Scrambled eggs are a simple yet beloved dish, often recalling childhood memories. Preparing them involves cracking eggs, whisking in milk and salt, and cooking gently in a heated pan with butter. A popular method shared by celebrities, emphasizes using wooden surfaces to crack eggs and avoiding excess salt due to the natural saltiness of Pecorino. Following these guidelines results in a fluffy and flavorful dish, which can evoke nostalgia and serves as a comforting breakfast staple for many.
First crack your eggs on a wooden cutting board or counter to avoid getting any shells in your batter. Then whisk 12 extra-large eggs, 1 cup of whole milk measured at eye level, she says, and 2 teaspoons of salt in a medium bowl until well-combined. "The Pecorino is very salty, so you don't want to add too much salt," says Garten.
Add 4 tablespoons of butter to a large (12-inch) sauté pan that is heated "nice and low," says Garten, and let the butter melt before adding the egg mixture.
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