Scrambled Eggs

Scrambled eggs are often abused and abased by institutional cooking. On the other hand, scrambled eggs made carefully at home can be elevated to the highest levels and aren’t just limited to breakfast. You can add all kinds of extras either to the pan as they cook or fold them in after cooking. Some suggestions are: grated cheese, fresh herbs such as parsley or chives, bits of ham or smoked salmon.

Scrambled eggs are a great way to serve a crowd of people because you can cook them all at the same time and are not fussing with multiple batches. You’ll find that making scrambled eggs in larger quantities results in a better texture than when you scramble just one or two eggs.

FOR 4 SERVINGS

Ingredients: 

8 eggs

2 tablespoon milk or cream

1 tablespoon butter or margarine

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Instructions:

▪ Crack the eggs into a bowl and beat with a fork or wire whisk. The whites and yolks should be perfectly blended and you’ll also be beating some air into the mixture that will help make the eggs fluffy. Add the milk or cream and beat to combine.

▪ Melt the butter or margarine in a frying pan over low heat.

▪ Pour the eggs into the pan and cook until the eggs start to solidify in small curds. Use a spatula to break up the curds and continue to cook, stirring slowly, allowing curds to begin forming and then quickly breaking them up. Make wide sweeps in the pan with the spatula, incorporating cooked egg clumps with the still liquid eggs so it all cooks uniformly. Watch for the moment the eggs are about to lose their wet look and they will be done perfectly. Remove from the heat immediately and serve.