One of the first marks of a good chef is how well they can cook eggs. This may be because eggs are one of the most flexible of foods and can be prepared in numerous ways—they can even be used in all sorts of baked goods that don’t resemble eggs at all! Still, before aspiring chefs can discover the complexity of eggs, it’s best to master the basics. To do that, first get out your spatulas and whisks.
That’s right: it’s time to make the perfect scrambled eggs.
Although many different chefs and cooks have taken a crack at perfect eggs, this simple recipe comes from YouTube user AmyLearnsToCook. Amy’s take has gotten nearly six million views on the internet and seems like a sound place to start.
Here’s what you’ll need (to feed three people):
- Eggs (six)
- A fork or a whisk
- A non-stick pan
- Butter (one to two tablespoons)
- Mixing bowl
- Spatula
Here’s how to put it all together:
First, carefully crack your six eggs into a mixing bowl and toss the shells. Once all your eggs are all in the bowl, get your fork or whisk and beat the eggs together. Make sure you really mix them together so that all the yolks and the whites are incorporated!
Next, get your pan on the stove and set it on low heat and add a nice knob of butter into the pan—aside from getting the pan slick, the butter also adds flavor and color. Add your eggs to the pan slowly so they cover the whole surface.
Now that everything is combined, do not immediately start scrambling the eggs! Instead, let the eggs cook evenly and gradually for a few minutes. Then, slowly pull the cooked egg from the outside into the middle of the pan, allowing the liquid uncooked egg to fall into its place. Once the curds start to cook, be sure to pay close attention to the pan and keep pulling towards the center.
Feel free to tile the pan around as needed to move uncooked egg around. Finally, as most of the egg is cooked and pulled into the middle, fold the eggs on top of one another and roll them gently around the pan (without cutting them up with your spatula). While the eggs still look slightly “uncooked” (not browned, that is), pull your eggs off and plate them. Voila!
As a final note, feel free to customize these eggs with whatever ingredients you want. Still, add them at the end to maintain the texture and fluffiness of your eggs.
Happy cooking!
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