Dish · other
Scrambled Eggs
Eggs beaten with a little milk, cooked in butter and stirred continuously into soft curds.
Where it comes from
Constant stirring over gentle heat turns egg into small curds instead of one solid disc, a technique cheap and fast enough to be how most people first learn to cook eggs.
What cooks argue about
Cooks argue over cooking the eggs low and slow, on and off the heat, for tight, custardy curds, or hot and fast for large, drier curds in under a minute.
Nobody has published a scrambled eggs recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.