Fast Scrambled Eggs

Welcome to part two of my egg series! I am such a fan of cooking eggs, and there are so many fun ways to make them that I decided to make this into a series.

There are a few different ways to make scrambled eggs, all of which I will be going over because they result in different textures. We already went over how to make soft scrambled eggs, now we are going to go over fast scrambled eggs.

Key steps to fast cooked scrambled eggs:

• Use a nonstick pan
• Whisk eggs in a bowl prior to cooking, make sure to whisk the shit out of them to incorporate some air, this will make them fluffy.
• Season with salt prior to cooking
• Add butter or fat to the pan
• Cook over high heat
• Stir continuously, they will be done within 30 seconds
• Pull them off the heat while they are still a little bit runny

Reasons why the above steps are important for this method and texture of eggs:

• Whisking prior to cooking will add air to the eggs, making them fluffier.
• Salting towards the beginning will add great flavor, since we are cooking them quickly the salt won’t denature the protein.
• Cooking over high heat will result in quicker cook time, and larger curds.
• Constantly stirring allows for great texture.
• Pulling them off the heat before they are done cooking is essential because they will continue to cook a little bit off the heat. And if you do not pull them off prior, they will overcook.

If you want even creamier eggs you can add creme fraiche or sour cream in the last minute of cooking. Top with garnish like minced chives!

Ingredients:

• 3 eggs
• salt
• 2 tbsp butter

Preparation:

STEP 1.

In a bowl, whisk the eggs until they are very frothy. Salt generously.

STEP 2,

In a nonstick pan over medium high heat, add butter. Once the butter is melted and frothy, add the eggs and stir with a rubber spatula, constantly stir! Right before they are done cooking, and slightly runny, plate them and serve.