Soft and Creamy scrambled Eggs
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Creamy scrambled eggs.. Eggs have never tasted better! You’re missing out if you’ve never scrambled eggs this way. So simple, we can’t believe it took this long to figure it out!
When you think of breakfast, you think of scrambled eggs. They’re easy, they’re tasty, and they’re a great source of fat and protein. The problem is, most of us have been making them wrong our whole lives! It makes me sad to think about all of the eggs I’ve wasted making scrambled eggs the wrong way.
Recently, I’ve made a break-through discovery in the world of scrambled-egg-making. Instead of cooking scrambled eggs over high heat for only a few seconds, the key is to cook the eggs over a low heat for a few minutes! This completely changes the texture and taste of the eggs. Instead of rubbery, burnt chunks of eggs, you end up with smooth, creamy eggs that are absolutely delicious.
Making Creamy Scrambled Eggs The Right Way
Circular “swirls” around
Elongated “rakes” across the pan
While you’re cooking the eggs, you’ll have to make sure that you stir them constantly, almost immediately after you’ve poured them into the pan. This will ensure that they don’t stick and cook too fast. However, once they start to cook, you’ll want to change from a circular stir to more of an elongated rake across the pan. Above are examples of both the circular and elongated ways of stirring.
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If you like toast with your eggs, you can try this cauliflower toast.
Soft and Creamy Scrambled Eggs
Print8 minutes
Breakfast
Ingredients
| 4 large eggs | |
| Salt to taste | |
| Pepper to taste | |
| 1 tbs butter | |
| Chives for garnish, optional |
Directions
Whisk together 4 large eggs, salt and pepper to taste.
In a large pan, melt butter over medium heat.
Once butter is melted, pour in the eggs, salt, and pepper.
Immediately after, with a silicon spatula, constantly stir the eggs in small circular motions. This will ensure that the eggs do not stick to the pan, and that they do not cook too quickly.
Once the eggs begin to clump together and form small peaks, stop stirring the eggs and begin to make long strokes with the spatula (a photo is included to illustrate what "long strokes" look like).
While the eggs are still slightly runny, remove the pan from heat and allow the eggs to firm up. This will take only a few moments.
Notes
- The key to making creamy eggs is the temperature at which you cook them. Cooking eggs over a medium-low heat will ensure that the eggs are not cooked to quickly and that they are not hardened.
- If you're feeling adventures, chop up 3 oz of your favorite turkey or ham from the deli and add it to the mix!
- In addition to lunch meat, adding in a few oz of cheddar cheese will make this dish even better!
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