Soft, creamy, and simple scrambled eggs. Scrambled eggs are some of the most underrated eggs. They are the "fun eggs for kids", however, I am here to say scrambled eggs are delicious and for not only our little chefs but people of all ages, because who wants to be serious all the time?
Ingredients:
½ tablespoon butter
4 large eggs
⅛ teaspoon kosher salt, or more to taste
Directions:
Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
Melt the butter in a medium non-stick pan over medium-low heat.
When the butter begins to bubble, pour in the eggs and immediately. With a silicone spatula swirl the eggs in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Begin to make long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Notes:
Ask an adult for help with:
Turning on the stove
Cooking the eggs
Removing the stove
Serves: 2
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