(from The Independent)
BY JEAN-GEORGES VONGERICHTEN
Ten minutes, a saucepan, a whisk, some butter and some eggs - is all you need to make the perfect scrambled eggs.
This recipe is for two people. If you have only a non-stick pan, switch the whisk for a wooden spoon.
Combine five eggs, 20g butter and salt and pepper in a saucepan. Turn the heat to medium-high and beat the egg mixture with the whisk, stirring almost constantly but not so fast that it foams.
After the butter melts, the mixture will begin to thicken, and then lump up in small curds. This will take between three and eight minutes, depending on the thickness of your pan. If the mixture begins to stick, remove the pan from the heat for a moment and continue to whisk.
When the eggs become creamy, with small curds, they are ready. Serve immediately so as not to overcook. Stop the cooking while the eggs are still loose.
Jean-Georges Vongerichten is the chef and owner of 15 restaurants around the world, and the author of three cookbooks
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