I am trying something new with you today. In this blog post I am combining all my favorite content elements…beautiful photography, helpful copy, a reliable recipe, and a fancy-pants how-to video!
I want you to succeed in the kitchen, and part of success comes from seeing how things are supposed to look, how they behave, how to know when something is done, and how to avoid common pitfalls. Plus, isn’t it more fun to cook along with someone? I think so, which is why I am welcoming a friendly little video to our blog post party!
I hope this post feels like we are in the kitchen together, learning how to cook the best scrambled eggs known to mankind.
When it comes to scrambled eggs, the finished dish is simple. Yet in that simplicity, success is found in artful execution. It is not enough to crack eggs into a skillet and stir them until they are no longer raw.
The key to really good scrambled eggs is cooking them over low to medium-low heat, in a non-stick skillet, with only butter and salt, stirring constantly, and then letting time do the rest. You cannot rush really good scrambled eggs, and they are worth every minute.
In the video below, I will show you exactly how to make these eggs. I will also let you know my thoughts on non-stick skillets and how many eggs you need to feed a crowd.
The recipe (or rather, the formula) for really good scrambled eggs can be found below the video, and there is a printable version at the bottom of this post. Enjoy!
P.S. One quick note about this video. Obviously, this video was recorded at Hurley House, not inside a studio. It was also recorded during business hours, so you will hear signs of life in the background. I hope you, like me, will consider the sound of ringing phones or customers in the drive-through somewhat charming. Or at the very least, authentic.
Really Good Scrambled Eggs
for two servings…
- 4 extra-large eggs
- 1 tablespoon unsalted butter
- 1/2 teaspoon Kosher salt
for three to four servings…
- 8 extra-large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon salt
for four to six servings…
- 12 extra-large eggs
- 3 tablespoons unsalted butter
- 1 1/2 teaspoon Kosher salt
for six to eight servings…
- 16 extra-large eggs
- 4 tablespoons unsalted butter
- 2 teaspoons Kosher salt
- Gently melt the butter in a non-stick pan over medium-low heat.While the butter melts, crack the eggs and whisk them with a fork until well-combined.
- Add the eggs and the Kosher salt to the pan.
- Gently stir with a spatula, scraping the edges and folding the eggs over and over.
- Continue cooking until the eggs reach your desired degree of doneness. For large batches, this can take up to twenty minutes.
- The cooking process should be low and slow. Keep in mind that once you remove the pan from the heat, the eggs will continue to cook for several minutes.
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