Scrambled Eggs

Scrambled Eggs

Eggs · Butter · Cream · Herbs

Sauté — medium — IT 160°F

In the scramble to make dinner every night, sometimes breakfast standbys can save the (end of the) day. Whisk three eggs per person. If you want, add some cream for a velvety texture. Melt butter in a nonstick skillet over medium heat. Sauté eggs, stirring continuously, until everything firms up. Season with salt, pepper, and fresh herbs (chives are yummy). Serve immediately, and get your evening off to a fresh start.   

(When in doubt, add butter and/or salt.)