Scrambled eggs – seems simple enough, right? Wrong. Unfortunately, there are countless ways to completely ruin this quick, one-ingredient breakfast staple.
In hopes of curing our breakfast woes, artist-chef Lexie Smith created a scrambled egg recipe for the masses, a.k.a. everyone who has ever scrambled an egg, ever.
“I never much liked the texture of scrambled eggs,” Smith told Vogue. “By the time they get to the plate, they so often seem like the worst version of the medium – chunky, tough, flavorless,” she continued. “I took what I know about bringing out the best in so many foods and turned it down a notch: low and slow. That’s a pretty good motto to live by for a lot of things.”
Anything worth eating takes time to make, so when Smith says slow, she means it. So, if you don’t have 15 to 20 minutes, then you might want to skip this recipe entirely and go on with your grab-and-go granola.
Here's how to make scrumptious scrambled eggs, according to Lexie Smith.
If you do have time, however. Here’s a quick breakdown of Smith’s creamy scrambled egg recipe:
Step One: Break four to five eggs in a medium bowl. Whisk. Add salt.
Step Two: Melt butter over medium-high heat in a frying pan.
Step Three: Lower heat. Add eggs.
Step Four: Cook for 10 minutes, stirring frequently. Break up any solids.
Step Five: Pour eggs into a clean bowl. Whisk in Miso and serve.
“I eat it with any kind of sourdough and pickled veg on top or with bitter greens,” Smith added. “It’s even good cold and spread on crackers, almost like cheese.”
Do you have a different way of scrambling, frying, or boiling an egg? Let us know in the comments!