Scrambled Eggs
Soft, creamy scrambled eggs done in five minutes. The whole trick is low heat and patience.
Scrambled eggs are the recipe everyone thinks they don’t need written down, and then makes them dry and overcooked anyway. The difference between diner-style rubbery eggs and soft, custardy ones comes down to one thing: heat.
Cook them gently, stir often, and pull the pan off the burner before they look fully done. Residual heat finishes the job in the few seconds it takes to carry the plate to the table.
Ingredients
- 4 eggs
- 1 tbsp butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Crack the eggs into a bowl and beat well with a pinch of salt until the yolks and whites are fully combined.
- Melt the butter in a non-stick pan over low-to-medium heat.
- Pour in the eggs and let them sit for a few seconds.
- Stir slowly and constantly with a spatula, pushing the eggs from the edges into the center.
- Take the pan off the heat while the eggs still look slightly wet, since they keep cooking from residual heat.
- Season with salt and pepper and serve immediately.
Equipment
- Non-stick skillet
- Silicone spatula
Tips
- Low and slow is everything. High heat gives you dry, rubbery curds; gentle heat gives you soft and creamy.
- Salt the eggs before cooking, not after, so it dissolves evenly and seasons throughout.
- For extra-creamy eggs, stir in a small knob of cold butter or a splash of cream right at the end.