The Best Scrambled Eggs You Will Ever Make
by Juliet Sulejmani
I have been trying out scrambled egg recipes for a while now and you would be surprised by how many variations there are to such a simple meal.
I found this recipe here: The Best Scrambled Eggs.
The recipe says you'll be cooking the eggs for 30 minutes, and I was like '30 MINUTES TO SCRAMBLE EGGS!'. But nonetheless I made them and they were actually the most delicious scrambled eggs I've ever had.
I only made half the recipe and should have probably used a smaller burner, because it only took me 5 minutes to cook the eggs. And even so, they were amazing. And I used butter and not oil.
I will totally give it another shot, using the exact measurements and see if I can keep the heat super low, just to see if they can really taste even better.
Here's the original recipe.
MAKES: 2 servings | COOKING TIME: 40 minutes
Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
4 or 5 eggs
salt and freshly ground black
2 tablespoons cream
2 tablespoons butter or extra virgin