Sctmble Eggs - Bourdsin

By CheeseDiva

Ingredients

• Eggs
• Butter

Preparation

Step 1

Start off by heating your pan — but not too much.
Crack fresh eggs on a flat surface and into a bowl.
Add salt and pepper into the mixture — but no water or any kind of cream.
“I just don’t feel that milk or cream adds anything,” says Bourdain. “It’s about the egg. You’re not making a quiche here, you’re making scrambled eggs.”
Beat the eggs until you get a “ripple of white and yellow throughout.”

youtube.com
But don’t let this mixture sit — beat the eggs right before you’re about to put them in the pan.
Add a generous slice of butter to your hot pan and let it melt, or “foam.”

Place the eggs in the buttered pan and let them cook for a bit.
Create texture by pushing the mixture around in a figure-8 pattern.

youtube.com
But don’t try to manipulate the eggs too much, or else you’ll end up with “tiny little bits of egg as your final product,” says Bourdain.
Finish cooking when you have “something fluffy, airy, rippled, with a nice textural note when you taste the egg.”