Scrambled Eggs
Scrambled eggs that turn out creamy and velvety every single time
Nutrition per 100g
Ingredients
- 2 piece Eggs
- 3 millilitres Olive oil
- 10 millilitres Water
- 0.3 grams Salt
Method
Lightly spray a non-stick skillet with olive oil and place over medium-low heat.
In a bowl, combine the eggs, water, and salt. Whisk vigorously until the mixture is uniform.
Pour the eggs into the warm skillet. Let them sit for a few seconds until the edges begin to set.
As the eggs set, use a spatula to pull the mixture from the edges toward the center until thick and custard-like. The process should take about a minute.
Remove the eggs from the pan right before they reach your desired texture, as they will continue cooking for another 30–60 seconds on the plate.
Enjoy while it's warm and fluffy with your favorite sides.
Storing.
At room temperature: Keep for up to 2 hours.
In the fridge: Let eggs cool, store in an airtight container for up to 3 days. To serve, reheat in the microwave with a splash of water/milk, or gently warm in a pan over low heat.
In the freezer: Once cooled, place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the fridge overnight. Note: Texture may become slightly watery after freezing.
