Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation — over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible — burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you read more.
- Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
- Allow eggs to warm up to room temperature before cooking.
- Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
- Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
- Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
- Once the eggs are in the skillet, cook them on low heat, stirring continuously.
- If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
- Remove the eggs from heat when they've solidified but still have a glossy sheen.
What are your tips to making perfectly scrambled eggs?