Showcase the flavor of homegrown eggs with this recipe, which requires only the barest minimum of ingredients, nonstick cookware, and a bit of patience.
½ Tbs. good olive oil
2 fresh eggs
generous pinch of salt
1. Pour olive oil into a nonstick pan set on medium-low heat. Without waiting for the oil to warm up, crack both eggs into the oil. Using a hard, high-heat silicone spatula, begin to stir the mixture, breaking the yolks and incorporating the oil as you go.
2. When the color is uniform, sprinkle in a generous pinch of salt and continue to stir. Scrape the spatula along the sides and bottom of the pan to prevent the eggs from solidifying.
3. At first it may seem as if nothing is happening, but gradually curds will appear and the eggs will begin to cling to the side of the pan. Continue stirring and scraping as the eggs slowly tighten into soft mounds.
4. Turn off the heat when the eggs are still glistening; they will continue to cook in the pan
5. The entire process should take a little less than five minutes, which is longer than workaday scrambled eggs, but well worth the extra time and attention, especially if your hens have gone to the trouble of making eggs just for you. *Note: Do not use a rubber spatula that is not intended for high heat, as it will melt and/or leach chemicals into your food.