This technique was shared during a Shrove Tuesday pancake supper over Zoom by our parish rector. My husband’s favorite eggs are scrambled, whereas mine are over-easy to over-medium; we found this dish to both of our liking.
- 4-8 eggs*
- 1 tbsp salted butter per every 4 eggs
- salt
- You will also need: nonstick skillet and silicone scraper or spatula
Melt butter in skillet on medium-high; reduce heat to medium-low and crack eggs into skillet [or into a bowl to pour into skillet if preferred]. With scraper, lightly stir whites periodically while gently pushing yolks to one side, being careful not to break them. When whites are almost completely set, turn off heat and break yolks, stirring into whites until both are set to desired level. Sprinkle with extra salt if desired and transfer to plate(s).
*Since these eggs are not beaten beforehand, they will have less air and appear smaller in quantity; increase egg count per serving if desired.
The Soup Diva 