CREAMY SCRAMBLED EGGS
I often think scrambled eggs get a bad reputation because of all those hard, chalky, tofu-textured eggs we used to get at the school cafeteria – perfectly understandable, because they’re trying to feed kids on a budget. But scrambled eggs made right are a way different story.
These aren’t my everyday eggs, but they’re the eggs I make when we’ve got company or I’m craving something particularly decadent for brunch. The trick to these is really whisking the heck out of ‘em to help break down all the mucousy strands. Then, you cook them on low heat with just occasional stirring so they cook slowly, allowing them to get rich and creamy.
Cook them with a heat-resistant rubber scraper if you’ve got one. That way you can easily get all the eggs up off the pan – and it also means easier clean-up.
These take longer than typical scrambled eggs, but they’re well worth the time investment and always get compliments from guests.
CREAMY SCRAMBLED EGGS
- 6 eggs beaten
- 1 tbsp butter
- 2 tbsp cream cheese sour cream is incredible
- splash of milk
- salt to taste
Crack eggs into a bowl and add a small splash of milk. Whisk them vigorously until they’re solid yellow in color and very bubbly on top.
Meanwhile, warm a non-stick skillet over low heat and drop the butter and cream cheese into the pan. You want them both to melt. The cream cheese will become pasty and the butter will get translucent and bubbly. Fold them into each other until you have a solid white mass in the center of the pan. Then distribute evenly across the bottom of the skillet and pour your eggs in.
Let the eggs sit for about twenty seconds or so until they’ve created a cooked film at the bottom of the skillet. Then, scoop the eggs across using the spatula to disperse the eggs out.
Now that they’re cooking, you want to do minimal stirring to keep them velvety.
Repeat the process until most of the eggs are cooked through. Turn off the heat when they’re about three-quarters of the way cooked and continue stirring off the heat until the heat of the pan cooks them the rest of the way. If you need to return them to the heat for a little longer, you can. It’s okay if they’re still just a little wet when you put them on a plate. They’ll continue cooking a tiny bit as they cool. I like to sprinkle them with parsley and salt before serving. Mmmm….