Glad to be back after a school related lapse. I will be continuing my trek through the Good Eats episodes with scrambled eggs from the first Egg Files episode. After going through life with mediocre scrambled eggs, I jumped at the opportunity to try a recipe different from my parents’ recipe. As it turns out, the key to great scrambled eggs is to induce steam and fold them instead of stirring them. This allows for a perfectly light texture that is still moist. That brings me to the main lesson of scrambled eggs: if the eggs look done in the pan, they will be overdone by the time they make it to the plate. This means that your eggs should still look moist when you serve them to the plate, because they will continue to cook.
So even if you think you don’t like scrambled eggs, I would urge you to give this recipe a try. Maybe you were like me and had mediocre scrambled eggs all your life. This recipe is simple, and once you get the guidelines you can do it without a recipe on hand. So give this recipe a try, and the next time you have guests for breakfast, you can wow them with the best scrambled eggs they’ve ever had.
1. Research done by Cooks Illustrated demonstrated that adding salt to the egg mixture before cooking yielded a more tender finished product. I add a little bit per egg, and people can add more to taste if necessary after cooking.
2. This recipe can be adapted to any number of eggs, the guideline per egg are listed in parentheses below.
3. Depending on the amount of eggs you want to use a different sized skillet, so the eggs won’t take forever. Here are some rough guidelines: 1-3 eggs (8-inch), 4-8 eggs (10-inch), 8-12 eggs (12-inch). This allows for the eggs to be better distributed throughout the pan, otherwise the curds take forever to form (see below).
4 teaspoons to 3 tablespoons of milk (Between 1 teaspoon and 1 tablespoon of milk per egg)
4 pinches of salt (1 pinch per egg)
A small pat of butter
1. Whisk the eggs, milk, and salt in a small bowl.
2. Heat the butter in a 10-inch nonstick skillet over medium heat. Add the egg mixture and stir occasionally until you see curds (see picture).
3. After you begin to see curds, turn the heat up to medium-high and shake the skillet (slide forward and backward on the burner) to make steam.
4. Begin to fold the eggs intermittently between shaking until the eggs begin to coagulate more and most of the liquid is gone from the pan.
5. Serve the eggs immediately onto a plate (remember you already added some salt, so taste them before salting).