I love breakfast. I’ve never been one to skip it. While I usually prefer something on the sweet side- muffins, german pancakes, waffles, fruit, etc.- I really love a big, hearty savory breakfast from time to time. I’m talking the works- hash browns, bacon (ALWAYS BACON), eggs, biscuits. Oh man. That sounds so good. Eggs can be tricky buggers to pull off correctly, but soft, velvety scrambled eggs are way easier than you think! Don’t worry- I’ll tell you how.
Cook time: 5 minutes
Servings: 1 (you can easily double or triple this)
3 large organic eggs
splash of milk (doesn’t need to be much- 1-2 tbsp and doesn’t have to be dairy. I used rice milk here)
butter (just enough to grease the bottom of the pan)
salt + pepper
-Place your frying pan over medium heat. I use stainless steel pans and I’ve found a really helpful trick when using them, especially with eggs, is to let the pan heat up before you add anything to it. So first, let the pan get hot.
-In a bowl, add eggs, a splash of milk and a few pinches of salt and pepper. (As is the general rule with cooking, it’s easier to add salt to something later than to fix a dish that is over salted. Everyone’s shakers are different, so it’s safer to use the pinch method.)
-Whisk until combined and smooth. Add your butter to the pan and allow that to melt and get warm, also. Just needs a few seconds.
-Pour eggs into the pan. The technique here is this- let the eggs sit in the pan for about 30 seconds. With a wooden spoon, push the mixture around for 5 seconds, scraping the bottom, and then let it sit another 30 seconds. Repeat until eggs are set. I prefer my eggs to be fully set, so this takes about 4-5 minutes. If you prefer a softer, runnier egg, stop when you reach the desired texture. After 4-5 minutes my eggs were still very soft and velvety, just fully cooked.
Feel free to whisk in some herbs to your eggs before cooking. In the photo, I did chives and it was delicious!