Half Scrambled Egg Recipe

Ingredients

1 to 1.5 tablespoons Butter for melting in the pan

3 Eggs beaten eggs for cooking

Equipment

Copper pan

Directions

Melt 1 to 1.5 tablespoons of butter in a copper pan over gentle heat.

Add about half a tablespoon of butter per egg to the pan.

Crack three eggs into a bowl and beat them together.

Pour the beaten eggs into the pan once the butter is softly bubbling.

Let the eggs cook until the whites just start setting, do not let them brown.

Gently fold the eggs, forming ribbons with the whites and yolks.

Allow the yolks to form ribbons that resemble a sauce, keeping them soft and creamy.

Remove the eggs from heat when they are cooked to your preferred softness.

Serve immediately.