Eggs, Scrambled (Marbled Style)
A distinct method of scrambling eggs where yolks and whites are cooked together but remain visually distinct in streaks, rather than beaten into a uniform yellow mass. Requires gentle heat to prevent browning.
Ingredients
- 4 count Large eggs (Fresh eggs are essential for distinct yolks and whites)
- 1 tbsp Butter (For frying)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Optional, to taste)
Instructions
- 1Place a perfectly clean frying pan over low heat. It is crucial that the fire is not too fierce to prevent the eggs from browning at the bottom.
- 2Add the butter to the pan and allow it to melt completely without browning.
- 3Break the eggs directly into the pan, exactly as if you were frying them sunny-side up. Do not beat them beforehand.
- 4Allow the eggs to cook undisturbed. Watch carefully as the whites begin to set (turn opaque) before the yolks do. Wait until the whites are nearly, but not quite, fully set.
- 5Once the whites are nearly set, break the yolks and stir the whole mass together gently. Continue stirring just until the whole mass sets. This technique creates distinct yellow and white streaks joined together. Season with salt and pepper, and remove from heat immediately to avoid browning.