It’s taken Greg 35 years and a trip to Morocco last summer to learn how to make scrambled eggs. Every morning at breakfast in Marrakesh we feasted on homemade yogurt, fresh fruit, Moroccan crepes…and the creamiest, fluffiest scrambled eggs we’d ever had. Since that luxurious experience, Greg has been on a mission to recreate these golden curds and to perfect the art of scrambled eggs. And he has succeeded.
Forget the crumbly, dry, overcooked eggs from the diner. His simple technique yields light, fluffy pillows of egg, with a rich, creamy flavor. Everyone loves his scrambled eggs, including our adorable 4-year-old niece, Victoria, who dances around the kitchen singing “Uncle Greg’s Famous Eggs!”
The keys to success here are a low flame and a gentle touch. Watch the video below for a guide to step 3. Magic!
For 2 Servings
1. Whisk together 6 eggs and 2 tblsp water.
2. Melt 1 tblsp butter over low heat in a small non-stick skillet. Add the egg mixture. Let it sit until the edges start to firm up. They’ll be lighter in color and have tiny bubbles.
3. Gently and slowly drag a silicone spatula back and forth across the pan, making sure to cover the entire surface. This will be begin to form large curds. After every few stirs, let the eggs sit for a few seconds, then stir again. Avoid stirring to much, and at the same time, don’t let the eggs sit in one spot too long. Reduce the heat if they are cooking too fast.
4. When the eggs are half-set, start to stir slowly but more frequently, dragging the spatula then folding the eggs over themselves.
5. When the eggs still look wet, salt them and fold one last time. This will draw out the last of the moisture. Take them off the heat, they will continue to cook from their own warmth. Serve, season with fresh cracked pepper.
(For a variation, whisk fresh chives or herbs into the eggs)