Martha's Scrambled Eggs

karenella1 avatar
By Martha Price
from San Jose, CA

When I was a little girl my mother made the most delicious scrambled eggs - and they looked like pale yellow clouds! I never watched her make them or asked her how. Unfortunately she is now gone (love and miss you mama). I have made scrambled eggs using many different methods, but have never been able to duplicate hers. These come the closest, though. You may need to adjust the amount of water, but don't omit, as it does add to the 'tenderness' and moistness of the eggs. Slower cooking is key, as is (IMHO) adding salt AFTER cooking. I hope you enjoy these! *Multiply amounts as needed.

serves 1
prep time 1 Min
cook time 5 Min
method Stove Top


  •   2 large
  •   1/4 c
    water (scant)
  •   1 - 2 Tbsp
    salt and pepper to taste

How To Make

  • 1
    Put 1/4 (more or less) cup of water into a small skillet. Add butter. Heat over low heat until butter is melted, then stir to combine.
  • 2
    Meanwhile, put eggs into a bowl. Beat with whisk or fork until completely mixed - one minute or so - the eggs should be a smooth, even yellow.
  • 3
    Pour eggs into skillet with water and butter. Do not add salt or pepper yet. Let the eggs set for several seconds; when they begin to firm up on the bottom gently scrape with a spatula, not actually stirring, but moving so uncooked portion is now on the bottom. Continue this until the eggs are cooked to your liking. All of the water and butter should be absorbed.
  • 4
    Spoon onto your plate - and NOW add salt, pepper, or whatever seasonings you prefer.

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