These cooking instructions may seem very precise and intimidating, but they make all the difference for the success of the recipe. The residual heat of the pot is enough to finish off cooking the eggs when you mix them with the spatula. The scramble mixture should be smooth and light but should still hold its shape on the plate. If the egg mixture is very liquid in the pot, continue cooking for a few seconds. If it appears that water is seeping out of the eggs, this is a sign that they are overcooked.
This recipe can easily be halved or doubled. Either way, the cooking technique stays the same. Keep on eye on the coagulation of the eggs. You’ll quickly master this recipe and want to redo it, varying the toppings each time: cherry tomato salad, sautéed mushrooms, bacon, Nordic shrimp, etc.
