September 30, 2015
Learn How to Cook Scrambled Eggs the Right Way
Scrambled eggs are an essential breakfast item. They're good for you and they're easy to make. You whisk, you scramble and you cook them up. There can't really be a right or wrong way per say, right? Well, if you want average eggs, then sure. But, if you want your eggs to be far more superior than the standard scramble with barely any work, then you ought to listen up. You'll just need your eggs, a bowl, a fork, a nonstick pan, ghee and a rubber spatula.
- Crack eggs on a flat surface and then release into a bowl, adding a generous pinch of salt (1/8 teaspoon kosher salt per 2 eggs).
- Use a fork to poke each egg yoke.
- Whisk with a fork until slightly frothy.
- Heat a nonstick pan on medium to medium-high heat, and once the pan is hot, melt about 1 tablespoon ghee or clarified butter .
- Add the eggs.
- With your left hand, shake the pan vigorously, pulling it toward and away from you about a few inches. Simultaneously, use a rubber spatula to scrape the eggs so they don't coagulate at the bottom and sides of the pan. This step is important.
- Continue to shake and stir.
- When the eggs are just about done cooking, scrape one more time to ensure you get the most out of the pan.
- Once the eggs come together in one pile, they're done and you should turn off the heat. They should appear slightly wet and custardy.
- Transfer to a plate, season with pepper. Add some cheese and garnish with chives if you like.