30 second Fluffy Scrambled Eggs

I’ve made scrambled eggs loads of different ways, most of which involved low heat and salting the eggs at the very end to avoid them turning tough. I still love cooking them low and slow because they almost taste like they have cheese in them even when they don’t; that’s how creamy they get! But, this method produces equally light and creamy eggs and happens in seconds. The secret is preheating the pan until it’s hot enough that when the eggs hit the pan, they start to steam immediately. After trying this once, I am hooked and I’ve made super quick egg and cheese sandwiches for my husband Adam and I every morning this week.

Adapted from: Christopher Kimball Milk Street

Servings: 2-4

Ingredients:

4-large eggs

2 tsp olive oil

Kosher salt

(optional for egg sandwich) : 2 brioche buns, 2 slices of cheese-We use american because it gets super melty fast, and hot sauce

Preheat a non stick pan over medium heat for a 3-4 minutes.

Crack eggs into a bowl and whisk until incorporated, add a pinch of salt and whisk again.

Get your plates or serving plate ready nearby, and put your buns in the toaster (if making sandwiches)

When pan has heated, add the olive oil and let heat for an additional minute, or until shimmery.

Pour the eggs into the center of the pan and immediately start pushing them with a heat proof spatula or wooden spoon from the edges of the pan to the center for about 30 seconds (or less) until they’re mostly set but still runny in places. (They will finish cooking from residual heat trust me)

Turn off the heat and add cheese (if you desire) to the top of the eggs and immediately remove them to a serving plate or onto your toasted brioche buns.