Alton's Perfect Scrambled Eggs

Harissa: a fiery Tunisian chile-pepper paste.  Mayo: adds luxurious creaminess. "You'll never know the mayo is in there until you leave it out." says Alton Brown.  Cast-Iron skillet: A dark and well seasoned cast-iron skillet heats up evenly and retains heat for reliable results.  Cooking eggs off the heat keeps them creamy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the eggs, water, mayonnaise, salt, and harissa (optional).

Step 2

Heat a cast iron skillet over medium heat for 5 minutes. When the skillet is hot remove from heat and brush the butter over the entire pan.

Step 3

Add the egg mixture to pan and count to 10. Stir with a rubber spatula; count to 5 then stir again to get any remaining liquid down into the pan; count to 5. Repeat as needed until the eggs are set but still creamy.