Scrambled Eggs with Herbs
Small pan Small bowl Whisk (a fork is an adequate substitute) Corner spoon (any small spatula will suffice) Spray pan with non-stick cooking spray—this is optional but…
- Prep
- 15 min
- Cook
- 1 hr 9 min
- Total
- 1 hr 24 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Small pan
Equipment
Small bowl
Equipment
Whisk (a fork is an adequate substitute)
Equipment
Corner spoon (any small spatula will suffice)
Procedure
Spray pan with non-stick cooking spray—this is optional but recommended.
Procedure
Put pan on stovetop at medium heat.
Procedure
Determine number of eggs to use—2 will serve one, 3 if especially hungry, and 4 will feed two.
Procedure
Get a small bowl. Crack eggs on countertop, then split them so the whites and yolks fall into the bowl. Make sure no shell fragments get in; if they do, remove them.
Procedure
Sprinkle salt, crushed black pepper, parsley flakes, and crushed basil onto the eggs.
Procedure
Add a small number (<7) of flakes of rosemary.
Procedure
Add a small amount (~½ tablespoon) of water.
Procedure
Holding the bowl at an angle, quickly but carefully whisk the ingredients in the bowl, moving the whisk in a rapid circular motion. Continue until ingredients appear blended, with the eggs being a homogeneous yellow.
Procedure
Pour mixture into pan, which should at this point have heated up.
Procedure
Stir gently with corner spoon for several minutes until mixture begins to congeal into lumps.
Procedure
Let the lumps sizzle briefly, then flip over to allow the other side to cook. Continue this until the entire surface area of all the scrambled eggs is no longer visibly wet.
Procedure
Serve.
Photo: OmegaFallon · CC BY 4.0 · https://creativecommons.org/licenses/by/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 16 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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