April 3, 2020
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Do I have any other egg tips girl? Buck in. And Action Hey I’m Megan, and I’m in the Thrive Market Test Kitchen, and today I’m going to show you how to make one of my favorite breakfast dishes. Soft scrambled eggs. They are creamy, and light and fluffy, and not rubbery, and they are the best eggs, and they are so easy to make. I’m going to show you how simple it is. Before I get started, please like – comment – subscribe. Tell me your favorite egg dishes. And once you subscribe. It’ll alert you when there’s a new Prep School video, then you get to look at this face. You lucky, lucky people. I’m sorry. Alright, let’s start on my soft scrambled eggs. It’s very few ingredients. It’s ghee, which is clarified butter. Eggs, and then salt. So you want to make sure the eggs you use are really good eggs. My personal favorite are these Vital Farms pastuer raised eggs. The yolks are like bright orange. It’s crazy. And I like to think that the chickens are happy. So I need 5 eggs. You want to make sure you don’t get any shell in your eggs. I like to crack it on the side, and then crack it over the bowl. And if you do happen to get a little piece in, and you’re fishing around. Use the shell itself and the piece of the shell in the bowl is drawn to the little egg cup shell. Does that make sense? It’s easier to fish out than if you use your finger or fork. My tips about eggs! Another important part – You want to obviously make sure your eggs are really good, but the whisking. I use a fork, you can use a small whisk. But you really, really want to whisk up these eggs. You know when sometimes you get like a scramble or a soft scramble, and you see little white bits, and you see little yellow bits – it’s because you didn’t properly whisk it. Really get in there. Use that wrist. And whisk for maybe longer than you would think. I don’t want you to cut any of this, I just want 3 minutes of me scrambling eggs. Okay, great. I also used to add milk and cream when I used to make scrambled eggs growing up. I found it’s not necessary. You don’t need to do it. It’s more in the technique of cooking it low and slow with the ghee, and they are legit the creamiest eggs and there is no cream in them. Just two more minutes of this – no I’m just kidding, I think this looks ready. Okay I’m going to take this to the stove, and I’m going to show you how to cook it up. Hey! Good to see you. Thanks for coming over to the stove with me. What you’ll need is a non-stick skillet. And I’m making this for two, if you’re wondering… I don’t eat 5 eggs every morning. I could. Maybe I could. And bring it up to heat over between medium and low. I always just put mine on low, and I whisk my eggs. I keep my eye on it, and I adjust. This is a heat adjust – not too hot. Slow. Let this heat up for a little bit. I’m using Thrive Market’s unsalted ghee; about a tablespoon or so. My ghee has melted. So I’m going to add in my eggs. And you’ll know that it’s ready to push the eggs in, when the side it turns a lighter yellow. You just want to carefully fold it in, and push it in, and go in, and go in like this. This whole process will take 3 to 4 minutes. Low and slow. The low and slow process is how you ensure your eggs are light and fluffy and not rubbery. I don’t want any color on them; I don’t want any browning. When they look like they are almost done – When you’re like ooh 5 more seconds, 10 more seconds. I turn off the heat and I let the residual heat from the pan finish the cooking. Yep, yep – those are done. Okay. Alright let’s plate it up. My eggs are ready, I’m gonna chop up some “chee-vez”. I know they are called “Chives,” but this guy I know. I may have married him, I don’t know – I’m still waiting to see if that’s legal. I sent him to the grocery store. I asked for chives. And he calls me and is like “I don’t know where this is, where do I find this?” Then I hear him be like “Excuse me ma’am, where can I find the “chee-vez?” and I’m like “ohhhh boy.” “They’re called chives baby, they are called chives.” So forever I call them “Chee-vez.” Alright I’m going to finely mince my chives. This is optional. I’m going to plate this all up at one time, because I think it’s pretty. Maybe I’m going to start eating 5 eggs in the morning. Carefully bring it out. I’m going to sprinkle this with chives. And them I’m also using flaked sea salt, and freshly cracked black pepper. If you don’t have flaked sea salt, you can use pink himalayan, you could use kosher salt. I just like the big crystals from the flaked sea salt when I bite into it. I’m like *chew noise* mmm. Alright, and that’s how easy it is to make my soft scrambled eggs. Now that I’m looking at this portion, I’m not mad that it’s 5 eggs. Like I don’t think that, that looks like too much. mmmmmm They’re so creamy. They are SO creamy. They are light, and they are fluffy. They are just really good, man. I want you to make these. Please let me know if you do. Comment, like, subscribe. You can find all the ingredients I used today at thrivemarket.com/prepschool Happy Cooking! This isn’t live, guys. Ya know? We’re taking the veil – lifting it from cooking videos. mee ma mee moomee ma

Randall Smitham