Fluffy Olive Oil Scrambled Eggs

by Chris Kimball 3:00 AM, June 12, 2018

Aired June 12, 2018

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.


Bacon and Eggs

Bobby Flay's Scrambled Eggs Chilaquiles

Lindsey Vonn's Go-To Scramble