This recipe is adapted from the great chef Michael Smith. Classic scrambled eggs, with my favorite flavor, brown butter. Watch as the bubbling butter soaks into the eggs and cooks them to perfection. Add a sprig of parsley or sliced chives for color.
Preheat your favorite frying pan over medium low heat. Chop parsley or green onion. Set aside.
Meanwhile, toss the eggs, water, and parsley into a bowl and whisk thoroughly. Thoroughly whisking the eggs ensures they will maximize their natural fluffiness. Eggs are best when thick and creamy. Season with salt and pepper to taste.
Melt butter in preheated pan. Gently swirl, helping the butter melt evenly. Watch as the butter begins to lightly brown, occasionally stirring.
When the butter is fragrant and lightly golden brown, pour in the eggs. Scramble the eggs, stirring constantly with rubber spatula or wooden spoon until they’re thick and creamy, 2 to 3 minutes. Serve immediately with toast, bagel, or alone.