We believe strongly that “putting an egg on it” transforms almost anything into a meal. But lately we’ve turned our attention away from our beloved olive oil-fried egg and toward a soft sunny scramble.
I know what you’re thinking: Do I really need a recipe for scrambled eggs? If you just want a plate of scrambled eggs, no. But if you want uniformly golden, soft on the verge of custardy, scrambled eggs, then yes.
Look, these eggs did not happen over night. I went through dozens and dozens to get this right. Here’s what I learned:
Start With the Best
Kind of goes without saying these days but when it comes to cooking, especially something as simple as scrambled eggs, your final product is only as good as the ingredient(s) you start with. Use the freshest eggs you can find. We’re partial to farmers’ market eggs with their golden orange yolks, but organic and free range is always your best bet.
Whip It Good
So good in fact that I dropped the whisk all together and used an immersion blender to beat the eggs together. You don’t have to get out the machine, but the immersion blender not only evenly combines the whites and yolks for a streak-free scramble, but it also whips a good amount of air into the mix for ultra light, tender eggs. Season the eggs now with a little bit of salt.
Know. Your. Stove. We just moved into our fabulous new kitchen and let me tell you, we got some powerful stoves. We don’t have numbers on our dials so we have to carefully adjust for just the right medium-low. That’s what you want for these eggs, medium-low to low. You might even have to toggle back and forth to find just the right heat. But better too low than too high. High heat will make for dryer, tougher proteins and lower heat will make for a super soft custardy scramble. Know that and adjust as need be/to your preferences (I grew up in a dry-scramble-with-tons-of-cheddar household. Nothin’ wrong with that). And for goodness sake, use a non-stick skillet!
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SOURCE: Bon Appétit, Dawn Perry