We all know the story. You wake up in the morning feeling like you’re ready to enjoy a delicious scrambled egg breakfast, so you crack open some eggs, scramble them, and they come out just a tad overdone. You eat them because it’s not like you aren’t going to, but you know they could be better. Well after some research we found an incredibly simple and quick way to give your scrambled eggs that light, fluffy texture you dream about.
Prep Time: 10 minutes
Here’s what you’ll need:
1 skillet
Ingredients:
every 2 eggs add 1 tbsp. of water
a pinch of salt
coconut oil (or your preferred oil of choice)
Instructions:
- In a small mixing bowl, crack in your designated amount of eggs. Remember that for every 2 eggs you mix in, add 1 tbsp. of water. If you are looking for a really creamy, custardy scrambled egg, you’ll want to substitute the water for cream.
- Now to mix it all together! Opt out of using a whisk here and use a fork. You don’t want to blend the eggs completely into a pulp. Just mix it until the yolk has broken and slightly mingled with the white.
- Turn the heat to medium-low under your skillet and add about half a tsp. of coconut oil to the pan.
- Allow the oil to create a nice thin layer over the whole skillet and add your egg mixture, allowing it to spread flat throughout the whole pan. Add a pinch of salt.
- Low and slow wins the race here, so don’t touch your eggs until you see the edges begin to set. When you do, take your spatula and push the edges into the center. The uncooked yolk will ooze to the edges of the pan. Continue this motion now while your eggs continue cooking.
- Once you believe your eggs are about to get to that ideal fully texture, remove the heat. They will continue cooking slightly even after they are off the burner, and thirty seconds of too much heat can be the difference!
Enjoy your eggs and spread the word on this amazing technique!
If your looking to add a few extra ingredients and take your scrambled eggs to the next level:
check out this recipe from the New York Times here.
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