Perfect Scrambled Eggs

Printemps 2018
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food and drink

BY: Lucy Waverman

Brown eggs are the same inside as white ones. They come from a different breed of hen. There is some discussion about whether deep orange yolks are the gold standard. It is the breed of hen and what they are fed that gives the colour. If you eat with your eyes, an orangey yolk always looks more luxurious, but is not necessarily better.

6 organic eggs, preferably large or extra large
Salt and freshly ground pepper to taste
3 tbsp (45 mL) room-temperature unsalted butter, divided
2 tbsp (30 mL) chopped chives

1. Beat eggs in a bowl with a fork and season with salt and pepper. The salt helps the yolk and white coagulate. Heat 2 tbsp (30 mL) butter in a pot or small frying pan over medium-low heat.

2. Add eggs to skillet, reserving about 2 tbsp (30 mL) of mixture. Slowly stir eggs with a fork or spatula until softly scrambled, about 3 to 4 minutes. If they are cooking too fast and drying out, remove from heat and keep mixing. They should be creamy, a little clumpy with some eggy curds in them—but not dry.

3. Stir in the remaining egg mixture off the heat, which will loosen the curd slightly, then stir in the remaining 1 tbsp (15 mL) butter. Sprinkle with chives and more salt if needed and serve over a good sourdough toast.

Serves 2