1900 Style Scrambled Eggs

From
I picked up this simple technique in the All American cookbook. This is how we prepare eggs at the Hasseman House and it really does make a wonderful difference in how they taste!

-Heat 2 to 4 tbs. butter in nonstick skillet on medium-high heat.
-When butter is almost brown crack desired number of eggs directly into the skillet.
-Stir egg whites without breaking the yolks.
-When egg whites are almost cooked, break yolks and stir. The yolks will coat the already cooked egg whites.
-Cook until yolks are done, but do not overcook.
-Serve immediately with salt and pepper and enjoy!!

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