Anthony Bourdain's Secret Scrambled Eggs

1. Heat up the pan with butter so that the eggs don't stick. The pan shouldn't be too hot, or else you risk over cooking the egg. 2. Crack the egg inside a little cup or a container to make sure there are no egg shells in the mix. 3. Beat the egg with a fork, but be careful to not over beat it. "You do wanna, sort of, have a ripple of white and yellow throughout. You just don't wanna make it complete, sort of, homogeneous yellow," Bourdain says in a video with Tech Insider. You also want to make sure to beat the egg right before putting it in the pan. That way your egg stays fresh, and it doesn't sit. This step is always tricky for me because I'm guilty of beating the egg until it's all yellow. But now I know that with one egg, you just have to beat it 2-3 times at most. 4. Add salt and pepper to your liking, but only salt and pepper. One of Bourdain's trick is to NOT add water, cream, milk, or whatever else other people may add. 5. Put eggs in the hot pan with plenty of hot, foaming butter. 6. Wait until the egg bubbles up in the pan and then push the eggs around in a repetitive figure eight pattern to fold your eggs over each other. 7. Then, serve on a plate and enjoy. Bourdain explains the final product should be "something fluffy, airy, rippled with a nice textural note when you taste the egg". I didn't have any toast, so I improvised and added a toasted tortilla for a little crunch. This is the easiest, best scrambled eggs recipe I've ever tried. Remember, making the best scrambled eggs takes practice. Even Anthony Bourdain said it took him some time before he just got good at it. "Very, very simple dish, but like a lot of really good simple things, more often than not, people find a way to overcomplicate them and screw them up." Couldn't have said it better myself.