Of course! Scrambled eggs are a breakfast staple, but the difference between good and great is all in the technique. Here’s a comprehensive guide to making perfectly soft, creamy, and delicious scrambled eggs.
The Secret to Perfect Scrambled Eggs
The key is low and slow cooking. High heat makes eggs rubbery and dry. Gentle heat allows the proteins to coagulate softly, resulting in a creamy, custardy texture.
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Classic Creamy Scrambled Eggs
This method is inspired by chefs like Gordon Ramsay and is perfect for that luxurious, restaurant-style breakfast.
Ingredients:
· 3 large eggs (cold from the fridge is fine)
· 1 tablespoon (15g) unsalted butter, plus an extra knob for finishing
· 2 tablespoons whole milk or, for extra creaminess, heavy cream or crème fraîche
· Salt and freshly ground black pepper
· (Optional) 1 tablespoon finely chopped chives
Equipment:
· Non-stick skillet
· Rubber spatula or wooden spoon
· Mixing bowl
Instructions:
1. Prep the Eggs: Crack the eggs into a bowl. Add a small pinch of salt (salting now helps break down the proteins for a softer texture, contrary to the old myth) and a grind of pepper. Add the milk or cream. Do not over-whisk. Just beat with a fork until the yolks and whites are just combined. You should still see some streaky bubbles. Over-beating makes them dense.
2. Preheat the Pan: Place your non-stick skillet on the stove over medium-low heat. Add the tablespoon of butter and let it melt, ensuring it coats the bottom of the pan. Don’t let it brown.
3. Cook Low and Slow: Pour the egg mixture into the pan. Let it sit for about 10-15 seconds until a thin layer begins to set at the bottom.
· The Technique: Using your spatula, push the set eggs from the edges toward the center. Tilt the pan to let the uncooked, runny egg fill the empty space.
· Repeat: Continue this process—pushing, folding, and tilting—every 10-20 seconds. You are forming large, soft curds.
4. Remove from Heat: This is the most crucial step. When the eggs are about 90% cooked (they look very wet but are no longer runny), take the pan off the heat entirely. The residual heat will finish cooking them perfectly without drying them out.
5. The Final Touch: Add that extra small knob of cold butter and your optional chives. Gently fold them in. The butter will melt into the eggs, making them incredibly glossy and creamy.
6. Serve Immediately: Plate the eggs on a warm plate. They will continue to cook a tiny bit, so serve right away. Give one final crack of black pepper on top.
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Fluffy Diner-Style Scrambled Eggs
Prefer the larger, fluffier curds you get at a diner? This method is for you.
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