How to Make Scrambled Eggs.

Scrambled eggs are really very benign, however some people struggle with making them, and especially with making them well. One of the first food items I learned how to cook correctly was the scrambled egg. It really is quite easy so long as you take note of a couple key steps.

The first is that you want to make sure you really beat the eggs. Crack the eggs into a bowl and add 1 teaspoon of milk for each egg added. I strongly recommend cracking no more than two eggs into the bowl at a time as it ensures that the eggs get really well combined when beaten. Beat the eggs briskly for 30 seconds to 1 minute. You will need to beat up to one minute if the eggs are older and the whites are firmer.

The second is that you want to make sure you are keeping the egg together in the pan. You want large curds to form and have just a few large pieces as the egg cooks. This keeps the egg light and fluffy.

Right before you are going to put the eggs in the pan mix in a sprinkling of kosher salt (no more than 1/8 teaspoon for two eggs).

Heat an 8 inch frying pan over medium heat. Melt 1 teaspoon of butter in the pan, making sure the butter coats the entire bottom of the pan and some of the sides. Add your eggs.

As the egg starts to cook use a rubber spatula to gently move the bottom layer around.

The curd will grow as you continue to move the cooking egg.

Taking care to keep the egg curds in tact, continue to move the egg to get an even cook.

As the egg cooks it will tighten up and you can use the spatula to gently flip the large curds.

Let the curds cook 20 seconds or so before flipping.

You may want to use the spatula to break up some of the extra large curds before serving.


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Filed under Breakfast, Eggs, Gluten Free, Grain Free

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