Garlic scrambled eggs (revuelto al ajillo)
Spanish cuisine · Spain on a Fork · ♥ 2.8K likes · 61K views · 7 min video
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole large eggs
Crack six large eggs into a large bowl and whisk vigorously one to two minutes until light pale yellow.
- 60 ml cold water
- 2 tbsp chopped fresh parsley
- sea salt
- freshly cracked black pepper
Add a quarter cup (60 ml) cold water, two tablespoons chopped fresh parsley, sea salt and black pepper; whisk vigorously another one to two minutes to build air bubbles.
- 4 cloves large cloves of garlic
Peel four large garlic cloves and slice thinly.
Heat a large nonstick fry pan over low to low-medium heat, no higher, or the eggs brown and turn rubbery.
- 30 ml extra virgin olive oil
Add two tablespoons (30 ml) extra virgin olive oil and immediately the sliced garlic, before the oil is hot, stirring continuously three to four minutes until lightly sizzling and fragrant, not browned.
Pour in the egg mixture and leave 30 seconds to one minute so the bottom sets slightly.
Scrambling low and slow
Push the egg from the edges to the center and tilt the pan so runny egg fills the gaps, until virtually no runny egg is left.
Turn off the heat and keep mixing about 30 seconds until just cooked through; transfer to a serving dish.