Jean-Georges Vongerichten, Mark Bittman

Best scrambled eggs

Preparation info
  • Makes

    2

    servings
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

A revelation. You’ll never go back to hard-cooked scrambled eggs.

Ingredients

  • 5 eggs
  • 1½ tablespoons butter
  • Salt and freshly ground black pepper

Method

  1. Combine the eggs, butter, and salt and pepper to taste in a saucepan or skillet, preferably one with sloping sides. Turn the heat to medium-high and begin to beat the egg mixture with a whisk, stirring almost constantly but not too fast; you do not want it to become foamy.
  2. After the butter melts, the mixture will begin to thicken, and then to lump up in small curd