THE PERFECT SCRAMBLED EGGS

This is probably the most famous eggs recipe on the internet, and definitely my favorite. It’s soft and creamy, yet still has texture, and is perfectly buttery. I try to make these eggs at least once whenever I get beautiful golden yolks and its also a good way to stay in practice with my one handed egg cracks, but I’ve NEVER made it this well. I always got it too undercooked and it was never right.

This was the first time I’ve made truly fluffy eggs. The secret is how much air you incorporate into them. You have to constantly stir them quickly. This creates a smaller curd once the eggs set up making them more tender, and it also incorporates more air making the eggs inflated, much like whipped egg whites. I’ve made these eggs really well twice now, but both times they’ve never had enough salt, but at the same time I don’t want to push it too far. I feel like every twist will get it too salty, and I’m not near confident enough to use kosher salt yet.

I’ve never noticed the chives in these eggs before, but this time they really made a different. They add a little kick, and the crunch doesn’t ruin the texture of the eggs. I need to test whether adding the yogurt/creme fraiche/sour cream actually ends up making a difference. The butter makes the eggs super glossy and just overall gorgeous.

INGREDIENTS

3 Whole Eggs

2 Tbsp Butter

1 tsp of yogurt product (Creme Fraiche, Flavored Yogurt, Plain Yogurt, Sour Cream)

Chives to taste

Salt and Pepper to taste

INSTRUCTIONS

Get your ingredients out and prepared

Crack 3 cold eggs into small saucepan and 2 tablespoons of butter

Set the pan on high heat and start rapidly stirring your eggs

As your eggs start to set up, take them off the heat and break down the curds that have formed. We don’t want any curds until the very end.

After the eggs’ curds have been broken, take it back onto the heat, constantly stirring.

Rinse and repeat until the eggs are thick and the eggs are rapidly coagulating. Then take the eggs off the heat.

Stir quickly until the eggs are almost cooked, then stir in bursts as to not destroy the curds you have, but to break down the larger new curds.

When there’s no liquid egg, add your tsp of yogurt and lightly stir until the yogurt is absorbed.

Add salt and pepper to taste along with thinly chopped chives and serve on toast.