Perfect Scrambled Eggs
Here's how to achieve the large, soft, yellow curds of your dreams.
- •Egg-to-pan ratioFor best results, scramble a maximum of 3 large eggs at a time in an 8-inch pan; no more 6 large eggs at a time in a 10-inch pan.
- •BeforehandConsider toast, and get that set up to begin when you start heating the pan. Also consider warming the plates in a microwave (not essential, but a nice touch). Also decide on augmentations, if any (below) and have them ready.
- •Break your very fresh eggs into a bowl about an hour ahead of time.Cover the bowl and let the eggs come to room temperature.
- •Begin warming a heavy pan over medium heat 3 minutes before you begin.High-quality stainless steel is good.
- •Beat the eggs with a fork or a small whisk, adding pinches of salt and pepper.Don't overbeat or the eggs will become tough. They just need to be smooth.
- •Add butter to the pan.About 1 tsp. per egg. (For extra nonstick insurance, you can spray the pan first w a little nonstick spray.) Tilt/swirl to coat the pan.
- •Quickly pour in the beaten eggs.Keep the heat at medium - no higher. As the eggs begin to set, gently push the curds from the bottom to one side, allowing uncooked eggs to flow into contact w the pan. Stop & let it puff for a few seconds, then repeat: nudging, waiting. The puff time is key to tender results.
- •When eggs are almost, but not completely, set, transfer to the plate(s).They will finish cooking from their own heat. Serve pronto, possibly w toast.
- •Add milk?I never do, because I think it toughens the eggs (excess protein coagulation). But you can if you wish. Better idea: a touch of cream or full-fat ricotta for voluptuousness (the fat will rule). And if you want to go puffier, add 1Tbs water per large egg.
- •Optional augmentationsBeat in a tiny amount of minced herbs (chives, parsley, basil) // Stir in a handful of chopped spinach before the eggs go into the pan//Sprinkle in a little grated cheese during the final nudge.
- •And...the French double-boiler method, if you have extra timeFor the creamiest curds imaginable, use a double boiler (simmering water over medium heat) and stir constantly. (Egg-pan ratio = flexible & forgiving.) This will take up to 20 minutes, but will be brilliant. Maybe save this method for a rainy Sunday morning when you're hanging out w a friend.