Fluffy Scrambled Eggs (Americas Test Kitchen) |
|
 |
Prep Time: 2 Minutes Cook Time: 2 Minutes |
Ready In: 4 Minutes Servings: 4 |
|
From Cook's Country. I've always had scrambled eggs cooked to firm. I still consider these completely cooked, but soft and luscious. I was in eggy heaven from the first time I made these. Try a bit of cheese over the top if you can stand it. I've added more of the recipe notes parenthetically. Ingredients:
8 large eggs |
1/4 cup half-and-half |
1/2 teaspoon table salt |
1/8 teaspoon ground black pepper |
1 tablespoon unsalted butter |
Directions:
1. Crack eggs into a medium bowl. Add half-and-half, salt, and pepper. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large. (Overbeating will cause the eggs to be tough.).
2. Melt butter in a large nonstick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them (with a spatula) from one side of the pan to the other until they are nicely clumped into a single mound, but remain shiny and wet, about 2 minutes. Serve immediately.
|
|