Scrambled eggs are a tricky beast.
As someone who prefers them not at all runny, I often find myself either choking down wet, loose eggs, or settling for dry, overcooked, rubbery ones.
There’s gotta be a better way. (Friends reference, anyone?)
Part of the mystery surrounding perfectly scrambled eggs comes from a wide range of opinions on the topic. Add water, add milk, add cream, add nothing, stir constantly, don’t stir at all… it’s easy to see why perfecting the process can be difficult.
This is how I’ve been making them lately, and I just can’t get enough. They’re thoroughly cooked but not too done, moist but not watery, fluffy but not artificial. They’re everything I always wanted my scrambled eggs to be.
Perfect Scrambled Eggs
You will need:
-eggs: I use two per person, plus one additional egg
-milk: 1 tablespoon per egg
-salt: add salt based on how you prefer your eggs to taste
-shredded cheese, fresh herbs, etc. (optional)
In a bowl, beat your eggs, milk, and salt. You can’t over-beat the eggs, so scramble them nice and good.
Meanwhile, melt a pat of butter in a skillet over medium-low heat. If your stove cooks hot, like mine, you’ll want to be more low than medium. The amount of butter you use will depend the size of your skillet and your own personal preference. I usually use 1/2 to 1 tablespoon.
When your butter is melted and bubbly, add the eggs. Stir with a rubber spatula, being sure to scrape the sides and the bottom of the pan. Keep stirring as the eggs begin to scramble.
When the pan contains more scrambles than liquid, turn the heat to medium-high (again, my stove cooks hot, so I use a temperature closer to medium). Now, instead of stirring, gently fold the eggs. If you’re using cheese or fresh herbs, add them now.
Because I prefer my eggs drier, I cook them for about a minute more after increasing the heat. If you like them a little wet, cook them until they look right to you. When they look the way you want them to, remove from the pan and plate. Sprinkle immediately with pepper and serve hot.
I want to know: how do you like your eggs?