MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Extra-Creamy Scrambled Eggs
 Categories: Five, Eggs
      Yield: 2 Servings

      2 ts Potato starch, tapioca
           - starch, or corn starch
      4 tb Unsalted butter; cold,
           - in 1/4" cubes
      4    Eggs (see Note)
      1 pn Salt

  In a medium bowl, whisk together starch with 1-1/2 tb water until
  no lumps remain. Add half the butter cubes to starch mixture. Add
  eggs and salt, and whisk, breaking up any cubes of butter that have
  stuck together, until the eggs are frothy and homogenous. (There
  will still be solid chunks of butter in the eggs.)

  Set your serving plate near the stovetop. Heat 1 tb water in a 10"
  nonstick skillet over medium-high, swirling gently until the water
  evaporates, leaving behind only a few small droplets. Immediately
  add the remaining 2 tb butter and swirl vigorously until the butter
  is mostly melted and foamy but not brown, about 10 seconds.

  Immediately add the egg mixture and cook, pushing and folding the
  eggs with a spatula, until they are slightly less cooked than you'd
  like them, about 1 to 2 minutes, depending on doneness. More
  vigorous stirring will result in finer, softer curds, while more
  leisurely stirring will result in larger, fluffier curds.
  Immediately transfer to the serving plate, and serve.

  NOTE: If cooking fewer eggs or more, adjust pan size accordingly,
  and note that cooking time in Step 3 can vary significantly,
  needing as little as 15 to 30 seconds for 2 eggs, or as long as 3
  to 4 minutes for 8 eggs.

  Recipe by J. Kenji López-Alt

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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