Easy Scramble

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 1 serving
3 tablespoons ice-cold butter, divided
2 eggs
A splash of milk or heavy cream
1 tablespoon hot sauce
Salt and pepper

In a small saut pan, 1 tablespoon butter until melted. In a small mixing bowl, whisk together the eggs, milk or heavy cream, hot sauce, salt and pepper. At the very last second, stir in the remaining two tablespoons ice-cold butter and transfer egg mixture to the heated pan. With a spoonula or wooden spoon, continuously stir the eggs for 2-3 minutes until desired consistency, longer if you like your eggs more cooked.