best scrambled eggs
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Vigorously whisk eggs and 1 teaspoon cold water until frothy and smooth.
- Coat bottom of pan with melted butter or oil.
- pour the eggs into the pan and let sit for a few seconds.
- When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet.
- At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately.
-Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever.
-Remove from the heat and continue to scramble in the last seconds. Serve warm.
Cook's Note
While scrambling, if a thin film of egg begins to set on the edges of the pan while you are whisking away, the heat is too high and you are whisking a bit too fast. Be gentle and take your time. If this happens, very quickly before it browns, incorporate those dry edges back into the eggs with a twist of the whisk and they'll disappear.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 214 | ||
Calories from Fat: 157 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 94.8mg | 29 % | |
Sodium 321.6mg | 11 % | |
Potassium 62.1mg | 2 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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