Scrambled Eggs
This is a break from my usual format as I’m not writing a recipe, but instead giving you the best way I think you can make scrambled eggs. No, I'm not running out of ideas before you ask.
This method, inspired by Julia Child, keeps things simple and lets the eggs shine. No milk, no cream, no fuss—just eggs, salt, and butter.
What You’ll Need
Eggs (as fresh as possible)
Salt
Butter
The Method
Crack 2-3 eggs into a bowl, add a pinch of salt, and whisk gently with a fork.
Heat a frying pan over medium heat. Add a knob of butter and let it melt, swirling to coat the pan.
Once the butter’s bubbling subsides, pour in most of the eggs, reserving about a tablespoon.
Let the eggs sit briefly, then stir gently with a spatula until soft curds form.
Remove the pan from the heat and stir in the reserved egg. The residual heat will cook it, leaving the eggs creamy and glossy.
Serve immediately, perhaps with toast, and enjoy.
