Perfect Scrambled Eggs

Perfect Scrambled Eggs
Perfect Scrambled Eggs from Top Ate on Your Plate
Serves 2


  • 5 eggs
  • salt
  • 1/2 TBSP butter (or even less, just enough to get the pan greased)


  1. Heat a butter in a non-stick skillet over medium heat. Sprinkle the salt in the pan with the butter.
  2. Crack the eggs into a small bowl, poke each yolk and beat until smooth with a fork.
  3. When the butter just starts to crackle, pour the eggs into the skillet. Let them cook for 1 minute.  Then begin to move them around with a flexible rubber spatula.  The key is to not overcook them.  After about a minute, turn off the heat, but continue to move the eggs with the spatula. The eggs should be done within 5 minutes.
Note: To spice things up a bit, we often add ingredients to the eggs after removing them from the pan.  This is what we use most often: fresh salsa, goat cheese crumbles (or really any cheese), avocado, fresh chopped basil and tomatoes or turkey sausage or bacon.

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