Some friends took my husband and me out for dinner not long ago, to a Japanese restaurant where everyone sits around the grill and watches the chef entertain with cooking.
These chefs are wonders! They throw eggs, build train engines from onion rings, and juggle spatulas. And they can cook really fast.
I paid attention. I never plan to build a choo-choo from onion rings, or throw rice at people, but the SPEED! After tasting the food, I knew I had discovered one more way to make a breakfast I could eat.
And to make it fast.
Stir Fried Eggs
1/2 T. butter
You can tell from the ingredients, this will be fast, can’t you?
Put butter in pan and turn on high.
Have spatula ready. You need one with a flat front edge.
Once butter is all melted, break two eggs into pan, still on high heat.
Quickly pick up your flat-edged spatula or spoon and begin chopping eggs very quickly, in all directions. Scoop or scrape particles together and chop more, until all is chopped, about pea-sized or even rice-sized, and quite done.
If pan seem too hot, control temperature by lifting or tilting pan, not by regulating the temperature of the burner. You need it hot. Prevent burning by quick and thorough stir-chopping.
Serve hot, with salt, pepper, soy sauce (opt.) and juice and/or coffee. Get good at this method and try it mixed with mayonnaise and fresh onion, for an egg salad sandwich. Mmm!