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   MSGID: 1:18/200@fidonet 668a5660   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Extra-Creamy Scrambled Eggs   
    Categories: Five, Eggs   
         Yield: 2 Servings   
       
         2 ts Potato starch, tapioca   
              - starch or cornstarch   
         4 tb Cold unsalted butter; in   
              - 1/4" cubes   
         4    Eggs (see Note)   
           pn Salt   
       
     In a medium bowl, whisk together starch with 1 1/2   
     tablespoons water until no lumps remain. Add half the   
     butter cubes to starch mixture. Add eggs and salt, and   
     whisk, breaking up any cubes of butter that have stuck   
     together, until the eggs are frothy and homogenous.   
     (There will still be solid chunks of butter in the   
     eggs.)   
        
     Set your serving plate near the stovetop. Heat 1   
     tablespoon water in a 10-inch nonstick skillet over   
     medium-high, swirling gently until the water evaporates,   
     leaving behind only a few small droplets. Immediately   
     add the remaining 2 tablespoons butter and swirl   
     vigorously until the butter is mostly melted and foamy   
     but not brown, about 10 seconds.   
        
     Immediately add the egg mixture and cook, pushing and   
     folding the eggs with a spatula, until they are slightly   
     less cooked than you’d like them, about 1 to 2 minutes,   
     depending on doneness. More vigorous stirring will   
     result in finer, softer curds, while more leisurely   
     stirring will result in larger, fluffier curds.   
     Immediately transfer to the serving plate, and serve.   
        
     NOTE: If cooking fewer eggs or more, adjust pan size   
     accordingly, and note that cooking time in Step 3 can   
     vary significantly, needing as little as 15 to 30   
     seconds for 2 eggs, or as long as 3 to 4 minutes   
     for 8 eggs.   
        
     By: J. Kenji López-Alt   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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