On a busy week day morning it would say fast. I use a microwavable bowl and I crack 2 eggs, season, and whip with a fork until some bubbles appear. I microwave for 30 seconds then stir and I microwave again for 10 seconds until almost set--sometimes I will add a pat of butter before I microwave the second time. Sprinkle with flakey salt and some chili flakes and breakfast is ready. Depending on your microwave you may need to adjust the time. On the weekend it would be low and slow on the stove for creamy eggs.
I used to make scrambled eggs with milk, onions, eggs, and some kind of fat. They weren't bad. Then I discovered Thomas Keller's method. While I can't cook anything as well as The French Laundry renowned chef, I did steal his scrambled egg recipe. It is available from Williams-Sonoma, his MasterClass, and elsewhere. Hard to believe the difference between my old ones and my new ones . . . .
I always thought something should be done to elevate, or doctor scrambled eggs,but over time, even as our daily need for a quick take off to the day, they have become a shot of fish sauce whipped with a fork to future puffiness, popped in a hot pan, shake of chives or whatever is green and ready, fresh ground pepper and serve, they come out fantastic. My partner likes overcooked, I like wet so right before I fold to an ingredient or not, the heat is off, mine half slides to the side(usually with some cheese) and his slides to the middle to further meld....perfection on an english muffin half...
organic eggs, beaten until large bubbles appear. if i have cream i might add a little, otherwise nothing added. melted butter in a pan, low and slow with a rubber spatula. creamy but not runny or wet, with big pieces of egg. plenty of salt at the end. sometimes i also fold in a little cream cheese. secret ingredient. eat as is with buttered toast or i might sprinkle a little everything bagel seasoning on top.
It would say that I am wet and loose, and speak with a slight french accent!
On a busy week day morning it would say fast. I use a microwavable bowl and I crack 2 eggs, season, and whip with a fork until some bubbles appear. I microwave for 30 seconds then stir and I microwave again for 10 seconds until almost set--sometimes I will add a pat of butter before I microwave the second time. Sprinkle with flakey salt and some chili flakes and breakfast is ready. Depending on your microwave you may need to adjust the time. On the weekend it would be low and slow on the stove for creamy eggs.
I used to make scrambled eggs with milk, onions, eggs, and some kind of fat. They weren't bad. Then I discovered Thomas Keller's method. While I can't cook anything as well as The French Laundry renowned chef, I did steal his scrambled egg recipe. It is available from Williams-Sonoma, his MasterClass, and elsewhere. Hard to believe the difference between my old ones and my new ones . . . .
I always thought something should be done to elevate, or doctor scrambled eggs,but over time, even as our daily need for a quick take off to the day, they have become a shot of fish sauce whipped with a fork to future puffiness, popped in a hot pan, shake of chives or whatever is green and ready, fresh ground pepper and serve, they come out fantastic. My partner likes overcooked, I like wet so right before I fold to an ingredient or not, the heat is off, mine half slides to the side(usually with some cheese) and his slides to the middle to further meld....perfection on an english muffin half...
organic eggs, beaten until large bubbles appear. if i have cream i might add a little, otherwise nothing added. melted butter in a pan, low and slow with a rubber spatula. creamy but not runny or wet, with big pieces of egg. plenty of salt at the end. sometimes i also fold in a little cream cheese. secret ingredient. eat as is with buttered toast or i might sprinkle a little everything bagel seasoning on top.