Perfect scrambled eggs
Five minutes, three ingredients, infinite arguments. Fork it with your method, everyone has one.
3 eggs, pinch of salt, whisk until NO streaks of white remain.
A generous knob of butter, melted until it foams gently. If it browns, start over.
.JPG?width=640)
Slow figure-eights with a spatula. Keep the curds moving, keep them soft.
When they still look slightly underdone, get them out. The pan finishes the job.
Black pepper and chives now, never earlier. Eggs wait for no one.
Hot pan, butter foaming hard. We're not making custard, we're making breakfast.
Pour, count to ten, then push from the edges. Fold, don't stir.
Eggs and butter together, no preheating. Trust the process.
Stir constantly. 30 seconds on the burner, 10 seconds off. Repeat.
A spoonful off the heat. Stops the cooking dead and makes it luxurious.
Start with good olive oil instead of butter, finish with a spoon of oat crème.