This is a really quick way to enjoy a delicious meal of eggs in a multi-dimensional way.
Prep Time: 5 minutes
Cook Time: 3 minutes
Step 1: Break three eggs into a bowl. Add a tablespoon of cream. Add a pinch of turmeric. Start beating this mixture up until the whole thing looks creamy like in the below picture. I use coffee creamer.
Note: I use a dessert fork for the beating as both the tines and the head of the fork penetrate the mixture completely and the intended creamy effect happens in just over a minute. By all means, use an egg beater.
Step 2: Put a skillet on slightly less than medium heat -- 4 out of 10 setting -- and spray it generously with Pam. While the skillet heats up, go back to beating the eggs and/or cutting onions. You don't want that egg mixture "settling down".
Note: I buy already cut onions. I prefer red onions for this particular recipe.
Step 3: Once you see a little bit of smoke coming off the skillet, add the cut onions to skillet. Add a half teaspoon of red chili flakes. Add a half teaspoon of salt. Start stirring.
Note: The half teaspoon is an initial recommendation. Adjust that to your taste as the recipe grows on you.
Step 4: Once the onions start turning golden brown, add the beaten eggs to the skillet. Wait until the egg mix distributes itself evenly over the skillet. Then grind black pepper onto the egg mix as a straggly thin layer. Start stirring as soon as you finish adding the pepper. Keep stirring.
Step 5: When only about 50% of moisture can be spotted in the eggs, turn off the heat. Then keep stirring as the eggs continue to cook in the residual heat. When only about 0.99% moisture can be spotted, take the skillet off the stove. Transfer the scrambled eggs to a serving dish.
Note: You will get good at spotting the moisture left after a couple of attempts at cooking eggs in general.
Prep Time: 5 minutes
Cook Time: 3 minutes
Step 1: Break three eggs into a bowl. Add a tablespoon of cream. Add a pinch of turmeric. Start beating this mixture up until the whole thing looks creamy like in the below picture. I use coffee creamer.
Note: I use a dessert fork for the beating as both the tines and the head of the fork penetrate the mixture completely and the intended creamy effect happens in just over a minute. By all means, use an egg beater.
Note: I buy already cut onions. I prefer red onions for this particular recipe.
Step 3: Once you see a little bit of smoke coming off the skillet, add the cut onions to skillet. Add a half teaspoon of red chili flakes. Add a half teaspoon of salt. Start stirring.
Note: The half teaspoon is an initial recommendation. Adjust that to your taste as the recipe grows on you.
Step 4: Once the onions start turning golden brown, add the beaten eggs to the skillet. Wait until the egg mix distributes itself evenly over the skillet. Then grind black pepper onto the egg mix as a straggly thin layer. Start stirring as soon as you finish adding the pepper. Keep stirring.
Step 5: When only about 50% of moisture can be spotted in the eggs, turn off the heat. Then keep stirring as the eggs continue to cook in the residual heat. When only about 0.99% moisture can be spotted, take the skillet off the stove. Transfer the scrambled eggs to a serving dish.
Note: You will get good at spotting the moisture left after a couple of attempts at cooking eggs in general.
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