Scramble Egg

Ingredients:

• 8 eggs
• ½ cup whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and ground white pepper, to taste

Preparation:

1. Crack the eggs into  mixing bowl and beat them till they turn pale yellow.


2. Heat a pan over medium-low heat. Add butter and let it melt.


3. Add the milk to the eggs and season with salt and white pepper. Then, grab your whisk and whisk like crazy.


4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.


5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.


6. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. If you're adding any other ingredients.


7. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.

Source(s): culinaryarts.about.com