Everyone, you might think, knows how to cook scrambled eggs. It’s just eggs plus heat plus scramble, right? What sort of genius does that require?
And you’re right. Sort of. Anyone can crack a few eggs, break their yolks, and cook them into a congealed, yellowy mass. But it is these sorts of simple dishes that house the tiniest margins of error—and the greatest potential for glory.
You want that breakfast glory, don’t you? Of course you do. You want delicious eggs and you want to avoid rubbery, chewy disappointment. You want something to show off to any potential breakfast guests you may someday have. All you need to do is to think about your scramble a little differently.
Thanks to this brilliant, easy recipe from Brooklyn sandwichery Saltie (whose technique is included in the recently published cookbook All About Eggs), now you too can make scrambled eggs the likes that angels sing about.
Your scramble is only as good as your eggs. You might think you are already using good eggs–maybe you are, I don’t know, I’m not in your kitchen — but it is definitely worth it to seek out the best of the best. You’re looking for those deep orange yolks, and typically, that means going to the farmers’ market or one of those fancy little stores that sources their produce locally. These are more expensive eggs, but they’re not as expensive as, say, a steak, so give it a shot.
You probably want to use a non-stick pan for this one, unless you love scrubbing pans. Put that non-stick pan on your stovetop, get it hot over medium heat, and melt a couple pats of butter in it. Then it’s go time.
Cook the Eggs
Crack the eggs whole into the pan, as though you’re frying them. Salt them a bit, then cook them, until the whites are just about set, then remove the pan from the heat. Use a spatula to break the yolks and fold them into the whites. Voila: perfectly lovely, slightly runny, not at all dry scrambled eggs.
Time to garnish. Sprinkle scrambled eggs with finely chopped herbs at this point, but you could also use some grated cheese, hot sauce, or even a dollop of creme fraiche if you’re feeling super deluxe.
And that’s it! They’re not your typical fluffy, uniformly yellow, and potentially overcooked scrambled eggs, they’re textured and a little runny. And maybe — just maybe — even better.
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