Scrambled Eggs

Scrambled eggs are a quick, easy, and versatile breakfast option. Here’s a basic guide to achieve perfectly fluffy and delicious scrambled eggs:

Ingredients:

• 2 eggs per serving
• Milk, water, or cream (optional, for a creamier texture) – 1 tablespoon per 2 eggs
• Salt and freshly ground black pepper
• Butter or cooking oil

Instructions:

1. Crack the Eggs: Crack the eggs into a bowl. If using milk, water, or cream, whisk it in with the eggs at this point.
2. Seasoning: Add a pinch of salt and a few grinds of black pepper to the eggs. You can whisk everything together vigorously, but some chefs recommend stopping just before the whites and yolks are completely incorporated, leaving a few streaks of yellow for a more visually appealing result.
3. Heat the Pan: Heat a non-stick pan over medium heat. Add a pat of butter or a drizzle of cooking oil.
4. Pour in the Eggs: Once the butter is melted and foaming (or the oil is hot but not smoking), pour in the egg mixture.
5. Curd Formation: As the eggs cook, gently stir them with a rubber spatula. Don’t overmix! The goal is to create soft, fluffy curds, not dry, rubbery eggs.
6. Desired Doneness: Continue cooking and stirring gently until the eggs reach your desired doneness. For soft scrambled eggs, remove them from the heat when they are still slightly wet and the curds are still a bit loose. They will continue to cook off the heat. For more firm scrambled eggs, cook for a minute or two longer, until there is no visible liquid egg remaining.
7. Serve and Enjoy: Immediately transfer the scrambled eggs to a plate and serve with toast, breakfast sausage, vegetables, or your favorite breakfast sides.

Tips:

• Use fresh eggs for the best results. Older eggs can be whisked together less vigorously and may be more prone to becoming rubbery.
• Don’t overcrowd the pan when cooking scrambled eggs. This can lead to uneven cooking and steamed instead of fluffy eggs.
• If you prefer really creamy scrambled eggs, you can add a tablespoon of cream cheese or sour cream to the egg mixture.
• For extra flavor, you can add chopped vegetables like onions, peppers, or mushrooms to the pan while the eggs are cooking. You can also stir in shredded cheese towards the end for a cheesy twist.
• Leftover scrambled eggs can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave. However, reheated scrambled eggs tend to dry out a bit, so aim for a slightly wetter consistency when initially cooking them if you plan on leftovers.

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