Perfect Scrambled Eggs
It seems everybody who is anybody has an opinion on how to scramble the perfect egg. For us regular folk – most of whom probably first learned the skill somewhere in very early adulthood – a scrambled egg is not something we put much thought into. We crack our eggs, add our dairy, whisk and throw it all in a frying pan. Sure, we may add some fancy herbs now and then, but are we really doing our eggs justice?
Most chefs agree, the two keys to making great scrambled eggs are 1) the way we beat or mix the eggs and 2) not overcooking them. But, that’s all they agree on. Here we offer you two popular techniques. Try them out and let us know if you’re achieving the perfect scrambled egg.
Use a non-stick sauté pan.
Season only after your eggs have set, as adding salt before cooking will break them down.
Never leave your eggs unattended.
Crack your eggs into a mixing bowl. Add whole milk or cream. Beat vigorously with a whisk or use a stand mixer, incorporating as much air as possible.
Melt a pat of butter in your pan over medium heat. Add eggs when butter begins to bubble. Reduce heat to medium-low.
Do not touch the eggs until they begin to set. Then, using a wooden spoon, gently push the mixture to the center of your pan; try to keep the curds as large as possible.
Season with salt & pepper (add chives for some additional flavour) and mix gently.
Remove from heat when the eggs are still moist and soft. Transfer to plate immediately.
Crack your eggs into a cold pan. Add a pat of butter.
Turn your heat to medium- low.
Still diligently, until eggs begin to set. This should take about 6-7 minutes.
Remove from heat, add your dairy (Gordon Ramsey swears by crème fraîche), season and return to heat for a minute or two, continuously stirring. Remove from heat and serve when eggs look moist and soft.