Ingredients

Directions

Prep: 1. Take the eggs out of the fridge and warm them up. I like to run them under hot water for 30 seconds right after I roll out of bed, then leave them on the counter while I take a shower and get dressed. This way they're close to room temperature before you get started. 2. If you don't have a garlic press, peel and mince the garlic clove. Cook: 1. Heat up your frying pan over low heat. It's super important not to go much hotter than this when making scrambled eggs. 2. While it's heating, pour the grapeseed oil in the pan. It should make a 3-4" diameter circle. We're using grapeseed oil because it's neutral flavored and is much healthier than butter. 3. Crack two of your eggs into a small bowl. Separate the other two of the eggs into whites and yolks. Put the yolks in a small container and put it back in the fridge to use in something else. You want a 2:1 ratio of whites to yolks, which makes the eggs nice and fluffy. 4. Add a 2-finger pinch of both mint and cumin. You want to go pretty light on these, because they both have strong flavors. 5. Add salt and pepper to taste. I like about 5 twists of the pepper mill and a 3-finger pinch of salt. 6. Pour the milk in. No need to be precise, just give it a splash. 7. Stir it all together, making sure to break up the yolks. 8. By this point, your oil should be "shimmery" which lets you know it's hot. Pour the eggs into the pan on top of the oil. 9. Stir with a spatula every minute or so until the eggs are mostly solid but aren't completely dry. 10. Pull off the heat and stir until they finish cooking. If you don't think they're done, you can return them to the heat. Note: The picture is from Google, not taken by me. But it's pretty representative of the consistency you're going for.