your notes:
scrambled eggs
The secrets to tender scrambled eggs? An extra yolk and a splash of half-and-half or whole milk.
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Prepare Ingredients
Gather Cooking Equipment
Crack 3 large eggs into medium bowl. Crack 1 large egg into small bowl. Use your hand to very gently transfer yolk to bowl with whole eggs. Discard white.
Add half-and-half or whole milk, salt, and pepper to bowl with eggs. Whisk until well combined and uniform yellow color.
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Food for Thought
The Master of Toast
Scrambled eggs and buttered toast are a classic breakfast combination. Here are some guidelines for making toast worth celebrating:
Start with good bread. Egg-enriched challah and brioche make amazing toast—trust us. It’s fine to toast slightly stale bread. Sliced bread kept in the freezer is perfect for toasting.
Stay away from bread with big holes—a fine, even crumb (the part of the bread inside the crust) is key. Big holes mean butter or egg on your shirt!
Cold butter doesn’t spread well. Soften butter in the microwave for 5 to 10 seconds (but don’t let it melt).
Gently hit side of egg against flat surface of counter or cutting board.
Pull shell apart into 2 pieces over bowl. Let yolk and white drop into bowl. Discard shell
