Perfect Scrambled Eggs


  • 8 large eggs
  • ¼ cup half-and-half
  • Salt and pepper
  • 1 tablespoon unsalted butter

1. Beat eggs, yolks, half-and-half, 3/8 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat. 2. Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling ...

View full recipe at SpringPad


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