1900 Style Scrambled EggsFrom HASSEMAN HOUSE BED & BREAKFAST
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!!