Spinach scrambled eggs

Name: Spinach scrambled eggs
Total time: 10 min
Yield: 1 servings
Ingredients: Eggs 2; Spinach 60 g; Olive oil 1 tsp; Salt and pepper to taste

Fat from the yolk lifts the absorption of spinach lutein. Low heat is the whole technique.

1 servings10 min

Ingredients

Eggs2
Spinach60 g
Olive oil1 tsp
Salt and pepperto taste

Method

Wash the spinach, shake it dry and cut it into 3 cm lengths.
Beat the eggs and season with salt and pepper. Over-beating makes them tough.
Heat the olive oil over low heat and wilt the spinach for 30 seconds only.
Pour in the beaten egg and turn the heat to its lowest.
As the edges begin to set, draw them slowly inward with a spatula.
Take the pan off the heat while the eggs are still moist — residual heat finishes them.

Cooking note

Low heat is the point. Cooked hard and long, the surface of the yolk turns grey-green: that is iron sulphide, formed from the egg's own sulphur and iron. It costs flavour and texture and cannot be undone. Wilting the spinach first matters too — water released by the spinach thins the eggs otherwise. Note that this method keeps the spinach's oxalate, since nothing is drained; blanch it first if you have a history of kidney stones.