Perfect Scrambled Eggs

This recipe was added by:

Amanda

This recipe is ideally for:

Any occasion you want

Meal type:

Breakfast recipe

Where the recipe originally came from:

Adapted from Gordon Ramsey

A little about this recipe

Scrambled eggs was one of the first things I learned how to cook. Once I was able to reach the stove, Dad immediately showed me how to make one of my favorite foods. This is a bougier riff on eggs that's still easy for anyone to make-- even when you're half-asleep or hungover! The secret is modulating heat so that the eggs don't cook too quickly. The bottom of the pan stays hot off the stove, heating the eggs up perfectly.

Ingredients

2-3 large brown eggs
Fat of choice (olive oil, butter, etc.-- just not PAM!)
Whole milk or creme fraiche
Toast (optional)
Chives (optional)
Salt and pepper to taste

Instructions

In a small stovetop pot, combine eggs and fat. Grab a spatula or a frosting spreader (yes, really-- metal whisks will score up nonstick cooking gear).
Cook over medium-high heat, stirring constantly.
When mixture begins to thicken up and solidify, take off heat and continue stirring for about 20-30 seconds.
Place pot back on heat and continue stirring.
When eggs begin to form clumps, take off heat and continue stirring. Add whole milk or creme fraiche, salt, pepper, and any other seasonings (like chives!).
Place pot back on heat and stir until all liquid has evaporated and eggs are looking fluffy. You'll hear them sizzle.
Take off heat and stir for a few more seconds. Serve with toast or eat straight-up.

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