Wednesday, December 31, 2008
From Miranda's Kitchen: Best Scrambled Eggs Ever
Soft Scrambled Eggs in the French Style
Note: this recipe is for soft curd "wet" eggs, not firm, dry curd eggs. It is important to not be tempted to add cheese to these eggs. It is also important not to substitute the butter for something else. The key to these eggs is low heat and constant gentle stirring. I highly recommend use of a non-stick pan.
4 large eggs - eggs that are farm fresh (preferably local), organic, and from cage-free hens are superior in taste with their bright orange (very nutrient-rich) yolks.
1 tablespoon organic, salted butter
1/8 tsp garlic powder
Salt & Pepper to taste
Place a non-stick skillet over medium-low heat and melt the pat of butter.
In a bowl, crack the eggs and whisk them thoroughly with the salt, pepper, and garlic powder. Be sure to incorporate the yolks and whites fully. The more you whisk them the lighter and fluffier they will be.
Add the eggs to the skillet and stir gently but thoroughly with a soft spatula to incorporate the eggs and melted butter. Continue to gently stir the eggs to prevent a crust from forming on the bottom of the pan and encourage the egg mixture to heat slowly and evenly. Frequent stirring (but *gentle*) is essential in the first few moments of cooking.
Continue to stir the eggs (at this point, if you like a very soft, pillowy scramble you should continue constant stirring; if you want your soft eggs to have more pronounced curds, stir gently and then let the eggs rest for 30 seconds or so, then repeat). When finished (about 5-7 minutes), the eggs should still be creamy (they will not look "dry" but are fully cooked). Adjust seasonings to taste and serve.