Making the most smooth scrambled eggs is not an easy task. Here's my take on how you do it.
You can eat this on top of a freshly baked glutenfree bun - or some rye bread - or as a part of an English breakfast.
INGREDIENTS
- Eggs 3
- Chives - a handfuld
- Salt 2 pinches
- Pepper 2 pinches
HOW TO
Crack the 3 eggs into a small cooking pot.
Turn up the heat, to the top quarter of your stove’s ability.
While you whisk continuously, move the pot from the stove (whisk whisk whisk) and back on the stove (whisk whisk whisk).
You do this to avoid the temperature from rising, thus overcooking the eggs.
You want them to slowly become like the consistency of a custard, keep on whisking as much as you can - I have a feeling that the better you whisk, the smoother the scrambled eggs become…
Now - you really don’t want this to get too much - but you still have to hit the sweet spot, where it gets really creamy…
Mine usually takes about 4 minutes to get right, and then when the consistency is at a stage where I can tilt the pot and the scrambled eggs just still rolls a little bit down the bottom of the pot, I know it’s ready.
Add the chives, salt and pepper (I’m a sucker for salt, so I might add a bit more than others do)…
And then whisk one last time.
