Food

Everyday Eggs

My magnum opus

The Piece

01 / 02

Eggs and I used to have a love-hate relationship. Some mornings they went down no problem. Others, not so much. I’d think about the lives that could have been.

Then I was told two eggs a day does more than a multivitamin. So I had to find a version I would actually eat every day.

I’ve never met anyone who makes a French omelette or a soft scramble every single morning. If you know that person, introduce me.

After a lot of trial and error, I realized it was all texture. A certain kind of wet and I couldn’t even look at them. This is the version I want every morning. Soft, fluffy, somehow still moist without being runny. When you pull them off the pan you’ll swear it’s more than two eggs.

I go to bed with a smile knowing I get them in the morning. Thanks, Big Egg.

Serves 1.

Ingredients

2 eggs (find the best eggs possible)
A pinch of salt
Butter or olive oil
Flaky salt

Method

1.Crack two eggs into a bowl. Add a pinch of salt and whisk. Let them sit for fifteen minutes.
2.Eggs are mostly water. That’s why they can leak. The salt needs those fifteen minutes to work through them so they hold that water in when they hit the pan. If you salt them after they cook, the heat has already made them squeeze it out, and you get a puddle on the plate.
3.Set a nonstick pan over high heat. Add butter or oil and wait until the pan is truly hot.
4.Pour the eggs in so they coat the bottom. As soon as they start to set, fold them toward the center, then flip them the way you would a pancake.
5.Take them out before they look finished. Thirty seconds, start to finish. They’ll keep cooking on the plate.
6.Finish with flaky salt. Gear up for the best day of your life.