Park Slope Recipes by Tiny New York Kitchen: Victoria's Scrambled Eggs

Victoria's Scrambled Eggs

Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning. They are loaded with many essential vitamins and minerals.

Eggs cook quickly which makes them easy to prepare in a jiffy. If you like creamy eggs then add a little cream or Half and Half to your egg mixture before cooking. 

Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs. This prevents them from sticking. Cook them over a low heat and stir occasionally. You can add all sorts of favorite things to your scrambled eggs if you like.

INGREDIENTS:

• 8 Eggs (2 Per Person)
• 3 Tablespoons Unsalted Butter
• 1/8 Teaspoon Kosher Salt
• 1/8 Teaspoon Freshly Ground Pepper

DIRECTIONS:

Crack 8 eggs into a medium size bowl. Add the salt and pepper. Whisk lightly for 2 minutes. In a large sauté pan heat the butter over a low heat. Add the egg mixture and let cook for 5 seconds. Gently scrape and stir the eggs and cook for 5 minutes until done. Keep stirring. Cooking time will vary depending on what type of pan you use and how high your heat is.

When done cooking make sure to remove your scramble eggs from the pan immediately. This will prevent them from continuing to cook. No one wants dry eggs. Serve eggs hot and with toast. Serves 4 people.