Extra Eggy Scrambled Eggs


3 eggs
– plus –
2 egg yolks
1 Tbsp butter
sea salt
black pepper


Separate yolks from two of the eggs. Discard extra whites, or keep for some other cooking project. Whisk the three whole eggs plus the extra yolks, with a pinch of salt and a bit of pepper, until mixture is fluffy and well-combined.

Melt the butter in a large heavy skillet over medium heat. Allow pan to get moderately hot and the butter to begin to foam, about 3 minutes. Add the whisked eggs and stir gently and persistently, using a spatula. Continue to fold the cooked egg from the bottom of the pan with the spatula until the eggs are nearly completely cooked. Turn out of the skillet onto plate, and season with salt and pepper to taste.

Serve with a dollop of Sun-dried tomato pesto or Olive Tapenade if desired.