Photo by Jason Fulford
This is a technique that achieves the best of both over easy and scrambled eggs. You scramble the whites in the pan, leaving the yolks whole. Then you break the yolks at the last minute, folding them into the whites. For so long, I had this idea of what a scrambled egg was, and it wasn’t exciting. The technique changed me. It was so easy, and it had such a better texture than the small-curd scramble method. It was a joy.
To emphasize:
Be careful not to overcook the eggs. Err on the side of runny rather than dry.
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