Scrambled Eggs


Kathan: Mariah

Adapted from a couple J. Kenji Lopez-Alt recipes, including this one

Ingredients

  • Eggs (however many you need, I usually make 5 for 2 people)
  • Kosher salt
  • ~1 tablespoon of salted butter in small cubes + more for the pan
  • Cornstarch
  • Heavy cream
  • Parmesan cheese

Pairs well with Kenji’s roasted potatoes

Recipe

1


Whisk

Eggs and salt

let sit at room temperature for around 30 minutes or until the eggs turn an orange-y color

2


Mix in

a small amount (~ 1/2 tsp) of cornstarch or cornstarch slurry (cornstarch + a little water), cubed butter, and a splash of heavy cream or milk

3


Melt butter in a pan on medium

add egg mixture

4


Leave pan alone

until the eggs are mostly formed, then fold in grated parmesan and serve!