Scrambled eggs seem like a rather simple thing to make. It’s one of the first recipes many of us learn to cook. But, there is always room for improvement and a recipe from Caroline Fidanza, who owns Saltie sandwich shop in Brooklyn, may just change how you make them yourself!
When she was faced with making a huge amount of scrambled eggs, Caroline got some advice from one of her co-owners. “Rebecca Collerton, one of my co-owners, had this technique for eggs that was the best of both over easy and scrambled, where you scramble the whites in the pan, leaving the yolks whole, and then you break them at the last minute, folding them into the whites…This was an exciting way to cook. The technique changed me. It was so easy, and it had such a better texture than the small-curd scramble method. It was … rugged. It was easy. It was a joy,” she said.
Here are the instructions that may change your morning routine:
1. MELT THE BUTTER
Heat unsalted butter over medium-low heat in a nonstick skillet until melted. You’ll want to heat the butter until it’s warm, but not hot. Watch for bubbling — that means it’s ready for the eggs.
2. CRACK THE EGGS RIGHT INTO THE PAN
Crack two eggs (or however many you want to scramble) right into the pan, without scrambling them first (I know, this feels really wrong and scandalous). Sprinkle the eggs with salt.
3. WAIT FOR THE WHITES TO SET, THEN SCRAMBLE THEM
Don’t touch the eggs until the whites begin to set. When the whites just begin to turn opaque, use a heat-resistant spatula to gently move them around, fluffing them up and forming curds like you’d want in a scramble.
4. REMOVE THE PAN FROM THE HEAT AND BREAK THE YOLKS
When the whites are almost but not completely set, remove the pan from the heat. Then, use your spatula to break the yolks and gently fold them into the scrambled whites. The residual heat on the stove will completely set the whites while still leaving them fluffy, and cook the yolks slightly without sacrificing that slight soft, buttery quality you want. Then, you’ll have scrambled eggs — but much better.
5. PUT THEM ON A PLATE AND EAT!
Transfer them to the plate when they’ve come together — Saltie emphasizes that you should err on the side of runny. The eggs should be very lightly scrambled, like a cross between an over-easy egg and scrambled egg.