Cooked properly (with great eggs, too), scrambled eggs are extraordinary. Since my diet yesterday consisted of a handful of granola and 3/4 of a salad from Chop’t–I had NO appetite AT ALL–I needed fuel. Oh, yeah. The 17 mile bike ride I went on last night didn’t help, either. I whipped these up this morning for myself and made a little parsley oil (Uh, yeah. Why the hell not?). I was bound and determined to have a proper breakfast.
You do NOT need to add any dairy (milk, cream) to your scrambled eggs. Honestly, if you just whisk them on low-heat, you will end up with lovingly heavenly curd after lovingly heavenly curd.
Fluffy. Creamy. Ethereal with a little bit of Emerald City courtesy of the wonderful parsley oil which elevated the dish even higher. Tasty stuff, indeed.
Salt and pepper
Extra virgin olive oil
1. Whisk the eggs and season with salt and pepper.
2. Take a small, nonstick skillet and place on medium-low heat. Throw in a small glug of olive oil.
3. When skillet is warmed, add the eggs while continuously whisking.
4. After a few minutes, curds will form. Keep whisking.
5. As the eggs set but still look a little runny, remove from heat and spoon onto two plates–the residual heat will continue to cook the eggs. Serve IMMEDIATELY.
Makes 2 cups
1 large bunch of flat-leaf parsley
2 cups of extra virgin olive oil (put in the refrigerator for at least two hours)
Kosher salt – a healthy pinch or two
1. Blitz all ingredients in a food processor.
2. Strain mixture into a plastic container.
3. Oil will keep for 24 hours in the refrigerator.