Treating yourself, or house guests, to a simple breakfast of perfectly scrambled eggs along with a warmed crusty baguette, creamery butter, and a pot of freshly pressed coffee is a sure way to start the morning off with some homey goodness and a smile to fortify you for the rest of the day!
There are scrambled eggs, simple enough one would think, but then there are scrambled eggs? We have all experienced them.The greasy spoon variety, usually rubbery mounds sliding around in an oily pool of margarine. The hotel breakfast buffet variety, barely resembling eggs at all, sitting in a puddle of water. The campfire cook’s variety, scorched slabs swimming in bacon grease. Really, scrambled eggs needn’t be this way and certainly not coming out of your kitchen at home.
Scrambled eggs should taste like eggs; delicate, light, soft, and custardy. I have to hand it to the French when it comes to making scrambled eggs the way they are meant to be. With minimal beating, cooking over very low heat, gently folding the eggs over as they cook, and removing the eggs from the heat once they are just reaching a custardy consistency is all there is to it.
How to scramble eggs: serves 2 The recipe can be increased proportionally.
If you want to include onions, ham, peppers, or so on to the scrambled eggs, these should be cooked separately and cooled to room temperature before adding them to the saute pan along with the beaten eggs and cooked together.
- 1 tablespoon unsalted butter
- 4-5 fresh organic eggs (depending on size)
- 1 teaspoon water
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground pepper
Place the eggs in a bowl. Add the water and salt and pepper and briefly beat with a fork to combine without over mixing.
Place a non-stick saute pan on the stove over very low heat and add the butter. Once the butter begins to melt, smear it around over the entire bottom surface of the pan and add the beaten eggs. Using a silicone spoonula, begin to stir slowly in a circular direction, moving from the outer edges of the pan and inwards toward the center.
Be patient and don’t be tempted to turn up the heat! Once the eggs just begin to congeal increase your stirring speed slightly, folding the congealed eggs over the uncooked eggs, moving around the entire surface of the pan continuously until the eggs reach a moist custardy consistency, at which point remove from the heat immediately and continue to fold the eggs towards one side of the pan. Tip the eggs out of the pan onto plates for serving.
Serve with warm crusty baguette and freshly pressed coffee. Voila! Perfect scrambled eggs.
spoonula: This is an indispensable tool that everyone should have in their kitchen. Essentially a flexible spoon shaped spatula made of heat resistant silicone. Available online from numerous vendors.