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Scrambled Eggs Two Ways: Julia's Way
Crack the eggs into a bowl, add big pinches of salt and pepper and beat with a fork, just to blend. Over low heat, melt a tablespoon of the butter in the frying pan, enough to film the bottom and sides, and then pour in all but 2 tablespoons of the eggs.
Cook the eggs over moderately low heat, stirring rather slowly and scraping the bottom of the pan with the spatula. They will gradually begin to coagulate after a minute or two; keep scraping the bottom clear to draw in the uncooked eggs. When almost entirely thickened into soft, custardy lumps, after 2 minutes or so, remove from the heat and fold in the reserved 2 tablespoons of eggs. Taste and adjust the seasoning. Fold in another teaspoon or two of soft butter, or a dash of cream, if you wish.
Quickly scrape the eggs into a warm plate (not hot) and serve immediately with a garnish of your choice.
'French Laundry Cookbook' takes top honors
Alfred A. Knopf
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