Slow and steady wins the race! The trick to the perfect scrambled eggs? Take your time! You want to cook these on the lowest temperature and constantly stir until you form the perfect, fluffiest egg. You don't want to see any brown on these eggs, they are light and soft and delicate. Serve with whole grain toast, sprinkle with salt and pepper and you have the perfect breakfast.
Serves 2
4 extra large eggs
1/2 tbsp butter
Flaky sea salt and ground pepper
Crack eggs in medium size bowl and whisk vigorously until bubbles form
Heat a small non-stick skillet to lowest temperature. Add butter, once melted swirl around pan until evenly coated and add eggs.
Using a silicone spatula gently eggs constantly starting on the outside of the pan and working your way in. Make sure to scrape entire pan. Eggs should slowly start to set. If after 1.5 minutes eggs are not setting turn up heat slightly. Once all the liquid has formed a solid turn off pan. Continue to stir until soft and fluffy. You do not want them to be dry. Eggs should take about 5 minutes to cook
Season with flaky sea salt and freshly ground pepper
Comments