Fast food, episode XII

I hear you: "Good grief, do we really need another recipe for scrambled eggs?" Well, thank you for asking, because yes, yes you do. This one is the easiest, quickest, and maybe tastiest of all, with no added dairy or extra yolks to make them richer. Brad watched me make these and couldn't believe how quick and easy it was; so quick and easy that he started having them for breakfast every day. Five minutes to make enough yummy protein to satisfy even JC (for an hour or two anyway). 

 

Quickest Scrambled Eggs

 

Adapted from Jeanne Maguire from Milk Street TV (S1:E6), (video starts ~20:10)

Time: 5 minutes (for 2 eggs)

For 8 eggs (serving 4), use 2 tablespoons (27 grams) oil, ¾ teaspoon kosher salt, and a 12-inch nonstick skillet.

 

1 tablespoon (13 grams) extra-virgin olive oil

2 large eggs (~57 grams each still in the shell)

Scant ¼ teaspoon Diamond Crystal kosher salt

Freshly ground black pepper

    1. In an 8-inch nonstick skillet, heat the oil over medium heat (maybe a notch or so above medium on an electric burner) until shimmering and just starting to smoke, about 3 minutes.

    2. Meanwhile, crack the eggs into a small bowl and add the salt. Whisk until homogeneous, loose, and frothy.

    3. When the oil is ready, pour the eggs into the center of the pan. Using a silicone spatula, push the egg from the sides of the pan toward the middle until the egg starts to firm up around the edge, then start folding over onto itself until the eggs are just set but still shiny, wet, and soft. This only takes up to 60 seconds for 2 eggs (60 to 90 seconds for 8 eggs). Transfer immediately to a waiting plate, where the eggs will finish cooking. (If the eggs are completely done in the pan, they'll be overcooked on the plate.) Season to taste with salt and pepper. Serve promptly. Serves 1.