Olive Oil Scrambled Eggs | Zucchi Recipes
Patience, vigilance, and good quality extra virgin olive oil are three key components to perfecting this simple, yet satisfying dish.
2
5
3
Easy

Ingredients

  • 2 tablespoons /

    Zucchi Organic extra virgin olive oil

  • 6 /

    fresh large brown eggs

  • to taste /

    salt and black pepper

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Instructions

Crack eggs into a medium-sized bowl. Add in one tablespoon of Zucchi Organic Extra Virgin Olive Oil.

In a non-stick pan, heat 1 tablespoon of extra virgin olive oil over medium-low heat.

Once the olive oil starts to shimmer (but is not smoking), pour in eggs.

Using a rubber spatula, push the eggs around the pan continuously. Add a pinch of salt and continue to mix around, cooking for 1-2 minute, just until the eggs set.

Eggs shouldn’t be runny, but rather shiny and soft.

Season with salt and freshly cracked black pepper.

CHEF'S TIPS

It's imperative that you cook the eggs low and slow. Remember: it they're done in the pan, they're overdone on the plate.

THE CHEF:

Zucchi