RECIPE: Restaurant-Style Scrambled Eggs by Becky Rosenthal, Vintage Mixer
Serves approximately 4
1 tablespoon butter
3 tablespoons whole milk, or half and half
1/2-3/4 teaspoon salt
Freshly ground black DRØM Pepper
- Using a medium Mason jar, shake up the eggs, milk and salt with a few grinds of pepper.
- Heat up a medium skillet to medium high heat. Add the butter onto the pan.
- Once the butter is melted, pour the egg mixture onto the pan. Immediately turn the heat down to medium low. Use a spatula to gently fold and stir the eggs as they cook. Cook just until they are almost done, then remove the skillet from the heat. The eggs will finish cooking in the warm pan as you get ready to serve them.
- Top the eggs with a few grinds of freshly cracked DRØM Pepper and serve with crispy toast and avocado.
Notes on the Method by Becky Rosenthal, Vintage Mixer
Eggs should be cooked in butter. I learned this in culinary school; it's the French-style of making eggs, the traditional way of doing things, always with butter. I’ve found that any other way comes up short. When you cook eggs in olive oil, they’re good. But when cooked in butter, eggs taste like the only breakfast you want to eat for the rest of your life. And when you go for the butter you want to go all in… get the good stuff, grass fed, European-style butter, because if you’re going to have a little bit of butter every day or every other day, it should definitely be the best quality.
Local farm fresh eggs are best! ALWAYS. You can tell in the color and size of the yolk that they are more nutritious and fresh than the cheap ones you’ll find at the grocery store. We like to buy from a local farm that we know has good practices but if you’re choosing from your local grocer, spend the extra couple of bucks and buy organic, pastured eggs.
For every egg you need about 1/2 tablespoon of milk in your mix for soft scrambled eggs. That means for 6 eggs you need about 3 tablespoons of whole milk, or half and half if you want them really creamy.
Start with a hot pan, we love to use our cast iron for scrambled eggs. Then add in the butter and once it’s melted, add the egg mixture. Make sure your eggs are ready to go so that the butter doesn’t burn in the pan.
My husband, Josh, loves to use a jar to shake up the egg, milk, salt and pepper. This gives the eggs a little more viscosity and also makes for an easy pour into the hot pan.