How to scramble the perfect egg not only for breakfast but also for dinner or a light lunch.  This is a recipe that anyone can master.

Scrambled eggs are something that we eat often on weekends.  Either plain or with an assortment of fillings:  mushrooms, spinach, cheeses, tomatoes.  The choices are really limitless.  As well it could be a scramble or an omelet. When we opt for the dinner scrambled egg, it is usually in the form of a frittata or a torta, again, you really can add anything from the basic potatoes to chorizo, to really spice it up.

I think the key to the perfect scrambled egg is the right seasoning and being cooked to the point of not brown or golden but also not runny.  We have been trying out some different techniques and finally came up with our favorite scrambled eggs or as Maggie, likes to call them “butter eggs”.  Below we have included the instructions for the perfect scrambled egg and a simple torta, which will make a nice light dinner when served with a simple salad.

Recipe: Scrambled Egg

*serves 1

1 egg

1 tablespoon butter, divided in half

2 teaspoons milk or cream

kosher salt, a pinch

fresh ground pepper, a pinch

Put half of the butter in a frying pan over low heat.  Melt the butter.  The remainder of the butter cut into small pieces.  While the butter is melting, whisk the egg with the milk, salt, pepper and the remainder of the butter.  Whisk until the egg and milk is incorporated.  The butter will be chunks.  Pour into the frying pan and stir with a fork until cooked through, not browned, still moist and not runny.

Recipe: Torta

*serves 2

3 yukon gold potatoes, peeled and diced

1/2 yellow onion, thinly sliced

2 tablespoon butter, diced into small pieces

2 tablespoon olive oil

5 eggs

kosher salt, a pinch

fresh ground pepper, a pinch

Heat oven to 350.  Cook the potatoes in boiling water for 15 minutes.  Drain and set aside.   While potatoes are cooking, cook the onions with the olive oil, in an oven proof skillet, until they are soft and slightly browned.  Whisk the eggs with the salt, pepper until blended.  Gently stir in the butter and potatoes.   Add the egg potato mixture to the skillet, turn the heat to low, and gently cook for about 2 minutes, stirring to blend.  Place the skillet into the oven and cook for 20 – 30 minutes, until puffed and golden.  Remove from the heat and let set for a couple minutes before slicing.  Serve.  Eat