It depends in particular on temperatures, the technique of mixing the ingredients and the process!
Prepare: 2 cereal bowls, slightly preheat one of them for the finished scrambled eggs. 1 small bowl for the butter to be melted.
Preheat the pan very strongly - time it exactly until the start. When heating the pan, put a 5-mark-sized dollop of olive oil on it, rub this generously with kitchen paper right up to the top edge - the oil must be shiny everywhere. Keep heating, really, really hot.
Preparing the eggs: very easy, but with a trick! We want a buttery flavor here like in the best restaurants, right? However, butter has the property of burning quickly - but still needs the real aroma. At the same time, the consistency should be juicy and the egg yolk should also retain a touch of liquid gloss in addition to the liquid of the butter, right?
To do this, put the 4 eggs in a cereal bowl, add a pinch of fleur de sel (briefly finely ground), a small touch of freshly cut chives (only about 1 stalk in fine rolls, maximum 2 stalks) and possibly half a spice mill of black pepper.
At the same time, melt the piece of butter in a small bowl in the microwave at 150 watts, watch it, just melt it lightly.
Here it comes: We add the melted butter to the eggs while beating them vigorously so that the scrambled eggs combine with the butter before the pan. The butter only comes into contact with the very hot pan for a short time, its full aroma can develop, but it does not burn!
The technique of freezing in the pan - it depends on the second:
Pour in an amount of the eggs not too large for the pan near the handle - it hisses, part of it immediately solidifies from below. Lift the pan with your hand on the handle and tilt it so that the remaining liquid pours down along the slope over the further hot pan bottom, at the same time with a wooden spatula in the other hand the easily detached, solidified mass in frizzy folds immediately Pull the bevel up to the edge of the pan. The mass, which continues to flow downwards, solidifies again just as quickly. Immediately pull these up the slope again in frizzy folds with the spatula. This section only takes about 5 seconds if the pan is hot enough!
If the solidified, frizzy mass is already good and not too juicy - put it straight away in the preheated cereal bowl. What is still too liquid, just turned over again within a single second and out of the pan with a shiny surface! Quickly out, pour out or lever out quickly with the spatula! The trick: the egg is so hot that it will still cook a little in the bowl.
With a larger pan you can do this with the entire egg, with a smaller pan only with part, the process must then be repeated with the rest of the egg until you can present a juicy scrambled egg in the finished bowl - this must be done immediately on the table.
Another trick: If you like, you can pour the finished JetSet top-quality scrambled eggs back into the now empty muesli bowl of the raw egg mixture - the egg yolk there gives extra juiciness, but is sufficiently heated by the scrambled eggs.
Conclusion: everything has to be done very quickly. The consistency is subsequently (positively meant) slightly lobed and in several layers, slightly coherent. This makes the surface of the egg very juicy - but it is still safe to `cook through`.
The juiciness and shine result from the bonded butter in the egg and small remnants of the egg yolk, which has not completely solidified on the surface. For comparison: Exactly how a so-called waxy egg yolk is often desired when boiling eggs, which is also not quite firm as a trick. The high pan temperature and the `after-ripening` of the mixture in the bowl successfully prevent the scrambled eggs from becoming too firm, dry or crumbly.
An unbelievable amount of precision for such a simple piece of nature - a high-quality basic element optimized to the point of no-longer-possible!
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