The Fundamentals of Scrambled Eggs
Good scrambled eggs rely on temperature control rather than complex ingredients. Focus on the transition of the proteins, and you will never need a non-stick coating to prevent sticking.
Patience is your primary ingredient.
Eggs continue to cook for nearly a minute after they leave the pan, so remove them when they look underdone.
- small non-stick skillet
- heat-resistant silicone spatula
- fork or small whisk
- mixing bowl
What goes in.
- 3large eggs
- 1 tbspunsalted butter
- 1 pinchkosher salt
Constant agitation
Use the spatula to constantly sweep the edges of the pan toward the center. This motion breaks up large sheets of cooked egg, keeping the texture creamy.
The method.
Whisk
Crack the eggs into a bowl and whisk until no streaks of egg white remain; a few bubbles on the surface are fine.
Heat
Melt the butter in the skillet over medium-low heat until it foams but does not brown.
Pour
Add the eggs and wait 10 seconds until the edges begin to set, then begin your sweep.
Fold
Continue sweeping and folding the curds gently. If the eggs seem to be cooking too fast, lift the pan off the burner entirely for 30 seconds.
Finish
Remove from heat when the eggs look like wet, soft mounds. Season with salt immediately before serving.
Other turns to take.
Crème Fraîche finish
Stir in a teaspoon of crème fraîche at the final second to stop the cooking and add richness.
When it doesn't go to plan.
Salt the eggs just before serving to prevent the proteins from breaking down and releasing water while cooking.
If you want larger, fluffier curds, fold less frequently and let the eggs sit longer between sweeps.
Use a high-quality skillet; if the surface is scratched, the eggs will grip the pan regardless of the butter.
The ones that keep coming up.
Should I add milk or cream?
It is optional. Milk makes the eggs lighter but can dilute the egg flavor. Try cooking them without first to see if you prefer the texture.
Why did my eggs turn grey?
This happens when eggs are cooked at too high a temperature or left in the pan for too long. Keep the heat low.
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