This post scares me. I’m afraid that my scrambled eggs will convince you that I am incredibly unqualified to be making breakfast, much less write about how to make breakfast.
I don’t add cream, milk, or creme fraiche. My process nothing like Gordon Ramsey’s technique. But my scrambled eggs do come out fluffy and moist. Most of my family now makes eggs the way I do so I hope you’ll give it a try.
First, melt a generous amount of butter in a skillet over medium-high heat.
Once the butter is bubbling, add the eggs. Try not to break any yolks (although you can see I did). Don’t touch the eggs for a few minutes so that the bottoms of the eggs cook. This is key. The cooked egg whites keep their shape, adding texture that prevents the mush fest that a plate of scrambled eggs can be.
Using a spoon, scramble them. At this point, most of the egg white should still be uncooked.
Stir the eggs constantly. Timing is essential. Watch closely. When the egg whites are just cooked through but the yolks are still slightly wet, scream “hallelujah!” Then quickly pull the pan off of the heat and push the eggs onto a plate. Season with salt and pepper and enjoy.
