I know... how to scramble eggs. Every child's first cooking project, right?
I've always scrambled eggs by cracking them into a mixing bowl, whisking, and then putting them into a warm pan with a little melted butter or olive oil. I thought I made some pretty decent eggs. But then yesterday, I got an email from Tasting Table showing me just how shortsighted I've been my whole life.
Here's what they recommend:
- Crack your eggs right into the pan, which should be cold
- Add butter after your eggs
- Use one extra yolk in addition to your whole eggs
- Use a spatula, not a whisk
- Don't stop stirring
There are more details in the post itself, so go get your egginess on at The Perfect Egg. And look, a video!
Mind blown and bellies full over here. Please tell me I'm not the only one who's been scrambling eggs the wrong way!
Edited to add: Don't let the runniness in the video scare you! Mine have never looked like that. And yes, you can limit the amount of butter and they'll still be delicious :-)