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Introduction:
Scrambled eggs are a breakfast staple, but chances are—you might be making them wrong. Many folks crank up the heat, over-stir, or even add milk thinking it makes the eggs creamier. Truth is, there's a better, simpler way. After trying this method, you'll never go back. This technique transforms ordinary eggs into luxuriously soft, custardy curds. Here’s how to do it the right way.
Ingredients:
4 large eggs
1 tablespoon unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
Optional garnish: chopped chives, grated cheese, or a drizzle of cream
Preparation:
Crack the eggs into a bowl. Add a pinch of salt, but hold off on the pepper for now.
Beat the eggs vigorously with a fork or whisk until the yolks and whites are completely unified. No streaks!
Place a non-stick skillet over low heat. Add the butter and let it melt slowly—no browning.
Pour the eggs into the pan and stir constantly with a silicone spatula. Don’t let them sit still!
Stir gently but continuously, scraping the bottom and sides to form small, soft curds.
As soon as the eggs begin to thicken but still appear slightly glossy and underdone, remove the pan from heat. Residual heat will finish the cooking.
Season with freshly ground black pepper and any optional toppings.
Presentation and Storage Tips:
Serve immediately on warm toast, a croissant, or with sautéed greens for a balanced breakfast.
For presentation, top with a sprinkle of chopped herbs or a crumble of goat cheese.
Scrambled eggs don’t store well; however, if needed, refrigerate in an airtight container for up to one day and reheat gently over low heat.
Variants:
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