If I had the opportunity to line up the best chefs in the world for a competition (that I would judge of course) I would ask them to make me scrambled eggs.
Such a simple dish, yet, unlike any other I think, reveals the chef’s true culinary skill. Superior scrambled eggs have the texture of custard. In order to achieve that texture you must do 3 things right: low heat, constant stirring, and knowing exactly when to remove the eggs from the burner. Too soon and the eggs will be undercooked, runny, and unappetizing. Too late and they’ll be overcooked, dry, and lumpy.
You can’t do this if you’re in a hurry. The low heat and constant stirring will keep you at the stove a good 15 to 20 minutes, at the very least.
Need This
One dozen extra large eggs
4 teaspoons of butter at room temperature
Salt
Ground black pepper
Snipped chives (optional)
Do This
Crack the eggs into a large mixing bowl.
Mix (or whisk) the eggs vigorously until they get frothy.
Hiss a little non-stick cooking spray into a large non-stick skillet.
Pour the egg mixture into the cold skillet then put a low heat under it.
As soon as you light the burner get out a rubber spatula and start mixing the egg around in the pan, scraping the bottom and sides and folding over. Continue to do this until it hurts (at least 15 minutes).
I know what you’re thinking, but you must resist the temptation to raise the heat.
About the time that you think your arm is going to fall off, remove the skillet from the heat. The eggs should have a custardy texture and appearance – but not runny.
Plate the eggs on warmed plates.* Drop a dollop of butter in the center of each serving (it will melt in a few seconds). Add salt and black pepper to taste and snip a few chives over the top if using.
Serve immediately.
Serves 4. My Cost approx. $ 2.10 total – about 53 cents per serving.
*Nothing worse than cold scrambled eggs. GMN