Perfect Scrambled Eggs
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Fine-Mesh Strainer
- 1 Large Nonstick Pan Essential for perfect scrambled eggs
- 1 Heat-resistant rubber spatula or wooden spoon
Ingredients
Main
- 12 large eggs
- 4 tablespoons creme fraiche
- 4 tablespoons cold butter cut into small pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup thinly sliced green onion
- 2 tablespoons finely chopped fresh chives
- 1/2 cup crumbled goat cheese
- 1/4 cup romesco
- 4 ounces bucheron cheese
Instructions
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
Notes
Perfect scrambled eggs hinge on a few key techniques: always use a nonstick pan to prevent sticking and ensure easy clean-up. Cooking over low to medium-low heat is crucial for developing soft, creamy curds rather than tough, rubbery ones; patience is key here. Pull the eggs from the heat when they are still slightly wet and glossy; residual heat will finish them to perfection. Incorporating cold butter and crème fraîche adds unparalleled richness and silky texture. Remember to season with salt only at the very end, as early salting can draw out moisture, making the eggs watery.