Fluffy olive oil scrambled eggs from Christopher Kimball’s Milk Street Magazine, Fall 2016: Charter Issue (page 3)

  • olive oil
  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on November 08, 2016

    I've always suspected it was very high heat and short cooking that produced the best tasting scrambled eggs and this method shows that. However, I never thought much about what fat to use whether butter or olive oil. I've used both in the past. I normally only scramble between 2 (for one person) to 4 (for two people) eggs and using this method for 2 eggs, you really need to shorten the time to almost not being able to count the seconds ie 15 seconds - like move the eggs toward the middle twice very quickly in 10 in pan, and it's done. For 4 eggs, it's about 30-45 seconds only. For 2 or 4 eggs, I use 1 T olive oil until smoking and this produces one of the best scrambled eggs - very fluffy and not greasy at all that sometimes butter causes. Also, very important to move eggs from the pan to plate quickly instead of letting the eggs sit in the pan too long. I will be using this method unless I'm making the slow, stir constantly at very, very low heat French style scrambled eggs.

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