Steve Stevens' Gourmet Breakfast Scrambled Eggs

STEVE STEVENS' GOURMET BREAKFAST SCRAMBLED EGGS

When I moved to Brunswick, Georgia, to begin to serve as the pastor of the Altama Presbyterian Church, I was told the church did not have a custodian.  Instead, the church members cleaned up after themselves and once a month had a workday.  I interpreted that to mean that I would be doing a lot of sweeping and mopping.  Nope, I never swept or mopped.  Or at least I rarely did.  The monthly workdays came out to work and we had the best fun.  We always started with a “Gourmet Breakfast” prepared by Steve Stevens, one of the elders in the congregation.  I asked him one time how he prepared his eggs to perfection.  “Start with a four-prong fork,” he said, and I knew he was going to be very specific!

1. Start with preheating the skillet.  This will close the tiny faults in the skillet and will prevent sticking.
2. Take the eggs and whip them really good, with a three-prong fork (although I have used a four-prong fork). Make sure the whites and yolks are well mixed.  Getting a good amount of air into the mix for ultra light, tender eggs is key. Season the eggs now with a little bit of salt AND a small spoonful of corn starch.  The corn starch adds fluffiness. 
3. Reduce the heat of your your skillet to medium-low to low. Better too low than too high. High heat will make for dryer.

4. Use butter for these eggs. You could use oil, but butter's moisture helps keep these eggs luscious. Plus, it tastes good because it's butter, duh.

5. You will want soft wide folds that you can sink a fork into. For that, use a heat-safe spatula and the right size skillet (a 10-inch non-stick for 4 eggs). Once it's melted, add your very well-beaten eggs and let them sit for just a second. Stirring too soon will remove the air that has gotten into the eggs when you whipped them. This whole process takes about a minute and a half, so a second counts.

6. Use your spatula to push the eggs from one side of the skillet to the other. Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. Continue to do this to spread any uncooked egg over the surface of it, until the eggs are mostly set but seem undercooked (they'll keep cooking between skillet and plate). This shouldn't take longer than 2 minutes if you're using the right heat.