These are the eggs you probably grew up eating: quick, easy to make, homey and comforting.
A little butter adds richness.
We use just a tiny amount of salt here, because it’s easy to oversalt eggs.
Photo: Jennifer Causey
Pull them from the heat the instant they’re done so they don’t turn tough and rubbery.
While butter melts, break eggs into a small bowl.
Use a fork to beat them until completely blended and slightly frothy.
Stir in the pepper and salt.
Big, fluffy curds will start to formexactly what you want.
Keep it up, pulling the eggs from around the pan for about 3 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
