Scrambled eggs are a strange topic at our house…My wife has developed a very specific technique that she has honed over many years and I have to admit they ARE tasty. The strange part is that even though she is by far my biggest culinary fan, she reserves the making of this dish for herself… and simply won’t let me make them!?
This is the same person who will utterly destroy my classic 2 lb meatloaf in a matter of days; having it both for breakfast and lunch…and she devours the Jacques Torres NYT legendary chocolate chip cookies I make (those are the ones with the dough that requires the 36 hour batter rest before baking). She went so far as to flat out hide those cookies in the back of the freezer… in a hollowed out box of frozen Brussel sprouts (the horror), which she expertly resealed to disguise the contents.
But eggs are another subject all together…a mystery that goes something like this…
Week 1: she loves eggs… Week 2: she hates eggs… Both weeks I am the guy who made the cookies and yet, she doesn’t want me to try my hand at making this dish!
So…enough of the delay, after 20 years of perfecting her technique and recipe, below is my wife’s version of Perfect Scrambled Eggs.
(If, by chance, I get the opportunity to make these one day, I will happily report back how well it worked out.)
Start with the eggs and a whisk gently in a bowl. Do not add any milk or liquids.
THE LITTLE KNOWN SECRET STEP
Gently give the eggs a quick mix in a blender for approximately 5 -10 seconds and then run them through a fine mesh strainer. This helps mix the yolks with the whites and keeps them extra creamy.
Heat butter in a pan on low heat being careful to not let the butter get too hot before adding the whisked eggs. Once added, let the eggs begin to set then STIR CONSTANTLY on LOW HEAT with a rubber spatula gently lifting and pushing the eggs helping the curds to form.
Do not be afraid to carefully lift the pan off the burner if it gets too hot. My wife uses a super lightweight non stick skillet that she uses just for eggs.
Just as the eggs begin to form the soft curds and start to firm up, then add any additional ingredients….splash of creme fraiche, heavy cream, etc.
SERVE on a HEATED PLATE.
Eggs get cold fast and NOBODY likes cold eggs!
- 3 eggs
- 1-2 tablespoons of butter
- additional add-ins: milk, heavy cream, Creme Fraiche
- in a medium bowl whisk together 3 eggs
- gently mix in blender for 5 to 10 seconds
- strain mixture through a fine mesh strainer
- In a nonstick skillet, melt butter over medium low heat until slightly foamy
- Add eggs and let cook until they slightly begin to set
- after the eggs begin to set stir constantly in a back and forth motion with a rubber spatula helping the curds begin to form
- Just before the eggs finish cooking add splash of creme fraiche or milk
- serve on a HEATED plate