Recipe for jamie oliver’s american scrambled eggs
Scrambled eggs as you know them from an American diner.
The recipe is simple, quick, and yields a deliciously creamy result – even if it’s not exactly how you usually know scrambled eggs.
Equipment
- Bowl
- Whisk
- Frying Pan
- dough scraper
Ingredients
- 4 pcs. Egg
- Salt
- 10 gram Butter for frying
Instructions
- -Crack the eggs into a bowl, add salt, and whisk them together.
- Heat your pan to medium-high (9 out of 14 on my stove) and add the butter.
- When the butter is bubbling, reduce the heat to medium (7 out of 14 on my stove) and pour the eggs into the pan.
- As soon as you see the edges starting to set, take a spatula and push the edges towards the center. Start at one corner and then switch to the opposite corner. This way, the eggs are constantly layered on top of each other.
- Continue until about 2/3 of the mixture is set and the remaining 1/3 is still wet.
- Serve immediately on a piece of toasted bread.