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Author Notes: Making quality scrambled eggs is a skill everyone should keep in their back pocket–master this, and you will harness the power to solve breakfast, lunch, and dinner. My method relies on basic chemistry and produces velvety, luscious results: when you cook scrambled eggs over high heat, it causes the proteins to seize, and results in a rubbery, unappetizing mess. However, cooking over a low flame gently heats the pan and infuses these butter-less eggs with, well, the overwhelming taste and mouthfeel of copious butter.
This method does not produce “runny” eggs, but rather custardy eggs. If you like your scrambled eggs very well cooked, continue on past the 15 minute mark, but keep in mind that the eggs will continue cooking after you remove them from the heat.
Serve with buttered toast, hot sauce, avocado, fresh herbs, smoked fish. - Cristina Sciarra
- 3 medium eggs
- flake sea salt
- freshly ground black pepper
- Beat the eggs in a bowl with a fork. Slide the beaten eggs into a cold, non-stick pan, and set the pan over low heat. Nothing much will happen for the first 10 minutes. Make some toast, snip some chives; set the table, pour yourself a glass of orange juice.
- Every couple of minutes, run a spatula around the sides and bottom of the pan. At the five minute mark, sprinkle a healthy pinch of flake sea salt and a couple cracks of freshly ground black pepper over the eggs.
- In the last five minutes of cooking, pay attention; use the spatula to gently scrape the cooked eggs off the bottom of the pan. Remove the eggs from the heat when they are still custardy and not quite finished cooking; the residual heat will finish the job.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
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