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Eleanor Roosevelt's Scrambled Eggs

VegetarianStove-TopDiner-Style

Time: 15 minutes

Yield: 1 serving

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About

A breakfast fit for the first lady! Eleanor Roosevelt's Scrambled Eggs is how eggs should be made: creamy, fluffy, hearty, and truly satisfying! It's also a simple dish to make; nothing too elaborate or difficult. All it requires is a soft hand and patience. Eleanor Roosevelt's Scrambled Eggs make the breakfast table feel much more presidential!

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Ingredients

  • 2 large eggs
  • water, cool, to taste
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tablespoon butter
  • hot sauce or Worcestershire sauce, optional, to taste, for serving
  • fresh herbs, optional, such as parsley, to taste, chopped, for garnish

Directions

Step 1 -Whisk the eggs in a bowl with the water, the salt, and the black pepper.

Step 2 -Melt the butter in a pan over medium-low heat.

Step 3 -Once the butter is melted, pour in the egg mixture.

Step 4 -Let the egg mixture cook for 1 minute undisturbed.

Step 5 -Gently stir with a heatproof rubber spatula and cook until the eggs reach the desired consistency, about 2-4 minutes.

Step 6 -Immediately transfer the eggs to a plate and serve with the hot sauce and the fresh herbs.

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