How to Make the Perfect Scrambled Eggs, No Matter How Much You Like Them
Scrambled Eggs – one of those products that are misleading, which seem to be very light, and to a certain extent this is true (take the egg, beat it). But it’s actually quite difficult to make them really good . Gummy dry cottage cheese is not good, but liquid caramel can be just as unpleasant. Don’t worry, we’re going to show you how to make the perfect scrambled eggs every time, no matter how you like them.
First of all, no matter what kind of result you are aiming for, you will need the right equipment. As a frying pan, you’ll need something from a non-stick , and you’ll need a silicone spatula that you can use to scramble. You will also need a few eggs (I use three per person), as well as (optional) a tablespoon of dairy (I like half and half), a large pinch of salt, and some pepper. I always add salt before cooking – salt works at the molecular level to give you a softer curd – and pepper after.
For a large fluffy curd
The main factor affecting the consistency of your scramble is heat: the higher the temperature, the larger the curd. If you want the curd to be large, fluffy, but still tender, cook these juevo on a medium to high setting . You will also want to pump them up with a little aeration.
You could beat them the old fashioned way – using your brute strength – but I love using my immersion blender . They do not need to be mixed for a long time, just enough for a little foam to form on top.
Melt a tablespoon of butter over medium to high heat and add the eggs when it starts to foam. let them sit for just a few seconds, and then quickly move the silicone spatula over the pan in wide strokes until you have a gorgeous pile of large, fluffy, not wet, but still damp curds. Place them on a plate – preferably the one you kept in the oven – rub with pepper and serve immediately.
For a little creamy curd
If you like super cheesy choux eggs with no added cheese, then you need to simmer them. While the eggs pictured above are very different from their fluffier counterparts, the only thing I changed is the method of beating – I just beat them by hand with a fork until the yolks and whites are mixed, and the cooking temperature.
To make this yolk miracle, you simply melt a tablespoon of butter over medium to low heat (don’t let it foam), then reduce the temperature to low and pour the egg mixture, whipped with a fork, into the skillet. Let them hang, stirring occasionally, until small curds start to form. (It will take some time.)
Continue stirring until you have a creamy curd mass. Transfer to a (warm) plate, rub with fresh pepper and eat with buttered toast.
This story was originally published in 2017 and was updated on 11/21/19 to provide more complete and up-to-date information.