Juicy butter scrambled eggs 'Professional Class'

Ingredients for 2 servings:

• 4 large eggs, only free-range, very fresh (pay attention to the feed, flavoring the eggs is important)
• 1 tsp, heaped butter, 15 – 20 g
• Chives, 1 stalk
• 1 pinch(s) of fleur de sel, ground shortly before
• a little pepper, black pepper, freshly ground, half a turn
• 1 dash of extra virgin olive oil to rub the pan

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Shine and juiciness, super-precise process

Temperature, technique for mixing ingredients, and process are particularly important here! Prepare: 2 cereal bowls, one of which should be slightly preheated for the scrambled eggs. 1 small bowl for the melted butter. Preheat the pan to a very high temperature – time it precisely until the start. While it’s heating, add a 5-mark-sized dollop of olive oil to the pan and immediately rub it generously with a paper towel all the way to the top – the oil should glisten brightly everywhere. Continue heating until it’s really, really hot. Preparing the eggs: Very simple, but with a trick! We want a buttery aroma like in the best restaurants, right? Butter does tend to burn quickly – but we still want the real flavor. At the same time, the consistency should be moist, and the yolk should retain a hint of liquid shine alongside the liquid from the butter, right? To do this, crack the four eggs into a cereal bowl, add a pinch of fleur de sel (finely ground), a tiny bit of freshly chopped chives (only about one stalk in fine rolls, no more than two stalks), and perhaps half a grind of black pepper. Meanwhile, melt the knob of butter in a small bowl in the microwave at 150 watts. Watch this while melting, only gently. Now comes the fun part: Whisk vigorously and add the melted butter to the eggs, so that the scrambled eggs combine with the butter before they are added to the pan. This way, the butter only comes into brief contact with the very hot pan, allowing its full flavor to develop, but not burning! The technique for setting in the pan – every second counts: Pour in an amount of eggs that’s not too large for the pan, near the handle – you’ll hear a sizzling sound, and some of it will immediately solidify from the bottom. Lift the pan slightly with your hand by the handle and tilt it so that the remaining liquid pours down the slope over the other hot pan base. At the same time, using a wooden spatula in the other hand, immediately pull the slightly loose, solidified mixture in curly folds up the slope to the edge of the pan. The mixture that continues to flow downwards will solidify again just as quickly. Immediately pull this back up the slope in curly folds with the spatula. This step only takes about 5 seconds if the pan is hot enough! If the solidified, curly mixture is already good and not too moist, pour it straight into the preheated cereal bowl. If anything is still too runny, turn it over again within a single second and it will come out of the pan with a shiny surface! Take it out quickly, pour it out or quickly pry it out with the spatula! The trick: the egg is so hot that it will continue to cook a little in the bowl. With a larger pan, you can do this with the entire egg, with a smaller one only with part of it. The process must then be repeated with the remaining egg until you have a moist, buttery scrambled egg in the finished bowl – this must be served immediately. Another trick: If you like, you can pour the finished JetSet Premium Scrambled Eggs back into the now empty cereal bowl containing the raw egg mixture – the yolk there adds extra juiciness, but is also sufficiently heated by the scrambled egg. In conclusion: everything has to happen super quickly. As a result, the consistency becomes (in a positive way) slightly lumpy and several layers are slightly cohesive. The surface of the egg becomes very moist as a result – but is still safely “cooked.” The juiciness and shine result from the bound butter in the egg and small remnants of the not-quite-set yolk on the surface. For comparison: This is exactly how a so-called soft-as-wax egg yolk is often desired when boiling eggs, which is also not completely set as a trick. The high pan temperature and the ‘maturing’ of the mixture in the bowl successfully prevent the scrambled eggs from becoming too hard, dry, or crumbly. An incredible amount of precision for such a simple piece of nature—a high-quality basic element optimized to the max!