Fluffy Olive Oil Scrambled Eggs

by Chris Kimball 6:55 AM, September 19, 2017

Aired September 20, 2017

Serves 4 servings

2 tablespoons extra virgin olive oil
8 large eggs
Kosher salt and ground black pepper


In a 12-inch nonstick or seasoned carbon-steel skillet over medium, heat the oil until just starting to smoke, about 3 minutes. While the oil heats, in a bowl, whisk the egg and 3/4 teaspoon salt with a fork until blended and foamy. Pour the eggs into the center of the pan.

Using a rubber spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, 60-90 seconds. The curds should be shiny, wet and soft, but not translucent or runny. Immediately transfer to warmed plates. Season with salt and pepper.


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