoon to pull the eggs gently across the bottom and sides of the pan, forming large, soft lumps. The eggs are cooked when the mixture is no longer runny.

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