About This Recipe
This recipe details a standardized technique for preparing scrambled eggs with consistent results. The method emphasizes temperature control and timing to achieve tender, moist eggs.
Why You’ll Love This Recipe
- Requires only 5 minutes of active cooking time
- Uses minimal kitchen equipment
- Adaptable to various serving preferences
- Relies on fundamental cooking principles
Ingredients
- 2 large eggs
- 1 teaspoon unsalted butter or cooking oil
- Pinch of salt
- Pinch of black pepper (optional)
Step by Step Instructions
- Crack eggs into a bowl. Add salt and pepper if using.
- Whisk eggs until yolks and whites are fully combined.
- Heat butter/oil in non-stick skillet over medium-low heat until melted and bubbling stops.
- Pour eggs into skillet. Wait 10 seconds until edges set slightly.
- Gently push eggs from skillet edges toward center with spatula, tilting pan to distribute uncooked eggs.
- Repeat pushing/tilting motion every 10-15 seconds for 2-3 minutes until eggs form soft curds.
- Remove skillet from heat when eggs appear slightly underdone (residual heat will finish cooking).
- Transfer eggs to plate immediately.
FAQ
Can I add milk or cream?
Adding dairy is optional but not required. It affects texture and cooking time.
Why medium-low heat?
Lower heat prevents overcooking and rubbery texture.
How do I prevent dry eggs?
Remove eggs from heat when still slightly moist.
You Must Know
- Fresh eggs yield superior texture
- Continuous stirring creates smaller curds
- Salt added before cooking affects protein structure
- Carryover cooking occurs after removing from heat
Storage Tips
- Refrigerate cooled leftovers in airtight container for up to 2 days
- Reheat gently in microwave at 50% power or in skillet over low heat
- Add splash of water when reheating to maintain moisture