Home – Scrambled Eggs

New Post Meatloaf – The Quintessential Comfort Food 

This Week’s Technique – Scrambled Eggs

Scrambled Eggs

Here are some helpful hints to making wonderfully fluffy scrambled eggs.

Disclaimer: I have a new stove that is way more powerful than the last. I browned the butter, so the eggs aren’t quite as yellow as they could be.

1. 4 eggs, pinch salt, 2 Tbsp half & half or whole milk, pepper

2. Mix all the ingredients with a fork until nicely combined. Don’t over mix. According to Cook’s Illustrated that is about 80 strokes.

3. & 4. Over high heat, melt the butter and add the eggs. As soon as they start to set around the edges, move the set part into center.

5. Once about 60% of the eggs are set, reduce the heat to low and start folding the eggs over themselves and breaking them up a bit

6. Remove from the pan when they are just about done to your liking. The residual heat will finish cooking them. Enjoy!

Stay tuned for the next exciting episode.


Save pagePDF pageEmail pagePrint page


Home – Scrambled Eggs — 1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>