Kelly said: “They need a lot of whisking. We want a lot of air in these eggs to make them fluffy. Then we’re going to do a nice salt and pepper all over to keep it simple”.
Next, bring a non-stick pan to a medium-high heat. Let the pan heat up before placing the egg mixture.
In order to make sure the pan is hot enough try the water test, in which you splash a small amount of water on the pan. Kelly said: “If it sizzles, it’s good to go.”
Add some butter to the pan and move the pan around to spread it all over. Since it is a non-stick pan, you will not need a lot of butter.
Once the butter has melted, add your eggs. As soon as they eggs are added you should start “vigorously” stirring them according to Kelly.
She said: “Stir them around for a nice scramble, this takes about 20 seconds ‘cause we’re doing fast-scrambled eggs here so it’s super fast.”
The eggs should begin to solidify within seconds, but take them out of the pan and onto a plate about a second before they are fully cooked.
Kelly explained: “You’re gonna want to pull them a second before they are done when they have a little bit of runniness to them. This is because they’re gonna cook a little bit more [once out of the heat].”
Season your scrambled eggs well and serve or toast or part of a larger breakfast, and your scrambled eggs are ready to serve.
Kelly said: “Add some chili flakes, whatever you want on top, and you will have perfect soft scrambled eggs in 20 seconds.”
