Name: Silky Scrambled Eggs Recipe
Total time: 5 min
Yield: Serves 1
Ingredients: 2 large eggs; Kosher salt; 1 tablespoon butter, preferably salted; Freshly ground black pepper

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By Genevieve Ko

May 7, 2020

Use this method for twisted wavy sheets of buttery eggs. Chopsticks lift crepe-thin layers of barely set eggs and keep them intact before splitting them into scrambled swirls.

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2 large eggs

Kosher salt

1 tablespoon butter, preferably salted

Freshly ground black pepper

Using chopsticks, beat the eggs in a small bowl with a tiny pinch of salt until well-blended with a few big bubbles.

Heat a small nonstick skillet over medium heat until very warm, 1 to 2 minutes. Add half the butter and swirl to evenly coat the pan. When all but a pea-sized bit melts, reduce the heat to low and add the eggs. Let sit until a thin film sets on the bottom, then use chopsticks to pull in the film over the wet eggs. Stir once more, then add the remaining butter and remove from the heat.

Stir once again until the eggs are not quite set and very silky. Immediately slide on to a serving plate and season with salt and pepper. Serve hot.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.