Scrambled eggs are a favorite for breakfast. Making them isn't a time consuming process and they aren't too hard to cook. But, they are hard to do well. If not cooked correctly, scrambled eggs may end up dry, crumbly, bland, or browned, none of which sounds very appetizing. The goal when making scrambled eggs is for them to turn out soft, fluffy, light yellow and full of flavor. And this can be accomplished by following just a few simple tips.
According to Alton Brown, the secret ingredient to the best creamy scrambled eggs is mayonnaise. As he says, "You'll never know that the mayo is in the recipe unless you leave it out." And believe me, he is absolutely right. The tiny amount adds a flavor that transforms the basic scrambled egg into an extraordinary dish for your breakfast.
So here are the secrets behind making the perfect scrambled eggs.....
THE PERFECT SCRAMBLED EGGSMakes 1 to 2 servings
1 Tablespoon unsalted butter
3 fresh eggs
1 teaspoon water
1 teaspoon mayonnaise
1/8 teaspoon kosher salt
Freshly ground black pepper, to taste
Place one tablespoon of unsalted butter in a nonstick skillet and warm it over medium low heat. Be sure that your skillet is appropriately sized for the amount of eggs that you are cooking. A pan that is too large will result in drier eggs because they spread out in too thin of a layer.
While the butter is melting, beat three eggs together with a fork. There should be no white and yolk separation. Do this right before you are ready to add the egg mixture to the skillet, because whisking incorporates air and volume resulting in fluffier eggs. Into the whisked eggs, add 1 teaspoon of water, 1 teaspoon of mayonnaise, and 1/8 teaspoon of kosher salt.
Spread the melted butter around in your pan with a flexible heat-proof silicone spatula. When ready, the butter will foam up a bit and will sizzle if you splash a few drops of water into the pan.
When your skillet is hot enough, add the eggs into the center of the skillet. Scrambled eggs should be cooked slowly over a low heat. Never on high. You want the eggs to cook and set, but not brown or get too hard. Too much heat will dry out the eggs and make them crumbly.
Slowly pull the egg mixture in from the sides and push the cooked portion into the center of the pan. Allow the liquid parts of the egg to run underneath and continue cooking. Keep gently stirring until the eggs are set, but yet still creamy, about 2 to 3 minutes . Don't over-stir or the eggs will break apart and you'll be left with small curds rather than large, fluffy ones.
Remove the pan from the stove top before the eggs are completely done. Because they are a type of protein, scrambled eggs will continue to cook when they are taken off of the heat. For this reason, they should be removed when they still look wet, but not runny.
If the eggs look done in the pan, then they will be over done on the plate.
Top with a little freshly ground black pepper and serve with toast or a side of bacon. I can't think of a more perfect breakfast to start your day!
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