Making quality scrambled eggs is a skill everyone should keep in their back pocket–master this, and you will harness the power to solve breakfast, lunch, and dinner. My method relies on basic chemistry and produces velvety, luscious results: when you cook scrambled eggs over high heat, it causes the proteins to seize, and results in a rubbery, unappetizing mess. However, cooking over a low flame gently heats the pan and infuses these butter-less eggs with, well, the overwhelming taste and mouthfeel of copious butter. <br /> <br />This method does not produce “runny” eggs, but rather custardy eggs. If you like your scrambled eggs very well cooked, continue on past the 15 minute mark, but keep in mind that the eggs will continue cooking after you remove them from the heat. <br /> <br />Serve with buttered toast, hot sauce, avocado, fresh herbs, smoked fish.

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