Friday, May 17, 2013

The Easiest Breakfast You'll Ever Make: Scrambled Eggs

Spinach scrambled egg with freshly cracked black pepper and garlic rubbed toast encrusted with sea salt

Scrambled eggs make a simple and nutritious breakfast that only takes seconds to whip up! The recipe itself is super obvious, but I attached a few tips below to get them perfect every time -not too dry, not too runny, just the right fluffiness and everything in between.

  • 2 eggs
  • 1 tablespoon of water
  • Handful of spinach
  • 1 slice of toast
  • Olive oil
  • A few pinches of salt
  • Fresh black pepper
  • 1 clove of garlic
  1. Coat a pan with some olive oil and put it on low heat.
  2. Once the pan is hot, cut the spinach (and any other vegetables of your liking) up into chunks and toss it in. 
  3. Crack the two eggs into a bowl and add a tablespoon of water (to make the eggs fluffier) and whisk together.
  4. When the spinach has wilted, pour in the egg mixture and lightly scramble. The key is to go low and slow. Use the spatula to slowly and continuously keep pulling the eggs from the sides of the pan into the center of the pan so that it gradually scrambles.
  5. Once the eggs have just cooked (no longer runny, not yet dry), add a pinch of sea salt and plate it up. Crack some black pepper on top.
  6. Pour another tablespoon of olive oil into the pan and rub the toast in it so that it's evenly coated.
  7. Let the toast heat up on both sides until slightly golden. 
  8. Cut a garlic clove in the middle and rub the cut side over one side of the toast and sprinkle with some sea salt.

Modified version for Michael: 3 eggs with milk & cheese, 2 toasts and a glass of OJ!

Tips for the perfect scrambled eggs every time:
  • Go low and slow so that you get a nicely soft curd.
  • Stir often for smaller curds, or less often for larger curds.
  • DO NOT use high heat -your eggs will quickly overcook and get hard. Pull the pan off the heat if the eggs start cooking too quickly.
  • Be careful about overcooking! Take the eggs off the heat just a bit before they're complete set because they keep cooking through with the residual heat.
  • Use a silicone spatula/wooden spoon (or better yet, chopsticks) to curdle the eggs.
  • Add a tiny splash of water to make them fluffier, or milk/cream to make them creamier.
  • When whisking the eggs, whisk hard to incorporate more air, making the lighter.
  • Don't add the salt until the eggs are almost done cooking so that it doesn't make the eggs watery.
  • Use more eggs and spinach than you'd expect because they all shrink up when scrambling.

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