Perfect Scrambled Eggs
Tender & moist scrambled eggs.
Ethan ChlebowskiIngredients
Eggs
- Eggs4
- Buttera spoonful20 g
- Saltto taste
- Black Pepperfor garnish
- Chives, finely choppedfor garnish
Method
Step 1: Beat the eggs
Add the eggs to a bowl with a pinch of salt. Whisk vigorously together until the eggs are completely broken down, homogenous, and no streaks of whites remain.
Step 2: Start the eggs
Place a pan over low heat and add the butter. Swirl the butter once to coat the pan, ensuring it's not bubbling, as this would indicate it's too hot.
Next, pour in the eggs and use a spatula to stir slowly as the curds begin to form. Stir more frequently for smaller curds, and less frequently for larger ones.
Step 3: Remove from the heat
Just before they reach your preferred texture, take the pan off the heat and let the residual heat finish setting them. You can always return the pan to the heat for a few seconds if the carry-over heat didn’t finish them.
Step 4: Garnish & serve
Serve the eggs on a plate and hit them with a couple of black pepper cranks and fresh chives.
“Soft scrambled eggs are my personal favorite and typically the ones I make at home. They are characterized by small or medium-sized curds cooked over low heat. Check out the original video guide for how to achieve different textures.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
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Recommended: 1 servings
FAQ
How do I change the texture of these eggs?
Scrambled eggs can be manipulated through the cooking temperature (low vs high heat), how heat is applied (slow vs fast cooking), agitation, and added ingredients (such as extra butter, creme fraiche, etc). These four variables affect the and size of the curds. Check out the video guide for explanations of each of these variables and alternative cooking methods.