Recipe: Scrambled Eggs

From Terry Golson, author of “The Farmstead Egg Guide & Cookbook”:

Houghton Mifflin Harcourt

For perfect scrambled eggs you don’t need anything other than really good fresh eggs and butter. How incredibly delicious just two ingredients -- eggs and butter -- can be! Sure, you can cook up scrambled eggs in a nonstick pan spritzed with cooking spray, but give yourself a treat and use real butter. Finish off with good sea salt, or dust with seasoned salt.

Scrambled eggs should be soft and pillowy, yet not watery. When cooked too quickly over high heat, the proteins in the whites tighten up and squeeze out the water inherent in the eggs, so don’t rush it! Set the pan over medium-low heat and move the eggs with a spatula until they cook up into mounds of delicious and moist curds. 

This recipe can be doubled and still be prepared in a 10-inch skillet. However, don’t cook more than 8 eggs at a time in a 10-inch skillet, or some of the eggs will overcook as the rest are setting. A larger pan can of course handle more eggs, but make sure it is a heavy skillet that radiates heat evenly.

Once cooked, scrambled eggs should be served immediately. Eggs at restaurant buffets are often prepared from “whole liquid eggs with color stabilizer,” which is why they can be left in a chafing dish for hours. Your eggs at home won’t last like that, thank goodness.

Scrambled eggs

Courtesy of Terry Golson
Makes 2 servings


1 tablespoon unsalted butter
4 large eggs
Kosher salt


Heat a 10-inch skillet over low heat and melt the butter until it just begins to bubble but doesn’t brown.

Whisk the eggs and then pour them into the pan. Using a rubber spatula, stir frequently, pushing the eggs from the center to the sides of the pan so that raw egg moves into contact with the hot skillet. Serve as soon as the eggs firm up. Add salt to taste.

From “The Farmstead Egg Guide & Cookbook” © 2014 by Terry Golson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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