Creamy Scrambled Eggs
Andy Anderson !
The ingredients are simple; however, it's the cooking technique that makes all the difference between creamy eggs, and dried scrambled bits.
Properly made scrambled eggs should be moist in texture with a creamy consistency and delicate flavor. Try this recipe and you'll have perfect scrambled eggs every time.
- large eggs, about 2 ounces each
- 2 Tbsp
- 1 Tbsp
- water (optional)
- 1 Tbsp
- sweet butter, unsalted
- salt and pepper, to taste
Note: The best method is to use a fork and beat the eggs around fifty times.
Chef's Tip: An easy way to tell if eggs are fresh, is to look and see if the white of the egg is firm. As eggs age some of the proteins break down, and the whites will begin to go runny.
Cooking Tip: Low heat is the way to go here. If the heat is too high, it will cause non-clarified butter to brown, and that will impart an unwanted nutty flavor to the eggs.
Depending on the pan heat this could take 30 to 90 seconds.
Note: If any liquid is seeping from the eggs that's a sign of overcooking.
Note: At one of the restaurants I worked at, we used plate warmers to keep our serving dishes nice and warm. I do this in my home kitchen by slightly warming up one of my double ovens, and putting the plates in there. That way the eggs will stay nice and warm, all the way to the breakfast table.