Scrambled eggs are a busy cook's best friend. They can be thrown together for a quick nutritious dinner or lingered over at a leisurely brunch. Because eggs are so affordable they are a great asset to families on a budget.
The great thing about scrambled eggs is they can be dressed up by adding sliced shallots or fresh vegetables. You can even top scrambled eggs with a hollandaise sauce and have an elegant Scrambled Eggs Benedict.
When shopping for eggs look for the freshest eggs available. If you do not live near a farm, shop in farmers markets or specialty stores. You can also look for organic eggs. Organic eggs will often times have brown shells but they make excellent scrambled eggs.
When it comes time to cook your scrambled eggs temperature does not mater. Eggs can be cold from the refrigerator or at room temperature. Follow the 7 simple steps below and your scrambled eggs will come out moist and tender.
1. Crack eggs in a large bowl, add a spoon full of fat such as butter, olive oil or sour cream
2. Whisk to blend, whisk the eggs until they are completely blended and yolks are well incorporated
3. Melt butter in a skillet over low heat
4. When the butter is melted pour eggs in and stir immediately. Continue to stir the entire time the eggs are cooking this will keep the eggs forming only small curds.
5. As the scrambled eggs begin to thicken slowly they will begin to look like cottage cheese curds.
6. Once the scrambled eggs form curds and are glossy remove from the eggs from the heat.
7. Continue to stir the scrambled eggs for one more minute while they finish cooking.
Avoid overheating the scrambled eggs this will cause the proteins to bind and cause large dry chewy curds.
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