What can you do with just five minutes? Actually, way more than you think! Introducing Food52 in 5: your cheat sheet for speedy, delicious recipes, fun mini projects, and more.
Scrambled eggs are so simple that you know the ingredient list (eggs) and technique (scrambling) just from the name. You may not need a recipe—but after reading enough of them, scrambled eggs can start to feel pretty complicated. Bon Appétit tells you to use an immersion blender. The Kitchn says to add sour cream. Epicurious (which got the trick from Lucky Peach, which got the trick from the late sandwich shop Saltie, in Brooklyn) suggests you cook the whites, then add the yolks, then scramble. Serious Eats wonders what kind of scrambled eggs you want: Fluffy? Soft? French-style soft? There’s an article for that and that and that!
I mean, I get it. I, too, am offering up another take on scrambled eggs. It’s one of those “My mom’s chocolate chip cookies are the best chocolate chip cookies” situations. Except in this case, it’s “My scrambled eggs are the best scrambled eggs.” And they are! At least to me. My
totally subjective requirements:
Here’s the full recipe. You’ll read it once, then never open it again. And that’s the whole point.
What’s your favorite way to scramble eggs? Tell us about it in the comments below!