Egg Puff

Of late, I’ve been eating this delightful concoction for dinner. It is essentially the same ingredients as scrambled eggs (3 eggs scrambled, a bit of fat for the pan and some salt and pepper) but tastes so very, very different.
Here’s what I do: I scramble the eggs, salt and pepper together while my smallest cast iron skillet is heating on the stove. Then I add some fat (I’m currently partial to sesame oil) to the pan and swirl it around and let it heat for a bit. Then I add the eggs. I don’t stir the eggs, but instead rotate the pan after a bit because my burner doesn’t cook evenly. Often this is a time for me to pine for a gas stove. After it looks like the bottom is set (but not burnt! Burnt eggs are dreadful!) I take the pan over to the toaster oven, set it to broil and let it get to broiling.

Even when I make this for more than one dinner in a row, I can never remember how long it takes to broil. Here’s what happens. The egg mixture will puff and brown on top and I think it is done and pull it out because of my fear of burnt eggs. Then I notice there is still a lot of liquid egg on top under the brown part, sigh, reset the broiler and put the pan back in. When the egg is puffy and nothing moves–meaning I’ve got a solid now, not any liquid left–I take it out, admire how pretty it is, invert it on a plate, cut it into sixths (my Pizza Hut training comes in handy here) and eat it with some rice and vegetables. So good and delicious!
Of course, if I fried up some potatoes before adding the egg mixture, or put some greens in there I would have a fritatta, but that is somehow not as transcendent as three eggs scrambled, then puffed.