In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavor, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles. For the most custardy, creamy, flavorful scramble—that comes together in mere minutes—you need to increase your yolk content.
Until I started implementing this eggstra practice, my favorite way to scramble eggs was over extremely low heat for a very long time. It gives the eggs a cheesy quality without cheese, but it takes forever, and I don’t look pretty when I’m hangry. Adding extra yolks increases fat, flavor, and moisture, negating the need for any added dairy, while letting you cook them super quickly without drying them out. I tried a ratio of two whole eggs to one extra yolk and a ratio of two whole eggs to two extra yolks, and the latter blew my huevo-loving mind. They were creamy yet fluffy, and fully set without being even the slightest bit dry. If you wish to make them yourself (and I don’t know why you wouldn’t), you will need:
2 whole eggs
2 egg yolks
A pinch of salt
1 tablespoon of butter
Combine the eggs and yolks to a bowl with the pinch of salt, and whisk with a fork to create a homogenous mixture. Heat the butter in a nonstick pan over medium heat until it starts to sizzle and pop. Add the eggs, and keep them moving with long sweeps of a rubber spatula to form glorious, fluffy curds. The moment the eggs lose their “wet” appearance (this should take less than a minute), scrape them on a plate and enjoy with buttery toast.