🥚🐓🐣Claire's Crazy bakes and Kitchen Hacks Chapter 54: PERFECT Scrambled Eggs on Toast🥚🐓🐣

It should be the easiest thing in the world to make, but making the perfect scrambled eggs on toast is an art: And I'm absolutely full of crap about it 😜

For me, I was lucky enough to be trained by a chef during my hospitality days, so today, I'm going to share my tips and secrets with you.

The first hurdle is finding the right setting on your toaster: which is flipping impossible when your teenagers keep messing with it. That being said, if I make sure to check the toaster and make sure it's set to exactly the right timing for perfect toast. Not under-toasted so it becomes soggy or seems like it was just left in the sun to get a tan, and not over-toasted so it's hard to chew or has any burnt bits. It's that perfect golden brown that slowly but completely melts the butter.

The next step is the most important part of this simple dish: scrambling the eggs.

Do NOT add anything to your eggs. No butter, no cream. Nothing.

I use three large free-range eggs. I gently mix them (I don't viciously beat them) in a bowl, just to combine the whites and the yolks, but not completely as it actually adds lovely layers of texture and flavor if it's slightly under-mixed. The idea is to leave the eggs alone as much as possible.

I have a tiny non-stick pan that is perfect for this. I also only use a wooden spoon for the cooking process.

Set the plate to medium-high and be ready to stand over the pan because this process is actually very quick. I use coconut oil, but pure butter or a high-fat content margarine is also ok. Only one teaspoon is necessary. I suppose olive oil would also work.

Once the above has melted or has heated sufficiently, you can add your eggs.

Try to resist the urge to stir them constantly. It's not necessary and will compromise your perfect eggs. As you watch, you will see the bottom layer beginning to form an omelet, while the rest of the eggs on top are still raw and runny. Now is the time to gently stir the mixture so that the omelet breaks apart and the rest of the eggs get a chance to cook. You may require one or two more stirs but that's it.

Remember that the eggs will continue to cook in the pan so turn off the heat before they are "ready." To avoid chewy and dry eggs, put them on your plate while they are still ever so slightly underdone.

Season as you please <3 You're welcome!

@zakludick got them done perfectly on his first try! This was the 1st meal I could tolerate when I was ill recently. I am so lucky to have you babe <3