Perfect Scrambled Eggs

中文食譜在這裡

Servings: 1 or 2 serving

Preparation Time: 2 minutes

Cooking Time: 3 minutes


Ingredients

  • 3 large Japanese white eggs
  • pinch of rock salt
  • pinch of freshly grounded black pepper
  • about 25g of unsalted butter
  • a little bit of chopped chives for serving

Instructions

cracking an egg into a bowl

Crack 3 large eggs in a bowl. I used Japanese white eggs because they taste and look great.

put a some salt into a bowl of eggs with a pink tea spoon

Put a pinch of rock salt inside the bowl.

Add freshly grounded black pepper into a bowl of eggs

Then add a pinch of freshly grounded black pepper.

Wish the eggs in a white bowl with a fork

Whisk the eggs with a fork. I prefer whisk the eggs briefly, so it has more texture and looks really nice!

Pour whisked eggs into a pan with melted unsalted butter

Heat a non-stick pan with medium low heat and add about 25g of unsalted butter inside. When the butter is melted, pour the whisked eggs in the pan.

The edge of the eggs in a non-stick pan start to set

Don’t move the eggs until it start to settle around the edge.

Using a grey spatula to move the egg mixed to the middle of a pan

Use a spatula to move the egg to the middle of the pan passing the centre point to make sure you would not over cook the centre.

scrambled eggs in a pan is almost cooked

Turn off the heat when most egg is set and use the warmth of the pan to cook the rest of the egg. Sprinkle some chive on top and serve straight away.

perfectly cooked scrambled eggs with chives in a white plate

Scrambled eggs is not supposed to be fully cooked. The eggs should be just set.

CHECK OUT THE COOKING VIDEO HERE.

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