Scrambled Eggs Unscrambled
This recipe demonstrates Alton Brown's technique for perfectly fluffy and moist scrambled eggs. It utilizes precise heat management and continuous folding to create small, tender curds, ensuring the eggs are removed from the heat just before fully set to achieve an ideal creamy texture through carryover cooking. A quick and foolproof method for a classic breakfast.
Equipment
- 1 Small Mixing Bowl
- 1 Non-stick Skillet
- 1 Fork
- 1 Heat-Resistant Rubber Spatula
Ingredients
Main
- 5 eggs
- 5 tablespoons milk
- 1 pat of butter
- Kosher salt
- Ground pepper
- Chives or parsley to garnish
Instructions
- In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
Notes
The success of these scrambled eggs hinges on precise heat control and constant movement. Start low to create small, tender curds, then increase heat and fold, don't stir, for a creamy, fluffy texture. The most critical step is removing the eggs from the heat while they still appear slightly undercooked in the pan. Carryover cooking will finish them perfectly on the plate, preventing the dry, rubbery texture often associated with overcooked eggs. Always season with salt before cooking to enhance flavor, and add fresh black pepper and herbs at the end for aroma and vibrant presentation. Use quality butter for richness.