The Perfect Scrambled Eggs
There's a technique, believe it or not, to making The Perfect Scrambled Eggs.
Equipment
- 1 non-stick sautè pan 12-inch
- 1 mixing bowl Large
- 1 whisk
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 dozen large eggs Cage-free
- 1/4 cup half-and-half (substitute heavy cream or whole milk if fine)
- 1/4 cup 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 tbsps fresh chives Minced
- 1 tbsp kosher salt
- 1 tsp 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.
Notes
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.
