tahini cilantro soft scrambled eggs
I am that person that can never make up their damn mind when it comes to how I like my eggs. I feel like Julia Robert’s character from Runaway Bride (if you don’t get that reference or haven’t seen that movie, go watch it now. Well, make these eggs first and then go watch it.) I go through phases where I love my eggs poached. Other times I love them fried up in ghee with very crispy edges. Lately though, I have been on a kick for soft scrambled fluffy eggs. While quarantined, I have been getting extra creative in the kitchen and experimenting with new recipes and flavor combos and one morning I decided to add two unlikely ingredients to my eggs - tahini and cilantro, and I am so glad I did.
There are a couple of key factors that go into making the perfect soft scrambled eggs. First, you have to have a good non-stick skillet. Equally as important is making sure you don’t skimp on the healthy fat you add to that skillet. Personally, I prefer ghee or butter. The heat is another important part of the equation - you want to melt the ghee, butter or whatever healthy fat you are using at a medium-to-high heat, but then right before you add your whisked eggs you want to lower the heat. Once the eggs are added into the pan at a low-to-medium heat, you will want to use a plastic/rubber spatula to slowly starting pushing and folding the eggs towards the center of the pan. Once you’ve done that, let the eggs sit there for a couple more minutes on low-to-medium heat to finish cooking through. And then, give these two extra ingredients a go.
Ingredients:
Eggs
Tahini
Cilantro
Ghee
Salt
Pepper