Nothing cooks as quickly—and tastes so satisfying—as an egg. A proper dish of scrambled eggs should tumble out of the skillet into soft, creamy curds. But great scrambled eggs require finesse. In fact, scrambled eggs might just be the easiest dish everyone gets wrong. The first mistake is assuming that nature knows best. Just because an egg contains a set ratio of whites to yolks doesn’t mean you should follow suit. Whites are rich in proteins (which help turn liquid eggs into a semisolid when cooked) as well as water, while yolks provide the fat and the flavor. We found that adding a couple extra yolks not only enriches the egg flavor, but also helps stave off overcooking, because the extra fat and emulsifiers in the yolks raise the coagulation temperature. For the same reason, we prefer half-and-half instead of the usual milk. More fat means less chance of overcooking the eggs—and richer flavor.
– ¼ cup half-and-half Salt.
– ¼ teaspoon pepper.
– 1 tablespoon unsalted butter, chilled.
Step 2:2. Beat eggs and yolks, half-and-half, ¼ teaspoon salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
Step 3:3. Melt butter in 10-inch nonstick skillet over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heatresistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Note : It’s important to follow visual cues, as skillet thickness will have an effect on cooking times. If using an electric stovetop, heat a second burner on low and slide the pan to the cooler burner for the final cooking time over low heat.