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.
How to Make Creamy Scrambled Eggs
- Add the eggs, cream, and optional water to a small bowl, and then whisk to combine.
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.
- Melt the butter in a skillet over low heat.
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.
- Add the eggs to the pan, but do not stir. Wait until the first sign of setting begins.
Depending on the pan heat this could take 30 to 90 seconds.
- When the eggs begin to set, use a spatula or wooden spoon to gently push the eggs to the center of the pan. Then tilt the pan and allow the runny parts to redistribute to the edges of the pan.
- Continue the technique of pushing to the center and then tilting the pan to redistribute the runny parts, until there are no more runny parts, but the eggs are still a bit loose.
Note: If any liquid is seeping from the eggs that's a sign of overcooking.
- Flip the eggs over, and allow to cook for another 15 to 20 seconds, and then immediately transfer to a serving plate.
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.