More often than we care to admit, the road to perfection is a pretty simplistic path. The idea that “less is more” is certainly true when it comes to one of the most popular breakfast options out there: scrambled eggs. That means that the fewer ingredients, the better, unless you want to incorporate them into a dish, like my bacon and eggs muffins (click here for the recipe), where the spices serve a specific purpose.
Servings: 2* Calories per serving: 242 kcal* Preparation time: 12 min* Start to finish: 12 min
- 5 eggs
- 1 teaspoon of butter
- Flaky sea salt
- Freshly ground pepper
Crack the eggs into a bowl and beat them with a fork until blended. I recommend using a smallish non-stick pan (approximately 9.5 in/24 cm). This ensures that your eggs are not spread thin in the pan, which would mean less fluffiness. The raw eggs should be a bit less than half an in/1 cm thick after you poured them into the pan. Bring the pan to a lower medium heat, thereby ensuring that your eggs are cooked slowly, but steady so that they can conserve their moisture – a key criterion for fluffiness. So your mantra for a perfect result is, “low and slow”.
First, add the butter to the pan and, once it’s melted, add the eggs. To ensure a well-blended result, stir the eggs with small, rapid circles with a spatula in the first 2 to 3 minutes. Afterwards, continue stirring and folding the eggs over, but proceed slower. This will contribute to a fluffier texture as well. The whole process of cooking should take around 8 to 9 minutes. Take them off the heat once your eggs are seemingly almost done, but yet still a little bit runny, as the eggs (since they are protein) will continue to “cook” even without the stove due to the inner temperature level they have reached during the process. My rule of thumb: when you think they would need only one more minute to be done, that’s precisely the right moment to take them off the heat.
As for the sea salt and ground pepper, you’ll want to use a more flaky option in both cases, as this enhances the taste of your scrambled eggs. So stay away from pre-ground pepper and fine grain salt and rather grind them fresh as you add them to your scrambled eggs after you have taken them off the stove. I advise against already adding the salt and pepper to the raw eggs or even during the cooking process, as salt is known to dissolve protein, which you do not want to have happen in a pre-cooked state. As for the pepper, by adding it later you avoid burning it and thus enhance the taste.