Scrambled Eggs Unscrambled
This recipe presents a refined method for crafting creamy, perfectly cooked scrambled eggs. It emphasizes precise heat control and a unique folding technique, rather than constant stirring, to create distinct curds while ensuring a moist texture. The eggs are removed from heat just before fully set, allowing carryover cooking to complete the dish to ideal doneness, ensuring they are never overcooked.
Equipment
- 1 Small Mixing Bowl
- 1 Non-stick Skillet
- 1 Heat-Resistant Rubber Spatula
- 1 Fork
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
Achieving perfect scrambled eggs hinges on precise heat management and gentle handling. Start with a low heat to melt the butter and begin curd formation slowly, then increase heat briefly to finish. The key is to fold the curds over themselves rather than continuous stirring, which can break them down too much. Always remove the eggs from the heat when they are slightly underdone, as residual heat will continue to cook them to perfection. For an even creamier texture, consider substituting a portion of the milk with heavy cream, or for lighter, fluffier eggs, a splash of water. Fresh, high-quality eggs make a noticeable difference in flavor and texture.