The Perfect Scrambled Eggs

Eggs are one of the easiest things to cook, but they are also one of the easiest things to get wrong, so I figured I'd do a little recipe to show the do's and don'ts and some techniques to get them perfect every time.

Tip: You can use a knife and cut the egg carton down, as you use the eggs, to save room in your fridge.

Note: It is important to realize that these recipes are merely guidelines to follow. They'll taste great as they are, but I encourage you to play with them and make the recipes your own.

Note: It is good practice to read the entire recipe, while paying particular attention to the "Notes", before you try to make the dish, as there are often subtleties that can be easily overlooked, which sometimes, can make all the difference in the world for the outcome. 

Serves 2

Skill Level: Beginner

Prep time to make filling 7-10 minutes.

 Ingredients

• 4 eggs
• 1 tlb butter

Tools needed:

• Medium Bowl
• Whisk
• Egg Pan

Do's and Don't's of Eggs

DON'T add water or cream to the eggs. 

Only use medium-low heat on the pan.

Let pan fully heat up before adding the eggs.

If you can, let the eggs come to room temp.

Whip as much air into the eggs as possible. The more air in the eggs, the better.

In an egg pan (you can use teflon coated pans, but if you let the pan heat up properly, non-stick is unnecessary.) heat 1 tlbs of butter.

Note: When the butter audibly stops sizzling, but has not yet started to turn brown, it is ready for the eggs.

Use a spatula to move the eggs around.

The lumps in scrambled eggs are called curds. If you want large curds, agitate the eggs less, for smaller curds, agitate more.

Pull eggs off the heat before they're done. They'll finish up from the residual heat in the pan. This prevents the eggs from being dry.

Give the eggs a final stir in the pan and serve.

Top with cheese or anything else you like.

Enjoy.