Scrambled eggs, my way: fluffy and ruffly, tender and creamy, no mix-ins, no futzing. This goes against common scrambled egg theory—low and slow—and instead opts for lots of brown, almost burnt butter over medium-high heat. The eggs cook almost instantly, which, lucky us, means breakfast (or brinner) that much sooner. —Emma Laperruque
Freshly ground black pepper
In This Recipe
Add the butter to a small skillet (it doesn’t need to be nonstick). Set over medium-high heat. Meanwhile, whisk the eggs with a fork. Let the butter melt, then begin to brown. When you’re worried it’s just about to burn, pour the eggs directly into the fat. Vigorously shake the pan while you use the fork to drag the eggs around—they shouldn’t stick at all. As soon as they’re set—this should take less than a minute—dump them onto a plate. Season with salt and pepper.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.