Megan Mitchell knows the secret to fluffy scrambled eggs. In this episode of Prep School, she’s showing how to cook them low and slow, which makes them extra light and custardy. If the thought of cooking anything slow in the morning makes you nervous about getting out the door in time, we’re only talking about 15 minutes—well worth it, in our opinion.
Yield: 2 servings
Active time: 15 minutes
Crack eggs into a small bowl and whisk vigorously until frothy and bubbly. Warm a 6-inch nonstick skillet over low heat. Add in the ghee and cook until melted. Swirl ghee in pan, then pour in eggs.
Let eggs sit 20 to 30 seconds, then use a silicone spatula to push eggs towards the middle of the pan. Do this every 30 seconds, letting large, fluffy curds form. Once curds form, gently fold them over so the wet top portion touches the pan and finishes cooking. The entire process should take about 3 to 5 minutes.
Remove from heat when eggs still look slightly wet; they’ll continue to cook in the pan. To serve, sprinkle with chives, salt, and pepper, and serve with crusty bread (if using).
Recipe by Megan Mitchell
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