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Author Notes: To make soft scrambled eggs here is my advice. Get yourself the freshest eggs possible. These are 2 days old, so they are not even close to being ready for a hard boil. Also add a little milk and mayonnaise; I do not remember when or how I first learned to add mayonnaise, but it enriches the flavor and ensures moistness....even with supermarket eggs. You won't need to use half and half or cream with the mayo: milk works really well. I am partial to our local "Art's eggs." Each month he has a new art label (featured in the photos- Rousseau and Amercaucana Gothic). It is of course an added bonus to know the personality and names of your happy hens. —Sagegreen
- 4 happy, farm fresh eggs, at room temperature
- 1 tablespoon real mayonnaise, best quality
- 1 tablespoon whole milk, (goat or cow)
- 1/2 tablespoon unsalted butter
- dash of Maldon salt flakes or sea salt
- two turns of fresh milled mixed peppercorns
- 1 teaspoon snipped fresh chives
- small handful of torn cilantro leaves (or Italian parsley if you prefer)
- finishing dash of sweet paprika or Aleppo pepper
- Gently whisk eggs with mayonnaise and milk until smoothly blended. Add the salt and ground peppercorns.
- Heat butter in the frying pan. Then slowly pour in the egg mixture. Using a fork, gently fluff the eggs.
- As soon as they are scrambled, transfer to warmed plates. Season with a little more salt and pepper if needed . Garnish with the fresh chives and cilantro leaves. Finish with a sprinkle of either sweet paprika or Aleppo pepper. Serve while still warm so you can savor each bite. And don't be one bit afraid of the mayo-you will not taste it.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner