Scrambled Eggs With Celery Leaves 2.000

Goran Kosanovic for The Washington Post

Jun 15, 2016

Celery leaves add a subtle, herby crunch to ordinary scrambled eggs.

Serve with pita bread and a strong cheese, such as feta.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 4 large eggs
  • 1/4 cup whole or chopped celery leaves
  • 1/8 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1 1/2 teaspoons vegetable oil

Directions

Crack the eggs into a medium bowl. Add the celery leaves, salt and pepper; beat well.

Heat the oil in a medium skillet over medium-high heat. Use a spatula to push the oil around so the pan is coated evenly.

Once the oil is shimmering, pour in the egg mixture. Use the spatula to immediately push the egg mixture toward the center of the pan, then tilt the pan so the uncooked eggs run directly to open parts of the pan to cook, about 1 minute.

Use the spatula to divide the just-set eggs into 2 equal portions, then flip them over; they will be slightly browned.

Turn off the heat; let sit for 30 seconds before serving.

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Recipe Source

From food writer Dianne Jacob, whose father made these eggs.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.