I gave Danny a confused look when he looked up a recipe for scrambled eggs more than a year ago.
Eggs are basic. I’d been making them for years, and lived off of them in college. We know how to cook scrambled eggs, I told him.
One bite of his eggs, and I knew I’d been wrong. So wrong. I had been obliterating eggs! (And eating some bad eggs at restaurants, too). Scrambled eggs need to be cooked gently to turn into one of the best things ever. My little sister, Lila, calls them “juicy” – a 7-year-old’s way of saying they are creamy, soft, flavorful, and simply satisfying. She always asks for more.
Somewhere I read that someone cooks these on really low heat for a half hour to get seriously soft scrambled eggs. I think we’ve pushed it to 20 minutes, but haven’t gotten so far as 30. Something to try though.
I can’t be the only one out there who thought she knew scrambled eggs. The trick is to go low and slow. Here’s how we make them:
Bring a pan to low-medium heat. Add a chunk of butter, a 1/2 tablespoon or so. Depends on how indulgent you’re feeling. Swirl the pan to coat with butter.
Crack two eggs into a mug or small bowl. Use a fork to mix completely. Add uncooked eggs to pan.
After a couple of minutes, the eggs just barely begin to set at the edges. Use a wooden spoon to push some of the egg from one end to the other. You’ll start to see a couple of small curds. Continue moving the eggs around as soon as you see that the edges have almost started to set again.
The eggs are done when they are still soft, but not liquidy anymore. Just before they’re done, grate some cheddar or goat cheese on the eggs if you’ve got it. Season with salt and pepper and serve.
I don’t usually add cream to eggs this soft. But it’s a good trick to use if the eggs are a bit more overdone than you’d like. Just add a splash of cream and move the eggs around until the cream is incorporated.