Add Extra Yolks to Scrambled Eggs
In my opinion, egg whites exist only as a delivery vehicle for egg yolks. While white proteins are a great source of protein, they are almost tasteless, which is why I never really understood the people who add them to their porridge. (I don’t understand athletes, that’s what I’m talking about.) Yolks should be the star of any egg dish, even chatterbox. To get the most creamy, flavorful scramble that cooks in minutes, you need to increase the yolk content.
Until I started this practice with eggs, my favorite way of scrambled eggs was for a very long time on very low heat . It gives the eggs a cheesy flavor, but it takes forever and I don’t look good when I’m hungry. Adding extra yolks increases the fat, flavor and moisture content, eliminating the need to add any dairy products, while still allowing you to cook very quickly without drying out. I tried the ratio of two whole eggs to one extra yolk and the ratio of two whole eggs to two extra yolks and the latter blew my huevo loving mind. They were creamy but fluffy and completely frozen without leaving the slightest bit of dryness. If you want to make them yourself (and I don’t know why you don’t), you will need:
- 2 whole eggs
- 2 egg yolks
- A pinch of salt
- 1 tablespoon butter
Combine eggs and yolks in a bowl with a pinch of salt and beat with a fork until smooth. Heat oil in a nonstick skillet over medium-high heat until it sizzles and pops. Add eggs and keep them in motion with long strokes of the rubber spatula to form a great fluffy curd. The moment the eggs lose their “wet” appearance (this should take less than a minute), scrape them on a plate and enjoy the butter toast.