One of the simplest dishes can often be the most difficult to make. If your pan isn’t preheated properly or if it isn’t well prepped, scrambled eggs can brown rather than stay yellow, stick in spots, or take seemingly forever to set. Here’s my simple hack for eggy perfection.
Ingredients
- 4 extra-large eggs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Fine sea salt
- Freshly cracked black pepper
Directions
Step 1
Heat your sauté or fry pan over moderately high heat for 5 minutes. Meanwhile, thoroughly whisk the eggs in a large bowl until no whites are visible.
Step 2
When the pan is ready (a drop of water will sizzle and evaporate), lower the heat to medium-high and add the olive oil, rotating the pan so that it covers the bottom surface. Pour the eggs into the pan and immediately start moving them around with a heat-resistant spatula so that they cook evenly. Constant movement will help prevent brown spots. Take the eggs off the heat just before they’re completely firm—they will keep cooking.
Step 3
Divide the eggs between two plates, season with salt and pepper, and drizzle with olive oil.
Serves 2