Recipe courtesy of Alton Brown

A Scary Good Scramble: Reloaded

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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 1 large or 2 small servings
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Special equipment:
Measuring spoons, Chef's Knife, 10-inch carbon steel pan, parchment paper, medium mixing bowl, whisk, serving plate, rubber spatula
  1. Park a 10-inch carbon steel pan in the middle of the oven and crank the heat to 350 degrees F. When the oven says it's arrived at that thermal destination, leave the pan in there for another 30 minutes.
  2. While the oven and the pan heat, measure the butter out onto a 2- by 2-inch square of parchment paper. The butter needs to be soft but not melted.
  3. When the oven and the pan are good and hot, whisk the mayonnaise, water, harissa or herbs (if using), and salt together in a medium bowl until smooth. Then whisk in the eggs one at a time until a light, homogenized mixture forms.
  4. Things are going to happen quickly so have plate(s) standing by to receive the goodness.
  5. Remove the pan from the oven and place over medium heat. Add the butter to the pan and swirl to coat. Pour in the egg mixture and count to 10. Stir just twice with a rubber spatula and count to 10 again. Stir two more times and count to 5. Stir three final times, making sure any liquid egg makes it to the surface of the pan, and count to 5. Then immediately transfer the finished eggs to the plates or plater. If not using harissa, top with black pepper.
  6. Remember, if they look completely cooked in the pan, they'll be overcooked on the plate. #truestory.

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