THE BEST, YET, ONE-SKILLET CREAMY EGG

 

THE RESULT WAS AN ONE SKILLET, BLINK OF AN EYE, ELEGANT AND REMARKABLE QUILT OF EGG MAGIC

Ever since I published a self-proclaimed genius recipe for my magic 15-seconds creamy scrambled eggs, I didn’t think a better one – and by “better” I mean it in the context where you need a speedy and easy recipe for morning eggs – could ever come across my path, which proves, again, that I know nothing.

A glimpse in one of the episodes in Anthony Bourdain’s Return To Catalunyain a fairytale land far far away they call Barcelona, there under the sparkling dim lights in a snuggly tapas bar, I saw it.  Quiet and flashing by, one can assume that among the dazzles of celebrity TV personalities and seemly endless flow of Spanish culinary bewitchment, this egg dish wasn’t even the heroine of the night.  But I saw it, I noticed, a hot cast-iron skillet cuddling what seemed to be the most beautiful, golden blanket of creamy eggs.  We locked eyes.  None of us said a word.  But just from that split second of eye contact, me and it, almost telepathically, we understood something deep about one another.

From its wet and almost undone surface, its slightly firmer and rippling bottom, and fact that it was served being cradled inside a warm cast-iron skillet, it whispered to me how it was made, like watching a movie unrolling, but only in my mind, a glowing mirage of prophecy.  I saw one hot skillet, butter in a hypnotizing swirl, then almost abruptly, the flame wisp away only to welcome the stream of eggs into its warm embrace.  Barely guided was the slow and perfect congelation, and the restrain to apply any unnecessary heat was absolute, resulting in an one-skillet, blink of an eye, elegant and remarkable quilt of egg magic.  At that point I’ve never met it, tasted it, but I immediately understood its calling, its noble mission of life – to ensure that no one on this earth bestowed with the gift that is eggs, will ever, ever taste a bad one again.

And what it understood about me?  Well, you’re reading it aren’t you.

 

ONE-SKILLET CREAMY EGG

Serving Size: one

Ingredients

  • 2 large eggs
  • 1/4 tsp sea salt
  • 2 tsp unsalted butter

Instructions

  1. Before you start with the eggs, you can prepare the toppings if any. I fry a clove of thinly sliced garlic in 1 tbsp of extra virgin olive oil, then I add 1 tbsp finely chopped herbs (basil and mint) and a pinch of ground white pepper and chili flakes, then added toasted pine nuts. But the topping can be as simple as crumbled feta with olive oil, or shaved pecorino cheese, or really, nothing would be fine as well.
  2. A note on the skillet. The size of the skillet is important. You want the eggs to spread across the diameter in a fairly thin layer. A 9" is perfect for 2 large eggs. 10"~11" for 3 eggs. 12"~13" for 4 eggs.
  3. Beat eggs and sea salt until slightly frothy (I find that thoroughly beaten eggs results in a creamier texture), set aside. Place a 9" cast-iron skillet, or any heavy NON-STICK skillet over medium-high heat. Preheat 1:30 min for cast-iron skillet, or 2 min for NON-STICK skillet. The preheat time may vary based on the skillet you use, so the first time may be a test-run for you to get a feel of it. Basically we want to have enough heat to accomplish the following result, no more no less.
  4. Add 2 tsp unsalted butter and swirl the skillet without lifting the skillet away from the heat, until the butter has fully melted. Now turn off the heat, and add the beaten eggs. Use a spatula to gently push the edges of curdled egg towards the center, then tilt the skillet to let the remaining runny egg fill the empty space. Do this until you don't have much runny eggs left. The surface of the eggs should look UNDONE at this point. DO NOT ATTEMPT to apply more heat to cook the egg. The residual heat will warm through the surface as it sits and makes it perfectly soft.
  5. Serve immediately with whatever toppings you fancy. Or really, nothing is perfect, too.
http://ladyandpups.com/2017/05/15/the-best-yet-one-skillet-creamy-egg/

16 Comments

  • This looks like a great reprieve from trying to replicate Instagram’s cloud eggs (which are, as it happens, pretty damn boring to put in your mouth). I’m especially salivating over the idea of creamy eggs peppered with pine nuts – YUM.

  • This was mid-day lunch perfection. Will try again for breakfast tomorrow!

    Question–this may be obvious to some, but how do the toppings get incorporated? I prepared them in a separate pan because there were such precise pre-heating instructions for the main egg pan. So I followed the directions and then realized I had cooked my eggs with the toppings on the side. Added them on top and it was great, but I’m guessing they should actually be incorporated by putting them in the pan before the eggs are added? In which case do you cook them and then let the pan cool down before preheating for the butter + eggs, or do them in a separate pan like I did and then add them right after the butter is melted and the heat is off?

    • Evan, the topping is just suggested (and is prepared separately from the eggs) because the main point is the eggs :) Because it’s not really a recipe for “egg with pinenuts and herbs”, but more like “here’s how to cook a perfect eggs, and knock yourself out with the rest”. Glad you enjoyed the egg :)

  • I will make those eggs tomorrow for lunch ! Your pictures and writing style are gorgeous. Honestly, I read it aloud and it was really like a tale. Thank you for that moment !

  • Lovely! I have been married to a very slow cooking method but loved the way this turned out, and the time savings. Topped with garlic, basil, thyme, parsley, red and black pepper, and olive oil – a treat! Glad to find your blog!

  • Mandy, I made these eggs for my family and they love them! I wanted to tell you how much I love your blog-I feel like I’ve read every one of your posts. Can’t wait to see what you post next!

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