Scrambled Eggs
Lovely, soft, buttery scrambled eggs.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3 | whole | eggs |
| 2 | tbs | water |
| 1 | tsp | tapioca flour (or cornstarch) |
| 1/2 | tsp | salt |
| 1/2 | tsp | white pepper (ground) |
| 1/2 | tsp | black pepper (ground) |
| 2 | tbs | butter |
Directions
In a bowl add the water and tapioca flour. Mix well.
Crack all the eggs into the bowl.
Add the salt and pepper. Whisk lightly with a fork.
Get the frying pan nice and hot and add the butter. Wait for it to melt.
Pour in the eggs and get ready, this part happens fast. Wait for the eggs to form a skin on the bottom, then shove them gently to one side of the pan. The liquid eggs will flow into the now empty space. Repeat a couple of times until all the eggs have been exposed to the pan. You should have a small pile of “almost” fully cooked eggs. You want it to just be past the runny stage, but maybe a little runny inside the pile.
Serve on buttered toast.
Notes
You can cut back the butter a little if you’re watching your weight, but it really does make them extra creamy and improve the mouth-feel.
Don’t use olive / canola oil. The eggs will slide around freely in butter, not so much in other forms of oil.
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