The perfect scramble is a thing of beauty: soft and hot, golden-hued, composed of extraordinarily creamy curds so rich and well-seasoned they verge on cheesy.
But of course, there's no need for cheese--not when you've got the pure, intense flavors of eggs and butter. The technique isn't complicated. But to master it, you must be willing to give these eggs your undivided attention, doting on them for about fifteen minutes as you move them over the heat with butter and salt, watching for that crucial moment when they tranform from custard into gorgeous, tiny curds.
Watch the video to see how it's done:
Ready to make the finest scramble of your life? A few tips:
Crack your eggs against a flat surface (like the countertop!) and you'll find there are fewer shell shards when you break them open.
Change the ratio
Nathan Myhrvold of Modernist Cuisine suggests adding an extra yolk for every two whole eggs to dramatically improve color, flavor and texture of the final scramble.
The spatula is your friend
Heatproof rubber spatula > plain old whisk. It keeps the edges of the pan clean and the eggs at the bottom moving constantly, which is essential for an evenly cooked scramble.
Do. Not. Overcook.
Squeaky, dry eggs swimming in water are a tragedy. They also mean you've overcooked your scramble! Take it slow, focus and pull the pan off the heat sooner rather than later.
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