What she’d tell you
This was the first thing I ever taught your mother to make. The secret? Low heat and patience, dear. Most people rush their eggs, but Babcio knows: slow and gentle makes them fluffy as clouds!
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Crack 4 eggs into a bowl and add a splash of milk. Beat with a fork until well combined.
Place a non-stick pan on LOW heat and add a generous knob of butter. Let it melt slowly.
Pour in the egg mixture. Wait 20 seconds, then gently push the eggs from the edges to the center with a spatula.
When the eggs are mostly set but still slightly glossy, remove from heat. Season with salt and pepper.
Plate immediately and serve while hot. Enjoy!
If you haven’t got it
Milk
a spoon of cream for something richer, or leave it out: the eggs are fine alone
Butter
olive oil, though you lose the sweetness butter gives
Keeping it
Eat them now, kochanie. Scrambled eggs go rubbery in the fridge and nothing brings them back: a day, covered, at the very most.
Gently, in a pan, off the heat more than on it. The microwave turns them to sponge.
