HOW TO MAKE DELICIOUS SCRAMBLED EGGS 🍳
One time I decided to try out this weird method of scrambling eggs that I read about, and then I never did anything else because this makes super dope eggs. And it's pretty easy too but requires your full attention. Inspired by @kaitmaree
- •First off, get out a skillet/pan.I find that giving the eggs some room works well - I usually use one size up from what would "fit" the number of eggs.
- •Heat it up at medium and add a little oil.I know some people have opinions on whether to heat the pan empty, but doesn't seem to matter to me. If you use butter instead put it in the pan with the eggs.
- •Meanwhile crack your eggs into a bowl.
- •With a whisk, pierce the yolks and gently stir.The goal is to break them up just a little. I just give em one or two little shakes. If you're feeling bold you can actually skip this step! I find it makes things slightly easier.
- •Once the pan is hot, pour your eggs in and stir immediately while moving the pan off the heat.
- •Now you will alternate putting the pan on and taking it off the heat while whisking constantly.Your goal is to keep scraping off any "curds" that start to form or anything that sticks to the pan. You don't need to stir hard. And you're only keeping it on for 30 seconds or less (depending on how hot your burner runs) so that it's only forming a few lumps at a time. Please see Gordon Ramsay's video tutorial for a visual (https://youtu.be/PUP7U5vTMM0) - it's what I base my method on.
- •Take the pan off the heat and turn off the heat when it is still very moist and just barely coming together.It will continue to cook a little bit. Time varies but this method is really pretty quick, less than five minutes.
- •Add in salt and pepper to taste.
- •For extra decadence, add cream or sour cream and some shredded cheese.Totally optional but totally delicious. If you don't add you need to get them out of the pan really quickly to stop them cooking too much.
- •Serve immediately.They will be kind of gooey and oh so delicious!