BASIC SCRAMBLED EGGS (for two)
4 large eggs
¼ teaspoon kosher salt
1 tablespoon unsalted butter
flaky sea salt (for serving)
- Crack the eggs into a medium bowl and add kosher salt. Using an immersion blender or whisk, whip eggs until completely homogenous and pale yellow in color, about 30 seconds.
- Cook butter in an 8 inch nonstick skillet over medium low heat. When the foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a silicone or rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top.
- Immediately divide between two plates and sprinkle with sea salt.
Feta and za’atar: Stir 2 tablespoons crumbled feta and ¼ teaspoon za’atar into eggs halfway through cooking. Sprinkle with flaky sea salt and more za’atar before serving.
Parmesan and basil: Stir 2 tablespoons grated parmesan and 1 tablespoon finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving.
Soy and scallion: Add ½ teaspoon soy sauce to eggs before whipping. Stir 2 trimmed, thinly sliced scallions into eggs halfway through cooking. Sprinkle with flaky sea salt just before serving.
Cream cheese and chives: Stir 1 tablespoon cream cheese and 1 tablespoon finely chopped fresh chives into eggs halfway through cooking. Top with flaky sea salt and more chives just before serving.
Hot cheddar: Stir 2 tablespoons grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving.
adapted from Bon Appetit Magazine, June 11, 2015