Bar Nothing Scrambled Eggs

bar nothin ranch

©1988

AuthorDartagnan
DifficultyBeginner

"soft, creamy and dreamy, these are the scramble you have been looking for"

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Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 ½ tbsp unsalted butter
 4 large eggs
 ¼ tsp kosher salt
  tsp black pepper, fresh ground fine
1

Melt the butter in a medium non-stick pan over medium-low heat.

2

Crack eggs into a bowl, add a pinch of salt and whisk until well blended.

It's all in the technique. And don't walk away from your pan!
3

When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.

4

Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.

5

When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately.

TIPS
6

Don't get your pan too hot.
Take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Ingredients

 ½ tbsp unsalted butter
 4 large eggs
 ¼ tsp kosher salt
  tsp black pepper, fresh ground fine

Directions

1

Melt the butter in a medium non-stick pan over medium-low heat.

2

Crack eggs into a bowl, add a pinch of salt and whisk until well blended.

It's all in the technique. And don't walk away from your pan!
3

When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.

4

Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.

5

When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately.

TIPS
6

Don't get your pan too hot.
Take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Notes

Bar Nothing Scrambled Eggs