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Scrambled Eggs
Instructions
I get the ingredients ready for the scrambled eggs. The eggs, butter and milk should all be at room temperature. It is best to use homemade butter. I rinse the eggs under running water.
I crack the eggs into a deep plate.
I pour 1/3 cup of milk in with the eggs.
I mix the mixture with a fork until smooth. A fluffy foam is not needed.
I add salt to taste and mix everything again.
I heat a non-stick skillet over the highest heat and melt the butter in it.
I pour the egg mixture into the skillet. I set the heat to medium. I wait about a minute, until the egg mixture begins to set. I do not cover the skillet with a lid.
I start stirring everything in different directions. The scrambled eggs cook for about 2 minutes; they should be glossy and slightly moist.
The scrambled eggs are ready. I serve them either with fresh herbs or with the addition of various sauces, which give them their own special touch.
Tips
- 1
ROOM TEMPERATURE is the "secret" to tenderness. Cold eggs + cold milk + cold butter = uneven cooking. Warm ones = even cooking.
- 2
NO LID is the "secret" to texture. Under a lid, the steam makes a rubbery mass. An open pan gives tender "waves" like in a restaurant.
- 3
STIR CONSTANTLY is the "secret" to the "little clouds". Without stirring, you get a solid omelette. Constant movement breaks the egg mixture into tender little lumps.
- 4
TAKE IT OFF MOIST is the "secret" to juiciness. Cooking it "until dry" will leave it dry and rubbery. Take it off while glossy and moist and it will finish on the plate. The same principle works in other kinds of egg breakfasts.
Video
FAQ
Which eggs should I choose? +
Ideally, fresh chicken eggs (2 eggs is the optimum for one serving). Alternatives: farm eggs (2 pcs, a "premium" choice with a brighter yolk), quail eggs (8 pcs = 2 chicken eggs, more tender), duck eggs (1 pc, richer and more "French"), guinea-fowl eggs (1–2 pcs, a delicacy), or a mix of chicken and quail eggs, 1 + 4 pcs, for an interesting variation. Fresh eggs in the shell straight from the farm are the "premium" option. Do not use cracked eggs, eggs with a dirty shell, or eggs past their date. For a "classic scramble", use fresh eggs.
What can I use instead of milk? +
Alternatives: 10% cream (1/3 cup, a "premium" choice, more tender), 10% sour cream diluted 50/50 with water (1/6 cup of each, tangier), coconut milk (1/3 cup, a "vegan" option), unsweetened almond milk (1/3 cup, a "diet" option), Greek yogurt + water 50/50 (1/6 cup of each, tangier), or water (1/3 cup, the "budget" option, less tender). Fresh whole milk is the "premium" choice. Do not use sweetened carton milk, flavoured milk, or kefir (it will curdle). For "American classic" results, use whole milk or cream.
How long do scrambled eggs keep? +
Fresh scrambled eggs are at their best straight from the pan (warm and moist). At room temperature, keep them no longer than 1 hour (after that they begin to separate). In the fridge, in a tightly sealed container, up to 1 day (but they will turn rubbery). Before serving, reheat in the microwave for 20 seconds under a cover, ideally with a spoonful of milk. I do not recommend freezing them, as the structure will break down completely. Do not leave them at room temperature for longer than 2 hours, as eggs with dairy spoil quickly. It is best to cook them "for one sitting".
What do I serve scrambled eggs with? +
The American classic: with a couple of slices of crispy bacon; with white-bread toast and butter; with half a sliced avocado; alongside a cup of fresh coffee or cappuccino; with a glass of orange juice; with fresh cherry tomatoes; with sliced smoked salmon (for a "premium" version); with a cup of cocoa with marshmallows for children; with fresh herbs (parsley, coriander, chives); with grated cheese on top (cheddar, mozzarella); with tomato salsa or guacamole; or with plain yogurt on the side. For an "American breakfast", serve it with everything at once. It is a versatile breakfast for both weekdays and weekends.
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