Description
A luxurious and creamy scrambled egg recipe inspired by culinary school techniques, designed to produce soft, tender eggs without using milk or cream.
Ingredients
Scale
- 4 large eggs
- 1/8 teaspoon kosher salt (adjust to taste)
- 1/2 tablespoon butter (or olive oil)
Instructions
- Prep the Eggs: Crack the eggs into a bowl, add a pinch of salt, and whisk until smooth. Let the mixture sit for 5-10 minutes to allow the salt to enhance the eggs’ tenderness.
- Heat the Pan: Melt the butter (or heat the olive oil) in a nonstick pan over medium-low heat until it begins to bubble.
- Cook the Eggs: Pour the eggs into the pan and use a silicone spatula to swirl them in small, continuous circles. Continue until small curds form, about 30 seconds.
- Create Creamy Curds: Once small curds have formed, switch to making long sweeps with the spatula to create larger, creamy curds, for another 20 seconds.
- Finish Cooking Off-Heat: Remove the pan from the heat when the eggs are softly set but slightly runny. Let them sit for a few seconds to finish cooking.
- Serve: Stir the eggs one last time and serve immediately with a sprinkle of salt, freshly ground black pepper, and optional fresh herbs like chopped chives.
Notes
- The key to creamy scrambled eggs is to cook them over low heat and avoid overmixing.
- Residual heat will continue cooking the eggs after removing them from the pan.
- Prep Time: 5-10 minutes
- Cook Time: 1 minutes
- Category: Breakfast
- Method: Pan-cooked
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 226
- Sugar: 1g
- Sodium: 127mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg