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Scrambled Eggs

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2

With few ingredients, the simplicity of this dish means the technique is what makes exceptional eggs. The water makes the eggs fluffier and light. The touch of soy adds that “cooked in” pinch of salt. Salting the eggs before you scramble adds potential for more “tender” and tastier egg. Can’t find crème fraiche at the store? Substitute 2 tablespoons cubed butter.

Ingredients

4 large eggs

Kosher salt

Black pepper

2 teaspoons low sodium soy sauce

1 tablespoon unsalted butter

Yield: 2 servings

Instructions

  1. Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and ½ teaspoon pepper with the soy sauce and a scant tablespoon water. Whisk only enough to mix. You don’t want to whip too much air into them or make them frothy.
  2. Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15-30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
  3. Finish: When cooked but still somewhat “soft”, 2-3 minutes and sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don’t continue to cook in the hot pan.

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