The Best Scrambled Eggs You Will Ever Make
by Juliet Sulejmani
I have been trying out scrambled egg recipes for a while now and you would be surprised by how many variations there are to such a simple meal.
I found this recipe here: The Best Scrambled Eggs.
The recipe says you'll be cooking the eggs for 30 minutes, and I was like '30 MINUTES TO SCRAMBLE EGGS!'. But nonetheless I made them and they were actually the most delicious scrambled eggs I've ever had.
I only made half the recipe and should have probably used a smaller burner, because it only took me 5 minutes to cook the eggs. And even so, they were amazing. And I used butter and not oil.
I will totally give it another shot, using the exact measurements and see if I can keep the heat super low, just to see if they can really taste even better.
Here's the original recipe.
MAKES: 2 servings | COOKING TIME: 40 minutes
METHOD
Step 1
Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
Step 2
Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
Step 3
Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
INGREDIENTS
4 or 5 eggs
salt and freshly ground black
pepper
2 tablespoons cream
2 tablespoons butter or extra virgin
olive oil
