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Perfect Scrambled Eggs

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Turning out rich and creamy�not dry and rubbery�scrambled eggs makes the simplest of all meals something special. Adding a couple extra yolks and � cup half-and-half ensures rich flavor, and the added fat prevents overcooking, as does seasoning the raw eggs with salt, which tenderizes them. To create large, even curds, we used a smaller (10-inch) skillet so we'd have a thicker layer of eggs. Stirring constantly (scraping along both the sides and bottom) helped the eggs coagulate evenly, and dropping the heat partway through gave us more control than doneness. Pan thickness will affect cooking times. (If using an electric stove, heat one burner on low and a second on medium-high; move the skillet between burners for temperature adjustment.) To dress up the eggs, add 2 tablespoons minced fresh parsley, chives, basil, or cilantro, or 1 tablespoon minced fresh dill or tarragon after reducing the heat to low."

List of Ingredients

◦ 8 large eggs plus 2 large yolks
◦ � cup half-and-half
◦ Salt and pepper
◦ 1 tablespoon unsalted butter, chilled


Recipe

Beat eggs, yolks, half-and-half, ⅜ teaspoon salt, and � teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat.

Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1 � to 2 � minutes.

Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

Serves 4







❧ Variations:

� Perfect Scrambled Eggs for Two:
Use four large eggs plus one large yolk, 2 tablespoons half-and-half, ⅛ teaspoon salt, ⅛ teaspoon pepper, and 1 � teaspoons butter. Cook eggs in 8-inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.

� Perfect Scrambled Eggs for One:
Use two large eggs plus one large yolk, 1 tablespoon half-and-half, pinch salt, pinch pepper, and � teaspoon butter. Cook eggs in 8-inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.

� Smoked Salmon Scrambled Eggs with Chive Butter:
Mash 3 tablespoons softened unsalted butter with 3 tablespoons minced fresh chives. Toast four 1-inch-thick slices rustic white bread, then spread with 2 tablespoons chive butter. Cook eggs as directed, using remaining chive butter. Immediately spoon eggs on top of buttered toasts, top with 3 ounces smoked salmon, and serve. Garnish with extra chives if desired.