Scrambled Eggs Unscrambled
This is how I make light, fluffy scrambled eggs at home. I add milk to my eggs because the proteins in eggs can "set" more liquid than they have with them. Adding milk will render your scrambled eggs softer, creamier, and richer. If there's a rocky reef threatening to ground your happy little egg boat, it is the specter of overcooking. This danger stems from the nature of proteins. A perfectly cooked scrambled egg should have the consistency of Jell-O. The main thing to remember is that if your eggs are cooked in the pan, they'll be overcooked on the plate. Also, I've found over the years that beating some bubbles into the eggs helps to keep the march of heat into the eggs slow and steady, as air acts as an insulator. This recipe first appeared in Season 1 of Good Eats.
ACTIVE TIME: 7 minutes minutes
TOTAL TIME: 7 minutes minutes
Yield: 2 servings
- 3 large eggs
- Pinch kosher salt
- 1 grind freshly ground black pepper
- 3 tablespoons whole milk
- 1 tablespoon unsalted butter
Whisk the eggs, salt, pepper, and milk together until light and foamy. Add the butter to a 10- to 12-inch carbon steel skillet and put over high heat.
When the butter bubbles, after about 1 minute, pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed. Stir slowly with a rubber or silicone spatula.
As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to a warmed plate. Let the eggs rest for 1 minute before serving.