Scrambled eggs - soft and creamy, just as they should be!
User Reviews
5
Scrambled eggs - soft and creamy, just as they should be!
Description
Scrambled eggs made with this method achieve a soft and creamy texture by whisking eggs with optional milk, salt, and pepper, then cooking slowly in butter or a fat of choice. Using a non-stick or well-seasoned skillet and a rubber spatula, the eggs are pushed and folded gently to create custard-like curds. Avoiding vigorous stirring prevents a dry or chopped texture. The eggs are removed from heat just before fully set, then finished cooking off the heat, ensuring moistness and creaminess throughout.
Cooked eggs are served immediately on toasted bread spread with butter, making for a comforting and simple dish. Freshly cracked black pepper adds a subtle spice at serving. This approach highlights technique for smooth and tender scrambled eggs without any added flavors or extras.
Milk is optional and adds some creaminess, but can be omitted for a pure egg flavor. Medium heat and a gentle cooking motion are important keys. A 25cm skillet works well for four eggs.
Ingredients
- 4 egg
- 2 tbsp milk , any fat % (optional, Note 1)
- 1/4 tsp salt
- 2 black pepper ground
- 1 tbsp / 15g butter (or margarine or oil)
For serving:
- 4 lices bread , toasted & slathered with butter
Instructions
- Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
- Whisk together eggs, milk, salt and pepper.
- Melt butter over medium heat (Note 1), then pour egg in.
- Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
- Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds ("curds") and no raw egg leaking on the edges of the pile.
- Take it off the stove when it's still a bit undercooked for your taste.
- Gently push /fold the eggs for another 10 seconds - it will finish cooking with residual pan heat - then slide onto hot toasted crusty bread slathered with butter.
- Sprinkle with extra pepper then devour immediately! For a touch of garnish, look no further than an 80's style sprig of curly parsley. 👌🏻
Notes
- Milk is optional; it adds creaminess but isn't necessary for good scrambled eggs.
- Use medium heat to avoid browning and maintain soft curds.
- A non-stick or well-seasoned cast iron pan helps prevent sticking and tearing.
- Cut down vigorous stirring; use gentle pushing and folding strokes for creamy texture.
- Remove eggs from heat slightly before fully cooked and finish with residual heat.
- Serve immediately on buttered toast with extra pepper for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182cal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 343mg | 114% |
| Sodium | 473mg | 20% |
| Potassium | 145mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 683IU | 14% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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