Creamy Scrambled Eggs
Evelina
Let me tell you something: not scrambled eggs are equal. This seemingly simple breakfast meal can be easily made into the blandest thing in the world. Or, on the contrary, it can be such a good, melt-in-your-mouth kind of thing that will boost your mood for the rest of the day. I just had the latter version and am sitting here smiling widely. It’s so good, I don’t need any additions. I don’t want to hear anything about salmon, smoked pepper, or even veggies. And it’s a scarce occasion when I don’t need a fresh veggie with my egg.
Ingredients:
- 2 eggs;
- a pat of butter (for toast and cooking);
- 1 slice of toast;
- salt.
Steps:
- Toast your bread in a toaster for 4 minutes or so.
- Melt a pat of butter on low heat.
- Whisk your eggs. Season with salt only. No need for milk or water.
- Cook your egg on the LOWEST HEAT POSSIBLE, whisking constantly. I like to push the scramble into one side of the pan and suggest you do the same – otherwise, it might cook too quickly, and that’s NOT our goal. The slow cooking will take you about 5 minutes, and the final result should be slightly damp or, well, creamy.
- Transfer your eggs to a plate and serve with buttered toast. That’s it! It’s so f*cking good. By the way, sometimes, when the eggs are nearly done, I add some grated parmesan, too, but not this time. Try without any additions at first, and start playing later.
Share with your fellow quarantiners abroad:
Still hungry? Have a look at the recipes below:
