By Dane Feldman
Photos by Dane Feldman.
I have enjoyed eggs for as long as I can remember, but my preferences for softer egg whites and runnier yolks—with the exception of hardboiled eggs–has consistently had me shying away from scrambled eggs. If you are like me in this sense, it’s time to try scrambling your eggs a bit differently.
When it comes to frying eggs, I almost always use oil. Here, though, I want my eggs to be soft and juicy, but still fluffy. I despise dry scrambled eggs, so instead of using oil, I use butter. The butter in combination with the technique described below will allow the eggs to become fluffy without having to whip them first.
What you’ll need:
1 tsp butter
Heat the butter in a small pan. When the butter is hot, crack the egg into the pan. Let it cook for about 30-45 seconds uncovered.
Then, take a spatula and gently pierce the yolk so that it begins to run. As the yolk runs, use the spatula to push the egg around in the pan and combine the runny yolk with the white.
As the colors begin to blend, the egg will take on a scrambled texture. Leave it to cook on its own for 2-3 minutes before pushing it around a final time.
Then, add black pepper to taste and serve.