BUTTERY PERFECT SCRAMBLED EGGS

Melt in your mouth and buttery scrambled eggs. The size of your pan matters when cooking the eggs this way. Use a non-stick 8 inch or 21/22 centimeter pan and stir constantly. You can use a larger pan, things will go extremely fast/quickly and more difficult to control. Ingredients: 4 eggs 1/2 teaspoon salt (I used a coarse salt) 1 Tablespoon water (optional but recommended) 3 Tablespoons butter (not margarine) Parmesan Cheese Mix your eggs with the salt and water. Heat you pan for 3 or 4 minutes on medium heat. Add 2 Tablespoons butter to melt in medium hot pan. Allow the butter two melt or mostly melt and add your eggs. Stir and watch your eggs cook. When around half way done, turn off the heat and add one tablespoon of butter. The extra butter will help cool the pan slightly. Hold your pan up and off of the heat and stir for 20 seconds or until all the butter is melted into your eggs. Serve immediately on a warm plate if possible, certainly not on a cold cold plate. Serve with the parmigiano reggiano. Thank you for watching! See other recipes: https://www.youtube.com/c/MichaelsHomeCooking #michaelshomecooking #scrambledeggs #perfecteggs