The secret to perfect scrambled eggs:
Culinary Director Justin Chapple says it will give you the "best ever scrambled eggs."That's because instead of cooking your scrambled eggs in a skillet, you're going makeChapple starts by cracking six eggs into a bowl—enough for two people—then beats them well with a fork. However many eggs you're making, be sure to get a big enough saucepan, and get your water boiling with a generous pinch of salt.
Once it's boiling, use your spoon to swirl the water to create a vortex, which Chapple calls "a hurricane in a pan." Then, drizzle in your beaten eggs, and immediately cover the saucepan with a lid. Cook for 25 seconds, and it's time to turn off the heat, and uncover the lid to reveal what Chapple calls a "beautiful floating raft of scrambled eggs."
Using a spider, gently scoop up the eggs and plate them. Next, fluff them up a bit with a fork. Since so far you've only incorporated salt, add a little extra flavor with a light drizzle of extra virgin oil , some freshly ground black pepper, a bit of crunchy sea salt, and a sprinkle of minced chives. Now, enjoy the creamy, fluffy deliciousness of your
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