Time7 minutes
Makes1–2
HeatLow to medium-low
Method
- 1
Beat the eggs with salt until the white and yolk are combined.
- 2
Warm the fat in a non-stick or well-seasoned pan over low to medium-low heat.
- 3
Add the eggs and sweep slowly across the base with a spatula.
- 4
Remove while still slightly glossier than desired; residual heat finishes them.
What to look for
Use the cues, not only the clock.
The eggs should thicken gradually without sizzling hard.
Finished curds hold together but still look moist.
If it goes wrong
Dry or rubbery: use less heat and stop sooner.
Watery: cook wet vegetables separately before adding them.