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Fluffy Olive Oil Scrambled Eggs from The Milk Street Cookbook 2017-2020

COOK TIME: 10 min SERVINGS: 4

INGREDIENTS • 2 tablespoons extra-virgin olive oil • 8 large eggs • Kosher salt and ground black pepper

PREPARATION STEPS

1. In a 12-inch nonstick or seasoned carbon-steel skillet over medium heat, heat the oil until just beginning to smoke, about 3 minutes.

2. While the oil heats, in a bowl use a fork to whisk the eggs and 1/4 teaspoon kosher salt until blended and foamy on top.

3. Pour the eggs into the center of the pan. Using a rubber spatula, continuously stir the eggs, pushing them toward the middle as they begin to set around the edges and folding the cooked egg over on itself.

4. Cook until the eggs are just set, 60 to 90 seconds. The curds should be shiny, wet and soft, but not translucent or runny.

5. Immediately transfer to warmed plates and season with salt and black pepper.

NOTE p.23 We'd never questioned the French rule that butter is best for cooking eggs. But then we noticed that chefs at hotel breakfast stations use oil to make omelets in carbon-steel pans. Likewise, the Chinese cook their well-seasoned, well-browned omelets in oil, as do the Japanese. But scrambled eggs? As a test, we heated olive oil until just smoking and poured in whisked eggs. Whoosh! In a quick puff of steam, we had light, fluffy eggs. The oil needed a full 3 minutes at medium heat to get hot enough. Higher temperatures cooked the eggs too fast, toughening them. Two tablespoons of oil was enough to coat the bottom of the skillet and flavor the eggs without making them greasy. We like our scrambled eggs particularly wet and not entirely cooked through, which takes just 30 seconds. Leave them a little longer for drier eggs. Either way, take them off the heat before they are fully cooked and let them rest on a warm plate for 30 seconds. They finish cooking off the heat. Mixing the salt into the eggs before cooking was the best way to season them. 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. The plates should be warm to the touch, but not so hot that you can't comfortably hold them.

SOURCE URL https://www.177milkstreet.com/recipes/fluffy-olive-oil-scrambled-eggs

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Using the same schema and information, are you able to turn these two recipes on this page into functional recipes that I could cut and paste into any list?