Fluffy scrambled eggs with fresh lemon zest and garlic. Delicious on their own with toast or buns, and also a great building block for other meals.
Ingredients
- 3 large eggs
- Pink Himalayan salt (about 3 turns of a salt grinder)
- Finely grated zest of 1 lemon (yellow zest only, no white pith)
- ¼ teaspoon garlic powder
- Butter, for the pan
A Note About the Pan
A non-stick pan works best for these eggs. You can use stainless steel, but be prepared to scrub it afterward—a thin layer of egg tends to stick to the bottom. It works, but the eggs won’t turn out quite as neatly.
Serves 1
Method
- Crack the eggs into a bowl, but don’t whisk them yet. Add three turns of the salt grinder and let the eggs sit for 10 minutes.
- Add the lemon zest and garlic powder. Whisk well.
- Melt butter in a non-stick pan over low-medium heat (below medium). Do not allow the butter to burn.
- Pour the egg mixture into the pan.
- As soon as the eggs begin to firm around the edges, gently swoosh them around the pan with a spatula.
- Continue gently moving the eggs until they form large, glossy curds that still look slightly wet.
- Remove them from the pan before they look completely cooked. The eggs will continue to cook from residual heat after they’re turned onto the plate or bread.
Don’t whisk yet!
Don’t burn the butter!
Swoosh gently!
Do not overcook!
How I Like Them
I like these with a soft, fairly neutral bun that lets the lemon and garlic stand out—a Portuguese bun or pretzel bun, or tucked inside a few Hawaiian buns.
Build on This Recipe
These eggs are delicious on their own, but they can also become part of another meal. I use them in my Lemon Beef Noodles, where the lemon-garlic flavour in the eggs adds another layer of flavour to the finished dish.
Why This Works
One thing I’ve learned from experimenting in the kitchen is that a dish can become much more tasty when the individual ingredients bring their own impactful flavours. Too often plain scrambled eggs are used in a meal, leaving the other ingredients or sauce to provide most of the flavour.
Here, the eggs already have their own lemon and garlic flavour, so when they’re added to another recipe, they contribute to the finished dish heightening the flavourful experience.