No one should tell you how to take your eggs.
But everyone should know how to make scrambled eggs well!
60 seconds, soft, creamy, custardy.
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Perfection!Serve on homemade crustyArtisan breadfor the ultimate eggs on toast now officially the worlds easiest yeast bread.
So today Im sharing how to cook scrambled eggs well, like the way diners make them.
Im not here to tell youhowyou should take your scrambled eggs, just how to make them well!
And still NOT dry and crumbly!).
Good scrambled eggs is a life essential that takes all of 60 seconds.
I like to make mine soft and custardy.
But who am I to judge?
Make yours as you like!
Organic free range is better than normal free range is better than caged.
The hens diet determines the colour of the yolks.
Pasture diets (ie.
free range) tend to produce eggs with the most deeply coloured orange or yellow yolks.
Use 1/2 tablespoon per egg eggs cant hold any more than that, it makes them runny.
running arubber spatulaorflat edge wooden spoonin long strokes back and forth across the pan, and around the edges.
Perfect Scrambled Eggs…
The scrambled eggs in the photo above are finished,justready for serving.
Notice how:
all the egg pushes into a pile and stays together, indicating its cooked ie.
Scrambled Eggs Tips
Stove heat eggs cook super quickly.
Use medium for a standard stove, or medium low if your stove is strong/hot/big burner.
Use asmaller skilletif cooking less eggs.
~25cm/10 for 4 eggs, ~20cm/8 or less for 2 eggs.
Non stickorwell seasonedcast iron skillet highly recommended for ease eggs are the ultimate food glue.
DO NOTviciously stir around in circles, or zig zag frantically back and forth!
Use gentle, leisurely, sleepy strokes.
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Devour and weep with joy.
Scrambled eggs - soft and creamy, just as they should be!
