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Perfect Scrambled Eggs




Source of Recipe


Bridget Lancaster from America’s Test Kitchen


Recipe Introduction


More a set of directions than an actual recipe, this turned out very well. I’ve always done eggs low and slow and added only a little water to the beaten eggs. My eggs are always good, but they take a really long time. This was very fast and better than my eggs have ever been in the past. Another thing that she advices is using a smaller pan so that the eggs don’t spread out too much.


List of Ingredients




Eggs + extra yolks (say one extra yolk for every 3 whole eggs)
Half & Half (about 1 T. per egg)
Butter


Recipe



Whisk eggs and half & half together very lightly – just until combined. Heat the butter in a sauté pan over medium-high heat. Pour in the eggs when the butter stops foaming. Stir eggs, scraping up the cooked bit from the bottom of the pan – you want large, fluffy curds, so don’t break them up too much. When the eggs are just beginning to set, cut the heat down too low to finish cooking. They should still be shiny and moist when you take them out of the pan.