In the computer age we live in, when speed is gold, the fastest way to cook eggs is to scramble them. The French wouldn’t agree. They like theirs cooked very slowly, over a double boiler, so that the eggs come out smooth and creamy. No thanks! I like mine cooked quickly, with big moist curds. Here’s how:
• Forget about scrambling one egg. Once beaten, it will cook within seconds of hitting the pan and you won’t have time to stir it to form those large curds. Allow two eggs per person, or 1 1/2 if you are cooking for a crowd.
• For fluffier eggs, add 1 tablespoon water for every egg and beat it until it’s combined well. For creamier, more luxurious eggs, replace the water with heavy cream or milk.
• Use the right-sized skillet, preferably non-stick. If you are only scrambling 2 eggs, use an 8-inch skillet. A 12-inch skillet will cook the eggs before you’ve had a chance to stir them.
• You need only as much butter, olive oil, or bacon fat as it takes to film the bottom of the skillet—anywhere from 1 to 2 tablespoons—and get it hot over medium heat.
• Use a heatproof flexible silicone spatula to keep stirring and turning the cooked part of the egg up and over the uncooked part.
• Take the pan off the stove while the curds are still moist. The residual heat of the skillet will continue to cook the eggs. And have your buttered toast ready!