How to Make the Perfect Scrambled Eggs
I have experimented time and again on the subject of how to make the perfect scrambled eggs. It seems that there are many components in this equation. Scrambled eggs notoriously turn out rubber or mushy, but I have finally found the right components to create tender, fluffy, large curds.
In a nutshell:
1. Extra fat will stave off overcooking as well as boost the flavor of the eggs. Adding more egg yolks as well as a little heavy whipping cream will give you the extra fat and moisture needed. The added moisture will help the eggs to become more fluffy as well.
2. By using a smaller skillet your eggs will hold steam instead of dry out leaving you with thicker curds.
3. This tip is a major component in creating the perfect scrambled egg. After mixing your eggs with a little cream, heat a little butter over medium-high heat. Slowly pour the egg mixture into the pan and constantly push the eggs with a spatula to the middle of the pan allowing the raw egg whites to cover the rest of the pan. When there is no longer any loose egg whites covering the pan as you push the eggs to the center, lower the temperature and cook for 45 seconds and then turn the heat off and allow the eggs to continue to cook by residual heat.
If using 4 eggs, add one yolk, 3 tablespoons of heavy cream, and 1/8 teaspoon of salt and pepper. Adjust these measurements according to the amount of eggs you or your family eats.
Following these tips, you should always have a perfect meal of scrambled eggs!