In practice there’s a little more to it. The tiny air pockets formed during cooking are fragile and will burst if you don’t treat the eggs properly. Here’s what you need to know to make perfect scrambled eggs:
Be gentle, if you manhandle your eggs by scrambling them vigorously, you burst the bubbles and the steam escapes. You want big smooth curds of egg that look more like chunky ice cream than granola. Scrambling eggs is really more about gently stirring than scrambling, but “gently stirred eggs” just doesn’t have the same ring to it.
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- 1 Tbsp
- heavy cream
- 1 Tbsp
- butter (not margarine)
- salt and pepper to taste
1Break eggs into small bowl. Add cream and beat well with a wire whisk. Melt butter in a small skillet; season with salt and pepper. Scramble with a fork until eggs are completely set.