Quick Scrambled Eggs
chicago-food-blog-genius-eggs-8.jpg

chicago food blog genius eggs 1

Breakfast in the morning. Breakfast in the evening. Breakfast at suppertime. When breakfast is on your plate, you can eat breakfast anytime!

chicago food blog genius eggs 3

chicago food blog genius eggs 2

chicago food blog genius eggs 4

chicago food blog genius eggs 5

chicago food blog genius eggs 8

Thank you for bearing with my while I try to pay tribute to the classic jingle for Bagel Bites, it was my childhood and I sing it every chance that I get. Okay, back to breakfast. Breakfast is the name of the game today!

Breakfast, or brunch for that matter, has become such a huge phenomenon lately. What are you doing this weekend? Oh, let's go get brunch and drink bottomless mimosas! The idea of going out to brunch with your friends has become as basic as wearing scarves and taking selfies with your pumpkin spice latte. But does that stop me from going out for brunch with my besties? You bet your bottom-dollar it doesn't! I love me some mimosas.

When all is said and done, I don't have the time, nor money, to go out to breakfast every weekend. I barely have time to make myself breakfast during the week before running off to work. So what do I do? Pour myself a bowl of Honey-Nut Cheerios? Sure. That would work, but where is the fun in that? Some days I will try getting up a few minutes early in an effort to make bacon and eggs. But more often than not the process takes longer than I had planned and I end up being late to work. Bad news bears. I can't be late to work just because I am trying to eat breakfast.

A few weeks ago I was browsing one of my favorite websites, Food52, a fell upon a recipe for 15-second scrambled eggs. SHUT THE FRONT DOOR! I yelled at my iPhone. I did not believe that it would be possible to actually make breakfast in 15-seconds. That seemed impossible. So, with curiosity getting the best of me, I jumped out of bed and began prepping to make 15-second scrambled eggs. And by prepping I mean it really took me an hour to make the eggs because I had to photograph the process in case it really worked and I wanted to share with you all on Smak.

Guess what. It worked! And they were delicious. It is fair to say that Food52 has changed my world and breakfast game forever. Thank you!

Tommy.


 

| Quick Scrambled Eggs | recipe from food52

Ingredients:

3 large eggs 1 1/2 tablespoons whole milk (1/2 tablespoon for each egg) 1 3/4 teaspoons potato starch or cornstarch (1/2 + 1/8 teaspoon for each egg) Salt to season 3 tablespoons unsalted butter (1 tablespoon for each egg)

Instructions:

  1. First, crack 3 eggs into a medium bowl.
  2. Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
  3. Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  4. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
  5. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…
  6. Then remove the skillet from the heat (yes, remove!), and start stirring the eggs, making 1 full circle per second… 1, 2, 3…. 4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)... For about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once). This is when you transfer them onto a plate. Do not wait until they look fully cooked!