Perfect Scrambled Eggs
Scrambled eggs are a delicious, quick, protein-rich breakfast, and their flavor depends on how you prepare them. With this detailed step-by-step recipe, you'll learn how to fry perfectly fluffy, almost creamy scrambled eggs that won't burn. For frying, prepare butter, and for the eggs, add a little whole milk (1 tablespoon per egg), salt, and black pepper to taste. Place the finished scrambled eggs on a plate warmed in the oven or in hot water.
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Recipe:
Beat the eggs:
Whisk 3 large eggs, 1 pinch coarse salt, 1 pinch freshly ground black pepper and 3 tablespoons whole milk until lightly frothed.
Note
You'll likely be serving your eggs on a plate. Alton strongly recommends placing the plate in a low-heat oven or submerging it in hot water while cooking. Cold plates absorb heat from the food.
Add to the pan:
Add 1 tablespoon of unsalted butter to a 10- to 12-inch nonstick skillet and set over high heat. When the butter begins to bubble (about a minute), pour the eggs directly into the center of the pan, allowing the butter to rise to the edges where it's needed.
Stir the eggs:
Stir slowly with a rubber or silicone spatula. As soon as the whites begin to form large, soft clumps, reduce the heat to low and begin folding and folding the eggs, gently shaking the pan with your other hand.
Let me rest:
Once there's no more runny egg mixture left in the pan, turn off the heat and carefully transfer the scrambled eggs to a warm plate. Let the eggs rest for 1 minute and serve.
Categories
recipe / Recipes for one / Breakfast / Main courses / Eggs and dairy products / American cuisine / Alton BrownRecipe collections
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