The New Scrambled Egg

I didn’t think I needed to learn anything about making scrambled eggs – what is there to learn? But my sister-in-law, Jane, had a lesson for me in the premier edition of Milk Street magazine.  Christopher Kimball –  until recently of America’s Test Kitchen – contends that we’ve been doing it all wrong, and now I have to agree.  His method: use only olive oil, heat it to just smoking, toss in the beaten eggs and watch them PUFF, turn immediately with a soft spatula and cook within seconds.  There is a whole scientific explanation of the chemistry, in the recipe.  In summary, you are getting big steam from the hot oil.

We did this wrong – not hot enough – and then I did it again and it was beautiful, delicious, and FUN!

File Apr 19, 12 04 13 PM
Only two eggs

Try it and let me know what you think!

Jan