This recipe won’t win me any fans among the low and slow scramblers, because it’s the total opposite of that process. It’s so fast, you don’t even have time to salt and pepper in the pan, and you need to have your sides ready to go. But just because it’s quick, doesn’t mean the eggs are overdone—they can still be soft and creamy, as long as you are quick to get them out of the pan. Really quick. I must confess, though, that I care less about the creaminess than the brown butter flavor. I can make the prized low and slow scrambled eggs, but I find them to be more of a culinary feat than a tasty treat.
It works best in a stainless steel pan, where you can see the butter turn brown, and there’s no worry about the eggs sticking—they pull right off the bottom in the few seconds of whisking with a fork. These are my favorite eggs when I just want eggs with no additions, just a nutty flavor.
Scrambled Eggs in Brown Butter
Have your bacon cooked and the toast toasting.
1 tablespoon butter
salt & pepper
- Whisk eggs well. Ignore those people who barely blend the eggs.
- Add the butter to a small stainless steel skillet over medium heat.
- When the butter begins to foam, use a fork to stir the milk protein (that’s what the foam is) into the butter until it begins to brown. Don’t let it burn.
- Pour in the beaten eggs, stirring quickly with your fork. The eggs kind of magically come together, cleaning the bottom of the pan, but you don’t have time to marvel over the magic. Stop while the eggs are still moist, and turn them out onto your plate.
- Butter your toast or English muffin.