Scrambled Eggs

Source/Author: Mary

Scrambled eggs originated in ancient Persia and Rome, evolving into the creamy dish we know today in France and England during the Middle Ages. By the 19th century, they became a breakfast staple in Europe and America.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• butter	1 tablespoon
• eggs	4 large

1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy.

2. In a non-stick skillet, melt the butter over medium-low heat.

3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds.

4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat.

5. Plate immediately and enjoy!