I had never really thought or heard of buttered eggs until one day when I was reading a romance novel. It was Duchess by Night, by one of my favorite authors, Eloisa James. I think it started out as a suggestion to help someone sober up. Then it became a means to comfort a child. But all that talk of hot buttered eggs made me hungry, and so I made them, and they were good and “silky,” which is how one of Eloisa’s characters described them in the book. I kind of made up the recipe, since there was none given—just an idea in my head of what they must taste like and a memory of breakfast at the Trapp Family Lodge in Stowe Vermont from 28 years ago.
And then, once I was making them for my daughter’s future in-laws for breakfast and Jonathan Haile, her now-father-in-law, broke into prose at the sight of me cooking them, as he often does: “Time, tide, and buttered eggs wait for no man…” he said in his lofty British accent (a real one!) Apparently, he was quoting from a children’s novel by John Masefield called The Box of Delights.
He assured me that I was making them the proper British way, which made me feel rather good. But what makes me feel even better is, now when I ask my teenage daughter if she would like me to make her eggs, she almost always will say that if I make her buttery eggs, she will eat them. And so, I do. You can probably guess at how to make these, but I’ll tell you anyway because there are a few tips I’ve learned by doing.
Hot Buttered Eggs for Two
2 Tablespoons butter
Salt to taste
1. Turn the frying pan (preferably a well seasoned cast-iron skillet) on low, and melt the butter.
2. Crack and scramble the eggs with a fork in a bowl.
3. Add the eggs to the pan and keep the pan on LOW. Use a spatula to scramble the eggs gently and slowly.
4. Turn the heat off before the eggs are fully cooked, and let them finish from the heat of the pan.
The way to ruin hot buttered eggs is to overcook them. And I’ve tried the “expert advice” of adding a bit of water or milk…totally unnecessary!
My own mother-in-law, who is Italian and does not have a British accent, would say to add chopped fresh mint and a bit of Romano cheese. That’s good, too!