A breakfast fit for the first lady! Eleanor Roosevelt’s Scrambled Eggs is how eggs should be made: creamy, fluffy, hearty, and truly satisfying! It’s also a simple dish to make; nothing too elaborate or difficult. All it requires is a soft hand and patience. Eleanor Roosevelt’s Scrambled Eggs make the breakfast table feel much more presidential!
Ingredients
- 2 large eggs
- water, cool, to taste
- salt, to taste
- cracked black pepper, to taste
- 1 tablespoon butter
- hot sauce or Worcestershire sauce, optional, to taste, for serving
- fresh herbs, optional, such as parsley, to taste, chopped, for garnish
Directions
Step 1 –Whisk the eggs in a bowl with the water, the salt, and the black pepper.
Step 2 –Melt the butter in a pan over medium-low heat.
Step 3 –Once the butter is melted, pour in the egg mixture.
Step 4 –Let the egg mixture cook for 1 minute undisturbed.
Step 5 –Gently stir with a heatproof rubber spatula and cook until the eggs reach the desired consistency, about 2-4 minutes.
Step 6 –Immediately transfer the eggs to a plate and serve with the hot sauce and the fresh herbs.
