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Exceptional Scrambled Eggs

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"With so few ingredients, this simple dish counts on technique (and great eggs) to make the scrambled eggs exceptional. The water makes the eggs fluffy and light, while a touch of soy sauce adds that 'cooked-in' pinch of salt. Salting the eggs before you scramble them adds the potential for tenderer and tastier eggs, too. Can't find crème fraîche at the store? Substitute 2 tablespoons cream cheese (the crème fraîche is worth hunting down, though, as it contributes a deeply creamy note to the eggs). Serve these with deliberately thick slices of buttered and lightly salted sourdough toast. I usually side my scramble with toast swiped with grape or strawberry jam because those flavors are nostalgic and make me feel like I'm at a great diner in my own home."

List of Ingredients

â—¦ 4 large eggs
â—¦ 2 teaspoons kosher salt, plus extra for finishing
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 teaspoons low-sodium soy sauce
â—¦ 1 tablespoon unsalted butter
â—¦ 2 tablespoons crème fraîche (or 2 more tablespoons unsalted butter)


Recipe

In a bowl, whisk together the eggs, salt, pepper, soy sauce, and a scant tablespoon of water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.

Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Reduce the heat to medium-low and pour in the egg mixture. Use a heatproof rubber or silicone spatula to stir the eggs gently and constantly until they start to stick to the bottom of the pan and take shape, 1 to 2 minutes. Stir the eggs again, scraping the sides and bottom of the pan to keep the eggs moving, until they are cooked but still somewhat soft, 2 to 3 minutes.

Quickly dot the top of the scramble with the crème fraîche and sprinkle it with a touch more salt. Stir and quickly transfer the scrambled eggs to a serving dish so they don't continue to cook in the hot pan.

Serves 2