Scrambled Eggs
Ingredients: eggs, kosher salt, vegetable oil · 20 min cook time · 150kcal · ~₩1,700
Ingredients
4개 eggs, 0.25작은술 kosher salt, 0.5작은술 vegetable oil
Instructions
1. Weigh out 4 eggs (approximately 200g) and divide them into two identical batches in clear glasses.
2. Add 1/4 teaspoon of kosher salt to one batch of eggs and beat it in well. Let this salted batch rest for 15 minutes.
3. Heat a non-stick pan to 300°F (150°C). Add 1/2 teaspoon of vegetable oil.
4. Pour the pre-salted eggs into the hot pan and cook for 28 seconds, stirring constantly until set.
5. Transfer the cooked pre-salted eggs to a fine mesh strainer set over a pan and let them drain for 1 minute to observe moisture content.
6. Reheat the non-stick pan to 300°F (150°C) and add another 1/2 teaspoon of vegetable oil.
7. Pour the unsalted eggs into the hot pan. Immediately add 1/4 teaspoon of kosher salt and cook for 28 seconds, stirring constantly until set.
8. Transfer the cooked eggs (salted during cooking) to a fine mesh strainer and let them drain for 1 minute to observe moisture content.
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