Scrambled eggs are warm, comforting and versatile. They should be in every cook’s arsenal of recipes (or really, anyone who eats). They seem like they should be easy to whip up, but they can be a little tricky to to get just right. Read on for tips for how to make the perfect creamy, scrambled eggs.
Past Egg Regrets
I can’t tell you how many times I’ve cranked up the heat, hastily scrambled some eggs and poured them on the pan. The sizzle and scorch of the eggs hitting the pan resulted in anything but creamy eggs. Rather, it was an egg jumble, and while I ate it, it wasn’t what I enjoyed at fancy breakfast buffets or really good cafes.
Choose Pastured over Factory
But before we get into tips and tricks for perfect scrambled eggs, let’s talk about the quality of your eggs. I highly recommend seeking out a farm to get local, pastured eggs. If you’re unable to do this, then think about paying extra for pastured eggs at the grocery store. I really like Nellie’s Free Range Eggs. They aren’t overly expensive and they are pretty easy to find. They are sold at Giant/Martin’s/Stop & Shop stores, Walmart, Sam’s Club, Safeway and BJ’s. I get a package of 18 eggs for $6.50.
|Pastured eggs are worth the extra cost|
The reason I recommend pastured eggs is because the nutrition found in these eggs is so much better. You can tell by how orange the yolks are. The darker the orange color, the higher levels of vitamins and healthy fatty acids. Not to mention the health of the chicken. Happy chickens make delicious eggs. Whenever I am tempted to buy cheaper eggs, usually when I am at a store that doesn’t carry pastured eggs, I think of the chickens crammed inside cages and I just can’t do it. I can’t support factory farms.
While it may be difficult to pay more for eggs, think about the cost break down. I use four eggs to feed myself scrambled eggs. That’s just over $1.40 for some good quality protein. Compare that price to what wild caught salmon or pastured beef would cost, and you can see what a good deal it is. As someone who cares about nutrition but doesn’t want to completely blow my grocery budget, eggs are where it’s at.
|Low and slow heat is key|
Low and Slow is Key
Back to scrambled eggs. I did some research over the years. I learned that the eggs need to cook low and slow to break down the protein in the eggs. This results in creamy scrambled eggs, even without the addition of milk or cream (although milk or cream added to eggs is heavenly). See that photo above? The pan heat should be so low that there is no sizzle when you pour in the eggs. You almost get bored waiting for a thin layer to solidify on the bottom of the pan. Then, you take a spatula and scrape the bottom of the pan in towards the middle. Repeat, repeat, repeat until the eggs are almost done.
I also learned, and this is key, to turn off the heat before the eggs are finished cooking. The residual heat from the pan finishes cooking the eggs to perfection with just the slightest bit of runniness. If you wait until your eggs look perfect over the heat, they will be overcooked in the seconds it takes you to turn of the heat and move the pan.
So let’s dive in, shall we? Get your pastured eggs, your pan and your butter. Let’s go make breakfast.
|Perfect Scrambled Eggs|
Perfect Scrambled Eggs
Time: 10 minutes
|Perfect Scrambled Eggs|