Foolproof Scrambled Eggs
Low, slow heat and constant gentle stirring yield creamy, soft-curd scrambled eggs every time.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy, Eggs
These scrambled eggs rely on a low-heat technique and a splash of dairy to stay tender and custardy rather than dry or rubbery. A brief rest off the heat finishes the curds gently, making this a dependable method for breakfast, brunch, or a quick dinner.
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chives, chopped, for garnish (optional)
Method
-
Crack the eggs into a medium bowl and add the milk, salt, and pepper.
-
Whisk vigorously for about 30 seconds until the mixture is uniformly pale yellow and slightly frothy.
-
Melt the butter in a 9-inch nonstick skillet over low heat, tilting the pan to coat the bottom and sides.
-
Pour in the egg mixture and let it sit undisturbed for 20 seconds until the edges just begin to set.
-
Using a silicone spatula, gently push the eggs from the edges toward the center in slow, wide strokes, keeping the heat low.
-
Continue folding and pushing the eggs every few seconds until they form soft, glossy curds that are just barely set but still look slightly wet.
-
Remove the skillet from the heat while the eggs still look a touch underdone; they will continue to set from residual heat.
-
Transfer immediately to warm plates, season with additional salt and pepper if desired, and garnish with chives.
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Foolproof Scrambled Eggs
These scrambled eggs rely on a low-heat technique and a splash of dairy to stay tender and custardy rather than dry or rubbery. A brief rest off the heat finishes the curds gently, making this a dependable method for breakfast, brunch, or a quick dinner.
10 min 2 servings 245 cal
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chives, chopped, for garnish (optional)
Method
- 1
Crack the eggs into a medium bowl and add the milk, salt, and pepper.
- 2
Whisk vigorously for about 30 seconds until the mixture is uniformly pale yellow and slightly frothy.
- 3
Melt the butter in a 9-inch nonstick skillet over low heat, tilting the pan to coat the bottom and sides.
- 4
Pour in the egg mixture and let it sit undisturbed for 20 seconds until the edges just begin to set.
- 5
Using a silicone spatula, gently push the eggs from the edges toward the center in slow, wide strokes, keeping the heat low.
- 6
Continue folding and pushing the eggs every few seconds until they form soft, glossy curds that are just barely set but still look slightly wet.
- 7
Remove the skillet from the heat while the eggs still look a touch underdone; they will continue to set from residual heat.
- 8
Transfer immediately to warm plates, season with additional salt and pepper if desired, and garnish with chives.
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