Bold statement isn't it? Scrambling eggs is one of the most common methods of preparing eggs due to its simplicity and the delicious end product. It is also however, an incredibly easy thing to do wrong as cooking it at differing heat levels, adding a wrong mixture of ingredients or over cooking the eggs can all lead to a less than satisfactory end result.
Prep time: 5 minutes
Yield: 2 to 3 servings
Large eggs: 6
Milk: 6 teaspoons
Salt: 2 to 3 dashes
Crack and Mix
In a large bowl, crack the eggs and add the milk and salt.
Beat The Right Way
It may not seem like it, but beating the eggs the correct way is absolutely crucial. Beating the eggs adds air and creates fluffy scrambled eggs. Tilt the bowl towards you and beat the eggs with a fork or whisk using quick turns of the wrist to create a round beating motion.
It is suggested that you beat the eggs for 1.5-2 minutes until the mixture is frothy and evenly coloured. Be careful not to over mix, as this will lead to a lifeless end product.
Heat the Pan
Place your non-stick pan just above medium heat. A 12' pan will work well for 6 eggs. Once the pan has heated (hover your hand over the pan to see), add the butter and allow it to melt. Once the last bit of butter has liquefied, move to the next step.
Add the Eggs
Add the egg mixture into the pan. Do not mix or stir the eggs as yet. Wait until the eggs appear to begin setting and then using your spatula, push all the eggs towards the middle of the pan. Tilt the pan around to allow runny parts of the eggs to spread across the rest of the pan.
As the eggs continue to set, break up large pieces with your spatula. Every once in a while, push the eggs to the centre and tilt the pan around to allow runny parts to once again distribute.
Once there are no longer any runny parts to the eggs, flip them all over and allow to cook for another 15-25 seconds.
Remove the pan from the heat and plate the eggs. Add salt and pepper to taste and enjoy these perfectly cooked scrambled eggs.