Photo: CN Digital
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!
For really fabulous fluffy eggs,, i use 1 egg and 1 egg white per person — once you’ve beaten those together with a wire whisk until foamy, add the sea salt, fresh ground black pepper, shredded cheddar, Swiss or any other cheese you prefer. Even the French would approve.
Ettakett, that sounds really good! I’m definitely trying it.
Good tips! Will have to try. My boys love scrambled eggs. If you’re interested in some nice servingware to serve your breakfast, check out http://www.pacificmerchants.com/specials/new-seasonal-specials-and-sets-1.html I work with Pacific Merchants and they have a lot of nice stuff. Right now you can get 20 percent off your purchase if you enter the code PM20YEARS at time of purchase to celebrate their 20th anniversary.
It seems my grandmother, mother were gourmet cooks because that was the way I was shown how to scramble eggs. I am now 88 and have shown my family what we called “the best way”
I’ve actually taken to using my immersion blender just until they’re frothy. It’s a whole new dimension of fluffy tender scrambled eggs. My uber picky 4 yr old who hates eggs will gobble these up in a flash.
I don’t know if this qualifies as “scrambled” eggs, but I whisk 2-3 eggs, a little milk and some chopped chives in a tall mug or chili bowl and then microwave for 90 seconds. The eggs rise up against the side of the mug/bowl. When I turn them out onto a plate and chop them up a little, they’re fluffy and delicious! For a really special treat, I add diced ham or vegetables before microwaving. Yum!
I’m surprised. I always thought that adding water was what people did to be cheap instead of adding milk! I’m embarassed. I worked 16 hours yesterday, got home tired and hungry and decided to make scrambled eggs. They were FLUFFY! WOW! And, I never took them off the heat, I use low heat, but this is even better. Nice to have delicious eggs at 11:00 PM!
I have substituted mayo for the water, with good results.
I do not like my eggs homogenized nor toughened by high heat and liquid additives. I add just enough butter to a cold pan to count, too much will make the eggs greasy, and wait until it just begins to foam over moderate heat. I add the eggs whole. Using a silicone or wooden spatula, I break the yolks and gently twirl the yolk around into the whites. I wait until there is enough curd to see and gently lift and barely stir the eggs. I continue doing this until I have a large curd mixture, like cottage cheese. Before the whites are completely done, I remove the pan from the heat and gently stir again a few more times. Then I add salt and spices. Thanks to Louis Diat and Batalli for this technique.
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