Jalapeño Onion Scrambled Eggs

1. 1
   prep · ~1 min

   Whisk the eggs.

   Crack 4 eggs into a medium bowl. Add a pinch of salt and a pinch of black pepper. Whisk vigorously until the whites and yolks are fully combined and the mixture is uniform in color, about 30 seconds.

   TIPWhisk until no streaks of white remain. Over-whisking isn't necessary, but a good blend ensures even cooking.
2. 2
   saute · ~3 min

   Sauté the onion and jalapeño.

   1.Melt the butter in a non-stick skillet over medium heat.

   2.Add the diced onion and cook until softened and translucent, about 2 minutes.

   3.Add the diced jalapeño and cook for 1 minute more, until fragrant and slightly softened.

   TIPDon't let the butter brown. If the pan gets too hot, lower the heat before adding the eggs.
3. 3
   simmer · ~2 min

   Scramble the eggs gently.

   1.Pour the whisked eggs into the skillet over the sautéed vegetables.

   2.Let the eggs sit undisturbed for 15 seconds until the edges begin to set.

   3.Using a silicone spatula, push the cooked eggs from the edges toward the center in slow, sweeping motions.

   4.Continue folding and pushing gently until the eggs are mostly set but still slightly glossy and creamy, about 1½ to 2 minutes total.

   TIPTake the pan off the heat when the eggs still look slightly wet. The residual heat will finish cooking them to a perfectly soft, creamy texture.
4. 4
   garnish

   Garnish and serve immediately.

   Transfer the scrambled eggs to plates while still hot. Sprinkle with fresh chopped cilantro and serve right away with toast or tortillas.

   TIPScrambled eggs wait for no one. Have your plates and toast ready before the eggs hit the pan.

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