Its all about the temperature at which you cook them.
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When I dont know what to cook, I turn to scrambled eggs.
Theyre obviously great for breakfast.
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I like them with a slice of toasted and buttered sourdough.
The question led me to reach out to experts for their scrambling tips.
Let me tell you, their unanimous advice did not disappoint.
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Heres how to scramble eggs properly:
Whisk your eggs in a bowl.
Then heat a non-stick skillet over low or medium-low heat.
Add butter to your pan; the fat brings richness and prevents the eggs from sticking.
The water will heat up and create steam, which makes the eggs fluffy.
A pinch of salt at this stage also helps tenderize your eggs.
Using a silicone spatula, stir the eggs continuously as they cook.
High heat coagulates the proteins too quickly, making for tough, rubbery, or dry eggs.
Thats the technique Rowse uses.
Proper scrambled eggs are constantly stirred while they cook to make the curd size smaller, he explained.
Several of the chefs I talked to add a soft, creamy cheese toward the end of scrambling.
It is key, they say, to silky eggs.
Serrano-Bahri gets a similar effect with the addition of creme fraiche, or even sour cream.
Whole-milk cottage cheese offers a contrasting texture and compliments the sour cream nicely.
He recommends adding a tablespoon per two eggs.
Now thats a proper supper!
