Scrambled eggs done right
How do you make scrambled eggs? Most people crack a few eggs in a bowl, add milk, a pinch of salt and beat the hell out of them before depositing it in the fry-pan and just making a general scramble as they cook.
That’s Scrambled-Eggs LITE, my friends.
For the real deal! Here’s what you need
Some cracked salt and pepper
2 tablespoons of cream (35% milk fat)
A section of butter (1x3 finger thick section) - Room Temp.!
5 eggs
Saucepan
That’s right folks, we use a saucepan here - no frying pans.
De-shell the eggs directly into the saucepan. Do not beat the hell out of them. Leave them as they are.
Drop in the butter (if it seems too much - it isn’t. You’ll thank me later).
Put the saucepan on medium-low heat. As soon as you see some of the egg albumin (that’s the WHITE for you non-Biology majors) turning white, remove from heat source and gently stir the mixture.
Place it back on the heat once the butter is evenly melted.
Ever so often, remove the saucepan from heat and stir the mixture. You do NOT want the eggs at the base to OVERcook.
Repeat until the mixture starts to firm up.
Remember that if you are using a heavy-bottomed saucepan, it WILL retain heat and OVERCOOK your scrambled eggs into a crumbly-solid mess. You do not want this to happen, so adjust your cooking methods accordingly.
When the eggs look just about done (they start to hold their own shape), pour in the cream, pepper and salt.
Remove from heat source and continue folding the eggs until the cream is evenly mixed in.
Serve with hot croissant. Maybe a few slices of bacon and mushrooms.
