Chef Bob's Scrambled Eggs
Cuisine: American
Author: Kitchens
  • 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.
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