Scrambled are a classic breakfast, but many people not making proper scrambled eggs. Most buffets and restaurants overcook their eggs making them taste very dry. The correct method resulting in perfect custardy eggs.
SECRET TO CUSTARDY SCRAMBLED EGGS
#1 low-heat. Low heat delicately cooks the eggs, and keeps them custardy. High-heat cooks the eggs too quickly, and browns them. #2 butter and sour cream. This recipe using a high amount of butter. The butter adds a lot of richness to the scrambled eggs. Also, by adding sour cream near the end, the scrambled eggs become creamier, and stop cooking. #3 seasoning at the end. By seasoning the eggs at the end of cooking, the eggs retain their creaminess. If you were to season the eggs before cooking them, the eggs would be watery, and would never become custardy. This is because the salt starts to break down the eggs, and eggs cannot set correctly after broken down.
Firstly, crack eggs in a small bowl.
Next, whisk eggs until homogenized and aerated.
Melt butter in a cast iron or non-stick pan.
Pour in eggs and cook over low-heat stirring constantly.
Once custardy, stir in sour cream or yogurt, salt and pepper.
Enjoy!
- 3 large eggs
- 2 tbsp unsalted butter
- 1 tsp full-fat sour cream or yogurt
- salt and pepper
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Crack eggs in a small bowl.
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Whisk with a fork or whisk until homogenized and aerated.
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Melt butter in a cast iron pan or a non-stick pan.
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Pour in eggs and cook over low-heat stirring constantly.
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Once custardy stir in sour cream or yogurt, salt, and pepper.
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Enjoy!