How to make perfect scrambled eggs - myfoxcarolinas.com

How to make perfect scrambled eggs

Updated: Oct 25, 2012 04:18 PM EDT
© iStockphoto / Thinkstock © iStockphoto / Thinkstock
  • Past stories from SaveurMore>>

  • Everyman's fish -- the tuna sandwich

    Everyman's fish -- the tuna sandwich

    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
  • From Western waters

    From Western waters

    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
  • Crawfish: Born on the Bayou

    Crawfish: Born on the Bayou

    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.


By the Editors of Saveur

 

Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking.

The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.


1. Grease a 10" nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack 3 eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.


2. Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.


3. Add 1⁄4 tsp. kosher salt, 1⁄2 tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.


4. Transfer to a plate and season with freshly ground black pepper to taste and 1 tsp. finely chopped chives. Serves 1.


See step-by-step photos in the gallery »

  

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJZY FOX 46
3501 Performance Rd.
Charlotte, NC 28214
Main Number: (704) 398-0046

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices