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The secret to perfect, creamy scrambled eggs is low heat, slow cooking and constant stirring.

Servings: 2


5 eggs

1 tablespoon butter or olive oil





Melt the butter over medium-low heat.

Crack eggs into the pan—the pan should not be hot enough that they’re cooking straight away or sizzling.

Now start to mix the eggs and wait for them to thicken. You can raise the heat but try to stay in the medium-low range.

Keep stirring so the egg “curd” will remain small and the eggs will start get very creamy.

(If you feel like they’re cooking too fast just pull them off the burner, keep stirring and put them back on a minute later.)

When they’re moist and thick and cooked just under how you want them —pull them off – they will still cook a bit more in the pan. Keep stirring until they cool a little.

Season with salt and pepper.

Add herbs if you like- chives or basil are a perfect match.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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