Arthurs Nosh Bar Perfect Scrambled Eggs

Instructions

• Crack the eggs into a bowl. Whisk them well, prefer-ably with an immersion blender to incorporate minimal air, until zero streaks remain.

• Whisk in salt. Let the eggs sit for 5 to 10 min, which will ensure the egg proteins don’t bind too tightly during cooking, resulting in a creamier scramble.

• Add the butter and salted eggs to a nonstick pan on low heat. Slowly whisk (preferably with a silicone whisk to not scratch your pan) until the butter is melted. As you whisk, small curds will begin to form, then the mixture will thicken slightly as larger ones form. Grab a heatproof spatula and use it to slice through the big curds and scrape along the sides and bottom of the pan. Slide the pan on and off the heat as needed to ensure even cooking. If the eggs are cooking too quickly, remove pan from heat, tilt it, scrape the eggs to one side, and keep mixing. Low and slow is key!

• Just before you reach perfect doneness, remove pan from heat. The eggs should look a tad runny, but when you run a spatula through them, there should be no liquid at the bottom of the pan. It is important that they’re a bit underdone, as they will continue to cook on your plate.

• Plate the eggs and crack some black pepper on top.