Millions of people know how to make scrambled eggs, however, few execute the perfect scrambled eggs.
For me, the perfect scrambled eggs require:
- a 12″ cast iron skillet
- 5 large eggs of high quality (quantity changes how they cook)
- being cooked with bacon grease rather than butter
- being beaten with a fork until they become slightly aerated and more pale in color but perfectly uniform in consistency
- poured into the pre-heated skillet that has been in a 400F oven for 15 minutes or longer, over medium heat letting sit for a minute until the edges looked cook then stirring, repeat that process with shorter durations in between stirs as the eggs warm
- as the eggs come to just the right level of solid/liquid ratio, turn off the heat and let the residual heat of the cast iron pan cook the eggs to a finish
- at the end the eggs should be fluffy, no browning, and moist.
You didn’t come here for scrambled eggs, but there’s an alternate point. When people are casting vision to a group of people, they often say the organizational equivalent of “make scrambled eggs” and think it means the same thing to everyone. However, only a select few make amazing scrambled eggs, so if you’re casting a vision and want the execution to be top notch, it’s best that you check how much detail you provided in that vision, at the very least you should have described the outcome of fluffy, no brown, moist eggs.