It’s been said that the mark of a good cook is in how well they cook their eggs. So now, you can easily impress everyone with this creamy scrambled egg recipe:
Scrambled eggs suffer a tough reputation. Many line cooks and home cooks tend to make dry, rubbery, and overcooked scrambled eggs which beg for the eggs to be eaten with sauces and other ingredients just to make it tastier and more palatable.
It took a trip to Rome for me to appreciate and fall in love with the art of a great scrambled egg. These eggs were so creamy and custardy with the most gorgeous natural orange egg yolk color. Then, a few years later in Manhattan, I tasted Jean-Georges Vongerichten’s soft scrambled eggs presented in an eggshell and topped with caviar.
Recalling the flavors and the creamy texture and learning from Jean-Georges’s scrambled egg technique online, I tested out variations of scrambled eggs including adding milk, butter, olive oil, or no fats. Then I compared if using a whisk, spatula, or wooden spoon made a difference. And finally, if the eggs should be pre-salted or only salted afterward.
From all the trials and errors and delicious breakfasts, I developed my own recipe the creamiest scrambled eggs.
Good for 1 person
Ingredients:
Note: If you want to lessen washing a bowl, you can actually break your eggs directly into the cold pan and add the butter and salt. But if you want mise en place aesthetics, then set up your ingredients into the bowl.
Note: Eggs are temperamental so if they remain on the heat or on a higher heat, the eggs will dry and the color will turn from its natural orange to a bright yellow.
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