Sometimes, there's nothing better than a simple plate of scrambled eggs. Protein-rich breakfast, simple dinner (or brinner!) option, scrambled eggs are so comforting that they should be easy to make. But while it's easy to whip some eggs with a fork, throw them in a pan and call it a day, if you're looking for perfect scrambled eggs, look no further: the tips and tricks you need for eggs that are fluffy, soft and just moist enough are all right here.
The keys to perfect scrambled eggs lie in a number of factors: ingredients are important of course. But method is just as important, and within the method lies your management of heat. Once all of these elements are perfected, you'll be well on your way to the best scrambled eggs you've ever had.
It should go without saying that you want to be using the best possible ingredients for your scrambled eggs. Particularly with a recipe this simple -- in this version, there are only four ingredients -- you should be sure that the products you're using are the very best.
Start with the eggs. Aim for cage-free, organic, local eggs, which will offer not only better nutrition but better flavor. Local, free-range eggs are more likely to have the dark yellow yolk that reveals the vitamins and minerals present in the hen's diet.
To these eggs, add organic European style butter, salt, and fresh cracked pepper. You're nearly there!
Most people scramble their eggs before adding them to the pan. You're free to do so, but before you do, consider this: is the perfect plate of scrambled eggs homogenous in your eyes? Many people prefer them this way, so in that case, go ahead and mix to your heart's content. If you'd rather have streaks of yolk and white throughout though, something that makes each bite a different experience, don't mix your eggs.
Instead, crack them into a bowl and season them with salt and pepper. Use a fork to crack each yolk, and that's it. You're done... for now.
Scrambled eggs are best when they're cooked low and slow. This is something that can be achieved in a traditional frying pan, but since you're not looking to brown your eggs, this isn't really the best method.
Instead, add a pat of butter to a heat-safe glass bowl and place it over a double-boiler. When the butter melts, add the eggs and cook. Use a spoon to occasionally scrape the bottom of the bowl, bringing the cooked eggs to the top. This will help form large curds of egg. When your eggs look just a bit too wet, remove the bowl from the double boiler, give them one last stir, and place them on the plate. Top with salt and fleur de sel or fresh herbs like snipped chives. Breakfast (or dinner!) is served!
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