There’s a technique, believe it or not, to making The Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous Boma-Flavors of Africa, Breakfast Buffet. They’re known for their scrambled eggs, so, of course, I tried them. They were the most amazing scrambled eggs I’d ever eaten. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I decided to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat, the eggs will be well-cooked. Soft and fluffy will take less time than the dryer, and be more well-done.

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Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Yields: 4 servings
Equipment: 12-inch non-stick sautè pan, large mixing bowl, whisk, chef’s knife, cutting board

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk if fine)
1/4 cup of whipped-style cream cheese, room temperature (substitute 4 ounces of goat cheese, or 4 ounces of feta cheese, 4 ounces of Queso fresco, or 1/2 cup, your choice, of freshly grated cheese)
2 tablespoons fresh chives, minced
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground

Instructions:
In a large bowl, whisk together the eggs, half-and-half, Kosher salt, and fresh-ground black pepper. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch sautépan on medium heat. Once the egg mixture is ready, turn the heat down to medium-low. Continue whisking the eggs, allowing the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull them across the pan with a rubber spatula, forming large soft curds. Continue cooking, pulling, lifting, and folding the eggs until they have thickened, and no visible liquid egg remains.

Do not rush this process; times may vary slightly, approximately.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and fresh chives. Season the eggs with a light sprinkling of kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot!

There you have it, my Perfect Scrambled Eggs.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/