How to Make the Best Scrambled Eggs

by Micah n' Eric Do Food

You won't find these eggs at Denny's. These achieve a soft texture like polenta and are akin to scrambled eggs you'd get at a 4 Star restaurant

Supplies

  • 5 Eggs
  • 1 ½ Tablespoons Butter
  • 2 Pinches Kosher Salt & Cracked Black Pepper
  • 1 Pinch Cayenne pepper(optional)
  • 1 Nonstick Fry Pan
  • 1 Whisk
  • Instructions

    Step 1

    Once you have eggs like these you'll never go back! The difference with these eggs and the rubbery ones you get at short order places, is the time invested to cook. We used 5 eggs to serve 2 people

    Step 2

    Combine eggs and 1Tbsp of the butter in a room temperature fry pan and season lightly with salt. Place over low heat to cook

    Step 3

    Break the yolks and whisk gently and constantly at a slow speed while scraping the bottom and sides of the pan

    Step 4

    Keep whisking gently while your eggs are cooking

    Step 5

    Once the first batch of butter melts away, add the remainder of the butter and a pinch of cayenne pepper (optional, if you're into that sort of thing)

    Step 6

    The eggs will start to thicken, get creamy and small curds will begin to form. This will take about 3-5 minutes. Continue whisking remembering to scrape the bottom and sides of the pan

    Step 7

    Once your eggs start clumping together, they are almost done. Be careful not to over cook, you want to retain a little bit of moisture.

    Step 8

    You'll know your eggs are done when they look like golden cottage cheese and glisten a little bit.

    Step 9

    Plate your eggs, crack some black pepper on top to provide some nice color contrast and serve. GET READY FOR THE BEST SCRAMBLED EGGS EVER!