Although most people know how to scramble eggs – they’re easy enough to prepare, after all – many don’t know that there are actually a few tricks to help you turn out really good scrambled eggs that are creamy and delicious every, single time.
- Rule #1: Scramble the eggs over low heat. This takes a little patience on your part but it’ll be worth the effort in the end. Higher heat can produce overcooked, browned eggs.
- Rule #2: Stir constantly with a wooden fork or spoon. As eggs cook, their proteins coagulate into curds. Constant stirring breaks down these curds, creating smaller, more tender ones. Merely stirring the eggs occasionally will yield larger, tougher, firmer eggs that taste like rubber.
- Rule #3: Don’t overcook them. Since residual heat will continue to cook the eggs even after they’re off the heat, cook the eggs until they are just barely set and still moist looking.
- Rule #4: To keep your eggs sunny yellow, season the eggs with pepper after they’ve cooked. Sometimes adding the pepper with the salt in the beginning can produce grayish-looking eggs.
Here’s what you’ll need:
- 4 large eggs
- kosher salt
- 1 tablespoon cream, half-and-half or milk
- 1 or 2 teaspoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- freshly ground black pepper
Crack the eggs into a bowl and season with a little kosher salt. Add in the cream, half-and-half or milk. Whisk until thoroughly combined. In a nonstick skillet over low heat, warm the oil; swirl to coat the pan. Add the eggs and using a wooden fork, spoon or heatproof spatula, constantly stir the eggs. Move the cooked eggs from the outside of the pan towards the center of the pan, breaking up the curds as they form. Continue cooking until the eggs are no longer runny and still moist. Remove the pan from the heat, stir in the butter and season to taste with salt and pepper. Serve immediately. Makes 2 servings.