One of the first things I learned to cook was scrambled eggs. I always followed the same pattern, crack the egg in the bowl, salt, mix with the fork, cook, and stir ocassionally until done.
About a month ago, my husband was lamenting how much he missed this great breakfast place he used to go to in DTLA when we lived in So Cal, called Egg Slut. My husband was checking out their website and he found a recipe for one of their Egg Slut sandwiches that he really enjoyed. So he decided to make the sandwich one weekend for breakfast. This is how he stumbled across how to make the “soft scramble egg” that went inside the sandwich.
It is the complete opposite way I’ve been scrambling eggs. You put butter into the pan, you crack the egg directly into the pan, you stir it the entire time with a wooden, and you don’t salt until the end! Blasphemy, right? It just tastes so good and fluffy either in a breakfast sandwich or with a slice of bacon on the side.
- 1 tablespoon Butter
- 3 Eggs
- 2 tablespoon chives (optional)
- Salt to taste
- Crack 3 eggs into a cold sauté pan and add
- Add 1 tablespoon of butter to pan. With a wooden spoon, stir the egg and butter mixture well, blending the yolks and whites to a uniform color. Stir constantly and slowly.
- Cook the eggs on medium-high heat. Stir the eggs until the edges begin to curdle. Once the eggs start to coagulate, remove from the heat and stir the curds off the edges of the pan. Place the pan back on the heat and stir the eggs until they’re the consistency of a thick custard. Add the chives and season with salt to taste.