Meal Planning
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Description
America's Test Kitchen school cookbook
Ingredients
US|METRIC
4 SERVINGS
- 8 large eggs, plus 2 large yolks
- 1/4 cup half and half
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter, chilled
- Salt
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Directions
- Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; don't overbeat
- melt butter in 10-inch nonstick skillet over medium high heat until foaming just subsides, swirling to coat skillet (butter should not brown)
- add egg mixture and using heat resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet 1 1/2 to 2 1/2 minutes
- reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds
- immediately transfer eggs to warm plates and season with salt and pepper to taste. Serve immediately
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