Slow-Cooked Scrambled Eggs
8 eggs
3/4 cup half-and-half
1 tsp. kosher salt
1/4 tsp. black pepper
4 Tbsp. butter
1 Tbsp. parsley, chopped
1 Tbsp. green onion, chopped
1 1/2 tsp. dill
Whisk eggs, half-and-half, salt and pepper together in a bowl. Heat 2 Tbsp. butter in a skillet over medium-low heat. Add the eggs and allow them to cook slowly, stirring constantly, until desired doneness. Remove from heat and add the remaining 2 Tbsp. of butter and the other ingredients. Stir until the butter is melted and serve.
Our comments: I think I was 8 when my Mom showed me how to make scrambled eggs. It was the first thing I learned to cook. I liked mine with Pace’s Picante Sauce, followed immediately with a bite of bacon. It was the perfect starter dish, since no matter what you do, you can’t screw them up too badly. I guess that’s why I never thought to write down a scrambled eggs recipe. Anyway, I’ve bumped into two schools of thought when it comes to scrambled eggs: (1) the high-heat, quick-cook, big-chunk, fluffy variety and (2) the low-heat, slow-cook, even-textured, soft variety. Both varieties have their merits, but I prefer the slow-cooked eggs. I particularly like this recipe with some left over beef tender.
Florida
swamp