Everyone (even the kids) say these are really good scrambled eggs. Tasty, fluffy, buttery…etc. So, they have become the gold standard around our house. The technique is the most important thing here.
For two servings, get ready:
- 4 eggs. Let the eggs sit out on the counter for ten minutes or so to come up to room temp. Better eggs really do taste better. Better = organic, really free range, no animal stuff in the feed, no antibiotics.
- About 2 teaspoons minced shallot or thinly sliced green onion.
- About 1/2 teaspoon dried tarragon.
- 1 tablespoon heavy cream or half-and-half.
- A pinch of Kosher salt. A couple good twists of freshly ground black pepper.
Then, do this:
- Melt about 1 tablespoon butter (has to be actual butter…do I have to keep saying this?…really) in a 7 or 10″ skillet that has been pre-heated over low-medium heat.
- Add the shallots/onion and saute lightly for about 2 minutes. Add the tarragon any time.
- Whisk together vigorously the eggs, cream, salt and pepper for maybe 10-15 seconds.
- Get ready. Get set. Pour eggs mixture into skillet. Grab your rubber spatula or wooden spoon and start working your way around the skillet, drawing the eggs in toward the center. When the eggs start bunching up in the center of the pan, just gently swirl the mixture so that it spreads out more evenly. Then, start drawing the edges in toward the center again. In the time that it takes to read this paragraph, if the burner is set at the right level, the eggs will be ready to remove from the heat. Let them sit about a minute, no more, and serve. During that minute, they will set up, so it’s fine, in fact better, if they are still a bit wet when you remove the heat.
Practice will make perfect. Fluffy, buttery eggs, with an overlay of onion and tarragon. Heavenly!