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Category: Recipes
Yield/Servings:1 to 2
Prep Time: 5 Cook Time: 5 Total Time: 10
Ingredients:
1 tablespoons extra-virgin olive oil
2 to 4 large eggs depending on how many serving you want to make
An 8- or 9-inch skillet or Teflon fry pan
Rubber Spatula for stirring
Kosher salt and fresh ground black pepper
Directions:
Start to finish: 10 minutes | Servings: 1 to 2
We found the oil needed a full 3 minutes at a gentle medium heat to get hot enough to pro- duce the necessary steam when the eggs hit the pan. Higher temperatures cooked the eggs too fast, toughening them. After multiple tests, we settled on 1 tablespoons of oil in the pan, which was enough to coat the bottom of the skillet and avor the eggs without making them greasy. Mixing the salt into the eggs before cooking was the best way to season them. And while you certainly can add pepper at this point, too, we preferred it ground fresh, just before serving. Don’t warm your plates too much. It sounds minor, but hot plates will continue to cook the eggs, making them tough and dry. Cold plates will cool the eggs too fast. Your plates should be warm to the touch, but not so hot that you can’t comfortably hold them. Room Temperature plates will work fine as long as you eat your eggs immediately while they are still hot as they will cool quickly.
Recipe Source: The Basque Book by Jeanne Maguire
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Scrambled Eggs with Olive Oil
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Fluffy Scrambled Eggs in Extra Virgin Olive Oil is delicious and easy to make compared to French Scrambled Eggs with Butter. They are tasty, healthy, quick and simple to make with basic cooking knowledge. You will not have your eggs thrown in the garbage bin in Hell's Kitchen for not using proper profession French Cooking techniques.
Category: Recipes
Yield/Servings:
Prep Time: 5 Cook Time: 5 Total Time: 10
Ingredients:
1 tablespoons extra-virgin olive oil
2 to 4 large eggs depending on how many serving you want to make
An 8- or 9-inch skillet or Teflon fry pan
Rubber Spatula for stirring
Kosher salt and fresh ground black pepper
Directions:
Start to finish: 10 minutes | Servings: 1 to 2
We found the oil needed a full 3 minutes at a gentle medium heat to get hot enough to pro- duce the necessary steam when the eggs hit the pan. Higher temperatures cooked the eggs too fast, toughening them. After multiple tests, we settled on 1 tablespoons of oil in the pan, which was enough to coat the bottom of the skillet and avor the eggs without making them greasy. Mixing the salt into the eggs before cooking was the best way to season them. And while you certainly can add pepper at this point, too, we preferred it ground fresh, just before serving. Don’t warm your plates too much. It sounds minor, but hot plates will continue to cook the eggs, making them tough and dry. Cold plates will cool the eggs too fast. Your plates should be warm to the touch, but not so hot that you can’t comfortably hold them. Room Temperature plates will work fine as long as you eat your eggs immediately while they are still hot as they will cool quickly.
Recipe Source: The Basque Book by Jeanne Maguire
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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