The Best Scrambled Eggs

It's no secret that eggs are one of nature's most nutrient-dense superfoods, and we should be eating as many of them as we can. (Read about all their superpowers here). Whether they're boiled, fried, poached, scrambled, or deviled, they are packed to the gills with only the best stuff that your body craves. That being said, they can get a little dull if you eat them a lot like we do, so here are a couple tips to make your next same-ol' scrambled egg breakfast (or dinner!) a little more luxe. After you crack them into a bowl, add some salt and pepper, (tossing in some finely chopped mixed herbs can be great too- parsely and basil make a great addition) and then follow these steps to the creamiest eggs ever (people will ask you what you did to these to make them so amazing!):

1.  WHISK LIKE CRAZY! Use a whisk if you've got one, instead of a fork or your other scrambler of choice, or a real old fashioned egg beater is even better.  You want to get as much air into the mix as possible.  Don't beat them for too long, but be sure to get them nice and frothy with a pretty quick but really powerful whisk. (Use those muscles!)

2.  MELT GRASSFED BUTTER, ghee, or your fat of choice in a small pan over medium-high heat, and when it's melted, turn the flame down to the lowest possible setting it can go to before it goes out. Pour in your eggs.

3.  COOK 'EM LOW AND SLOWThis is the secret to the creamy texture! It might take more effort or attention than you're used to with easy eggs, but I promise it's worth it if you don't rush this part! While they are sitting over the lowest possible flame your stovetop can make (or just barely above it), stay near them and be sure to mix them around frequently so that the bottom layer doesn't form a film or cook too fast. Turn them over and move them around every couple minutes, without poking at them too much. You want them all to cook evenly and slowly but you also don't want to jab at them and mess with thier texture too much. Depending on the amount of eggs and the size of the pan, this can take anywhere from 10 to 20 minutes. (For four eggs in a small 6" pan it usually takes at least 10 minutes- be patient!).

4. DON'T OVERCOOK THEM!  As soon as the runny pools morph into more solid chunks, they're done. Kill the heat and let them sit in the pan for a couple more minutes as you mix them a bit and they continue to slowly cook. Overcooking will ruin all your hard work and exercises in patience, so be sure to pull them as soon as they are all slightly sticking together (probably a bit earlier than you're used to pulling them off) and way before they become rubbery. 

Top with an extra pinch of kosher salt and cracked pepper and serve however you like! (You might not even need the hot sauce on these since they've got so much flavor).