Simple Scrambled Eggs

5 from 1 vote

Simple Scrambled Eggs

There are two methods for cooking simple scrambled eggs – low and slow or hot and fast. Which method should you use? It mostly depends on your pan. At To Taste, we like the hot and fast method since it works with any pan!

Prep Time2

Cook Time1

Total Time3

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 205kcal

Ingredients

2 large eggs
Dash salt
Dash pepper
½ Tablespoon extra virgin olive oil

Instructions

Preheat an 8” sauté pan over medium heat.
While the pan is heating, whisk eggs well in a bowl. Add salt and pepper.
Add oil to pan. Once the oil is shimmering, add eggs.
Using a spatula, continuously fold eggs – working from the edge of the pan towards the center – until most of the liquid has solidified and eggs are still slightly moist and almost set. Turn off heat and allow residual heat to finish cooking the eggs.
Transfer to a plate once done. Enjoy!

Notes

Test the pan’s heat with a splash of water. It should evaporate immediately or turn into little balls and roll around – something known as the Leidenfrost effect.

Nutrition