When I asked people what their favorite breakfast food was, I got a lot of answers—French toast, pancakes, oatmeal, smoothies, Cheerios, etc. The most common answer I got was eggs. The incredible, edible egg is a common, but delicious ingredient. It can top your burger to give you that runny yolk that adds a new level of decadence, be incorporated into a cake batter, baked into a quiche for company, or just hard-boiled. Personally, I love a great plate of soft scrambled eggs. It makes a fabulous breakfast, or a simple, weekday dinner. There are a lot of methods that people use to get their eggs perfectly scrambled—some with sour cream, milk, oil—I am an egg purist. The secret to my perfectly fluffy scrambled eggs: extra egg…and patience. This recipe takes some time, but it’s worth it!
1 tablespoon (or ⅛ of a stick of butter)
Salt + Pepper
- Crack 2-3 eggs into a bowl.
- Crack the last egg and add just the yolk into the bowl—you can save the egg white, maybe whip it for a meringue or incorporate it into a protein shake. While egg yolks may have a higher amount of cholesterol, they also contain lots of vitamins and iron. The extra yolk in this dish not only keeps the eggs moist and soft, but also helps it keep its distinctive yellow color.
- Add a pinch of salt and black pepper to the eggs.
- Using a fork, beat the eggs in a counter-clockwise direction from top to bottom. If it helps, tilt the bowl as you whip the eggs in the circular motion. Mixing the eggs this way will also help with the fluffy texture.
- In a medium sauté pan, add your butter and heat on low
- When the butter starts to melt, add your egg mixture to the pan
- Using a rubber spatula scrape the bottom and sides of the pan
- Keep cooking, continually moving the eggs around in the pan for 5-10 minutes. The eggs will start to solidify and come together, just make sure to constantly mix it up
- Once the eggs are cooked, but still shiny and look slightly wet, turn the heat off and get your toast or sides ready—it might seem raw, but the eggs are cooked and safe to eat.
- Sprinkle a pinch of sea salt on the eggs to finish them off. The mixture will be fluffy, moist and you don’t need cheese with these eggs since they are so soft and luxurious. A nice addition might be some fresh herbs though, like dill or parsley. Yum!