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!
Try it and let me know what you think!