Eggs beaten until well blended and seasoned with salt and white pepper take on a small splash of milk or cream before hitting a buttered sauté pan—just enough to enrich without turning watery.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Collect equipment and food items: stainless steel bowl, whisk, spatula, sauté pan, eggs, salt, pepper, milk or cream, and butter.
Break eggs into stainless steel bowl and beat until well blended. Season with salt and white pepper. Do not use aluminum, which may discolor eggs.
If desired, add small amount of milk or cream, about 1 to 1 1/2 tablespoons for 2 eggs, or 8 to 12 ounces per quart of eggs. Too much liquid may make cooked eggs watery and dilutes flavor. Heavy cream adds richness.
Heat butter in small sauté pan.
When fat is just hot enough to make drop of water sizzle, pour in eggs.
Cook over low heat, stirring gently with spatula from time to time as eggs coagulate. Lift portions of coagulated egg so that uncooked egg can run underneath. Too much stirring breaks up eggs into very small particles. Do not let eggs brown. Keep heat low.
When eggs are set but still soft and moist, remove from heat. Turn out onto plate or into table pan.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
