Scrambled eggs are incredibly simple to make. I’ve been making them for years, and yet no matter how much I tried I could not get them as creamy as any restaurant served me. I’ve tried many variations, including using heavy cream in my recipes to introducing lots of air during whisking, nothing worked.
Little did I know the secret is entirely in the technique, not the ingredients. I was surprised how such a simple technique can produce such great results, every time.
What you need
- Egg(s) — as many as you would like to serve
- Butter (non-dairy substitute works)
- Salt — to taste
- Pepper — (optional) to taste
- Parsley — (optional) garnish
You can add other ingredients, but recommend keeping it simple to start. This recipe is focused on the technique that creates creamy scrambled eggs, yet produces incredibly tasty results on its own.
- Non-stick frying pan
- Rubber spatula
- Whisk or fork
- Take the egg(s) and break them into a bowl.
- Using a fork or a whisk, slowly mix the white and yolk together, taking care not to introduce too much air into the eggs
- Place a non-stick frying pan on the stove and warm at Medium-Low heat.
- Melt butter in the pan, enough to lightly coat the pan
- Add the eggs
- Using a rubber spatula, slowly and continuously move the eggs in the pan.
- When the eggs are mostly solid, yet still glistening, remove from heat and continue to stir using residual heat to complete cooking.
The three most important steps to remember are:
- Do not aerate the eggs when mixing them together
- Slowly cook the eggs not allowing large chunks to form too quickly
- Continuously stir the eggs, not allowing too large chunks to form
Cooking time should be between 5 and 10 minutes based upon how many eggs you are making and how low you have the heat. It can be an exact science, but it doesn’t need to be to produce quality results every time.
Once cooking is completed, add salt and pepper to taste, and garnish with parsley.
In the attached photo, we used the eggs to create a bagel sandwich with eggs, bacon, tomato, and cream cheese. Yum!