• 5 eggs
  • 5 tablespoons milk
  • 1 pat of butter
  • (Kosher) salt
  • (Ground) pepper
  • (Chives or parsley to garnish)


Alton melts butter on medium heat. He cracks the egg on the counter, not the bowl or the pan, which could leave egg shell. He states you can add milk or cream, not more than a tablespoon per egg. Add salt right before the eggs enter the pan. He starts the eggs really low and stirs untill they coagulate. He states that eggs cooked over high heat lose moisture. The curds begin to form and he cranks up to high. He folds the curds around and shakes the pan until no more liquid can be seen, and serves. He says if it looks done in the pan, it will be overcooked on the plate.


The Egg-Files

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