Extreme Scrambled Eggs
OK, I'm sick and tired of the crappy scrambled eggs I eat everywhere I go. Every time I eat them at restaurants or someone's place it's either too scrambled, too fucking sugary because of the butter, too dry due to overcooking, too tasteless because of no added spices, or too shitty.
The secret to excellent scrambled eggs is to scramble them half-way in as they're being cooked. Actually, it's more of gentle movement than scrambling.
Enough talk, here's how to do it:
Ingredients (for one person)
- 2-3 eggs
- half a tomato
- half an onion
- salt and pepper
- olive oil
- green chili (optional)
Start off by breaking the contents of the eggs into a bowl for easy and fast use later. Feel free to add salt and pepper to suit your tastes.
DON'T SCRAMBLE THIS SHIT YET
Grab that half tomato and onion slice and dice them into small pieces. Do the same to a small piece of chili if you want this dish to be spicy.
While doing the above you can start heating up 3 spoons of olive oil in the frying pan.
An artistic display of the ready to be used ingredients:
OK. Now as you cut those onions and tomatoes, the olive oil would have heated up pretty decently. So pour in all of the vegetables and cook them until they shrink and those onions start to have that golden shade.
Also don't forget to be gentle and pour in the vegetables from the side so that you don't burn your ass with the volatile oil.
OK now comes the scrambling part. Bring that bowl of eggs and pour it atop the hot oil and vegetables. The cooking technique now consists of gently (not really gently) moving the contents of the fryer back and forth for about 15 to 20 seconds using a spatula of some sort. Then you take the fryer off the fyre, and if anything is still raw it will be cooked by the heat of the onions and tomatoes.
Food is now ready to be eaten.
It's especially delicious if served on french bread in a form of a sandwich or any type of bread you may prefer.