Light, fluffy, buttery and delectable are terms one could readily apply to our publisher’s own recipe we call Chef Bob’s Scrambled Eggs. Simply perfect.

Chef Bob's Scrambled Eggs
Recipe type: Main Course
Cuisine: American
Serves: 1 serving
  • 2 Tablespoons butter, salted
  • 2 eggs, large or jumbo
  • 1 or 2 Tablespoons, water, cold
  • 1 pinch Kosher or sea salt (optional)
  1. Break the eggs into a bowl, one at a time, making sure there are no shells. Pour each egg into a larger mixing bowl.
  2. Add a Tablespoon of cold water. Beat vigorously. Add a pinch of Kosher or Sea Salt (helps to break up the albumen for softer eggs). Continue beating until the egg mixture is consistent and not lumpy, about 2 minutes.
  3. Heat your frying pan over a high flame - do not preheat. Add the butter and swirl it around to cover the entire surface. Add more if necessary to ensure the sides and bottom are completely coated with butter. Work quickly so you don't burn the butter.
  4. Pour in the eggs and work with a fork to pull the eggs from the edge to the center of the pan. The eggs should fold rather than scramble. When eggs are almost set, use your fork to scramble them. By now, all the butter should be absorbed into the eggs.
  5. Plate the eggs by rolling them out of the pan gently onto a dish.
Serve with toast, home fries, orange juice and coffee for a great meal, anytime of day. Great with bacon or sausages.

Chef Bob is the publisher of this site and a widely respected restaurant consultant. His recipes are used in some of the world's finest restaurants.

These eggs are light, buttery and delicious.

Serve with toast. Chef suggests lightly buttered wholewheat or multigrain with marmalade or preserves on the side.[br][br]If you need an additional starch to go with this, try Roesti potatoes.[br][br]Serve also with fresh squeezed orange juice and freshly brewed coffee.[br][br]You may also try these with fresh herbs or baby shrimp (precooked). Just add herbs or shrimp into the eggs once the eggs are in the pan. Do not add them to the bowl. This prevents the herbs or shrimp from cooking too much on the bottom of the pan.

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