Home – Scrambled Eggs

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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.

 



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