Like most people, scrambled eggs were the first thing I learned to cook. It was only in this past year I learned how to greatly improve something I’ve been cooking for almost 20 years, thanks to some extraordinary but extremely overpriced eggs. I know what you’re thinking: I’ve got scrambled eggs covered, lady. You are wrong and I was wrong.
Here is the trick: LOW and SLOW. Before, I cooked eggs over high heat and had them on the plate within 30 seconds. I had this bizarre idea that I needed to cook eggs as quickly as possible but I’ve finally grasped that I’m not working at a Waffle House. Cook your eggs on low heat and let them take their time. I promise a few extra minutes makes all the difference.
Perfect Scrambled Eggs
Makes one serving, to adjust use 1tbsp cream for each egg
- 2 eggs
- 2 tbsp heavy cream, half and half or fat-free half and half
- 1/2 tbsp butter
- salt and pepper to taste
Heat butter in skillet over low heat. Whisk together cream and eggs and sprinkle with salt and pepper. Once butter has melted and starts to lightly bubble, add egg mixture. Don’t touch for 30 seconds to a minute (Control yourself! Walk away and stick some bread in the toaster). When eggs just begin to grip the sides of the pan, use a spatula to push eggs from the edge of the pan into the center. Work your way around the pan using this method. Remove eggs from heat when they have firmed up but still appear wet (they will continue to cook a little more on the plate). Add salt and pepper to taste and serve immediately.