Different techniques result in different textures when it comes to cooking eggs. Large fluffy perfectly scrambled eggs are my absolute favourite kind of eggs to enjoy for breakfast or lunch.
(Well, except my easy smoked salmon eggs benedict.)
Here’s my technique for this simple dish:
Melt the butter in a 12-inch nonstick skillet over medium heat. Meanwhile, beat eggs, sugar and liquid until everything is well incorporated.
Pour into the preheated skillet and let cook undisturbed for 30-60 seconds until some of the egg is starting to solidify. With a side of your rubber spatula, scrape the egg to the centre allowing the liquid egg to run in its place. Continue cooking undisturbed for 10-15 seconds, followed by gently scraping the eggs to form large fluffy curds.
For food safety reasons, since the spatula touched the raw egg, I switch to another spatula or a wooden spoon when the eggs are nearly cooked. When cooked through, remove to a plate and serve immediately.
Ingredients
Directions
Melt the butter in a 12-inch nonstick skillet over medium heat. Meanwhile, beat eggs, sugar and liquid until everything is well incorporated.
Pour into the preheated skillet and let cook undisturbed for 30-60 seconds until some of the egg is starting to solidify. With a side of your rubber spatula, scrape the egg to the centre allowing the liquid egg to run in its place. Continue cooking undisturbed for 10-15 seconds, followed by gently scraping the eggs to form large fluffy curds.
For food safety reasons, since the spatula touched the raw egg, I switch to another spatula or a wooden spoon when the eggs are nearly cooked. When cooked through, remove to a plate and serve immediately.
Make it Low Carb/Keto/Paleo: for Keto, use heavy cream. For Paleo, use water.
Happens to be Vegetarian and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
