The perfect scrambled eggs (and simple)

It’s like making risotto. You have to keep stirring on very slow heat and time-to-time take it off the heat and stir using the pan’s residual heat. Patience is key here.

Don’t ever use milk or cream as it eventually releases out as water and looks bad (the egg white is fat soluble, not water soluble). Use butter to add creaminess.

Process:
Start with a little butter melting in a pan. Add you 3 eggs directly into the pan and make sure you turn the heat down to quite low. Don’t use salt.

Then start stirring with a spatula constantly to almost whip into a buttery form.

Keep stirring for 5-7 minutes. Add more butter if needed.

Don’t under any circumstances turn up the heat. It takes a while to start cooking – so be patient. Eventually the liquid will start solidifying.

Depending on your tastes you can add in some Parmesan cheese grated, parsley etc. (and more butter if needed)

Based on how runny you like it, stop stirring after 7 minutes and serve immediately (don’t let it sit in the pan, loses its buttery texture).

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1 Comment

  1. Pingback: Another scrambled eggs experiment (ricotta cheese) | My food experiments..

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