Scrambled Scallion Eggs

For the longest time, I was really terrible at making scrambled eggs. I’d watch my mom and sister in law make eggs and theirs would come out perfectly fluffy and plump; mine would look scratchy and dry. They'd always use a large skillet so when I returned home, whenever I tried making eggs, I too would use a large skillet - but I was only cooking for Mr. Mari and me. Turns out, the pan was the key flaw in my process. 

What the hot pan does is trap steam in the eggs - soufflé-ing them. If you use too large a pan, there’s too much surface area for the eggs to cover thus not enough steam/heat gets trapped. Once I switched to a smaller pan, there was enough egg volume that they'd soufflé (My mom and SIL were always making eggs for more than two persons - thus the larger pan). Adding cheese to eggs is an advanced technique that I haven’t mastered yet. Sprinkling on some shredded cheese when the eggs are close to being done then putting a lid on it to melt may be the preferred technique but that will require additional research. My mom does have an egg-only frying pan but I don’t have room for that kind of dedication in my kitchen.

SCRAMBLED SCALLION EGGS
Serves 2 

4-5 large eggs
1-teaspoon water
1 scallion, thinly sliced
Safflower oil
Salt and fresh ground black pepper

In a medium bowl, scramble your eggs with a fork until they look uniform in color. Add the water and stir to combine. Stir in the scallion and set aside. 

Heat a 7- to 8-inch frying pan over medium-high heat (if your pan isn’t well seasoned, use a non-stick pan). Add a small pour of oil to coat the pan. Be sure to coat the walls too. Heat the oil until it shimmers and the oil starts forming thin ribbons on the walls. Pour the egg mixture in all at once. Using a silicone spatula, start pulling the eggs from the walls to the center of the pan. Continue pulling and occasionally flipping the eggs over. Once they stop looking really wet, your eggs are done. Sprinkle with salt and pepper to taste. Enjoy!