Scrambled eggs feel like the easiest dish in the world to make. Crack some eggs, beat, throw in a pan, stir, plate, eat. The thing is, all of those steps leave a lot of room for variance and, therefore, failure. We’ve all had scrambled eggs that were so bad that they felt like a practical joke. Then there have been those times where a plate of scrambled eggs left you wondering how the chef pulled off this small miracle of ovo-perfection.
Scrambled eggs are about three things: The best ingredients, a little skill, and cooking fast on your feet. As with all food, a dish lives or dies by the ingredients you’re using. Buy fresh, organic eggs. From the farmer if you can. The skill level here is entry level but you have to give a little extra effort to get that shine. Lastly, eggs cook fast. The biggest mistake people make is having a pan that’s too hot or leaving the eggs on the heat while they cook.
This recipe cuts right down the middle between barely set French scrambled eggs and those heavy diner curds you find across America. These scrambled eggs are a just set luminous dish that lets the egg shine. Let’s make some luscious, fluffy, and umami-filled eggs.