How to Make the Perfect Scrambled Eggs

Eggs are one of the most nutritious and inexpensive proteins, and scrambled eggs are great to feed a crowd. The only problem is that they can turn mushy or rubbery in an instant. TI have experimented time and again to find out how to make the perfect scrambled eggs every time. It seems that there are many components in this equation. Scrambled eggs notoriously turn out rubber or mushy, but I have finally found the right components to create tender, fluffy, large curds.

In a nutshell, here are my tips for the best scrambled eggs:

Include more yolks and a little extra fat. The fat will stave off overcooking as well as boost the flavor of the eggs. Adding more egg yolks as well as a little heavy whipping cream will give you the extra fat and moisture needed. The added moisture will help the eggs to become fluffier as well.

• If using 4 eggs in your scrambled egg recipe, add one yolk, 3 tablespoons of heavy cream, and 1/8 teaspoon of salt and pepper. Adjust these measurements according to the amount of eggs.

Use a smaller skillet to scramble your eggs. The smaller pan will hold steam instead of drying out your eggs. The result will be thick, soft curds.

These steps are a must for creating the perfect scrambled egg:

1. Whisk your eggs and cream in a medium bowl.
2. Heat a little butter or olive oil in your skillet over medium-high heat. 
3. Slowly pour the beaten eggs into the pan. Then use a heatproof rubber spatula to constantly push the egg mixture to the middle of the pan. This allows the raw egg whites to cover the rest of the pan. 
4. When there are no longer any loose egg whites running over the bottom of the pan, lower the temperature to medium-low heat and cook for 45 seconds. Then turn the heat off and allow the eggs to continue to finish cooking by residual heat.

Following these tips, you should always have a perfect meal of scrambled eggs! Check out my demonstration below.