Keys to great scrambled eggs:
- Use 1 Tbsp half-n-half per 2 eggs.
- Use 1 crack of pepper per egg, plus 2
- Whip furiously in a front to over-the-top to back motion, creating large bubbles with the membrane
- Cook "low and slow" — Put the burner a little above the "low" setting and cook the eggs with patience
- Salt absorbs liquid, so don't add it until the very end of the cook time. It should go in maybe 60 seconds before the eggs are done.
- When you do add salt, go easy on it. A light dusting of kosher salt across the top of the eggs is sufficient.
- Eggs continue to cook on their residual heat after being removed from the pan. If it's done in the pan, it's overdone when you serve it. Move the eggs to a serving bowl while they're still a bit moist, and let them rest for a minute before serving.
(Served with bacon or sausage, this recipe feeds four)
- 2 Tbsp butter (or bacon grease)
- 8 eggs
- 1/4 cup half-n-half
- Kosher salt
- 10 cracks of black peppercorns
- You'll need a skillet big enough to hold the ingredients, a rubber spatula, a mixing bowl, and a serving bowl
- In a bowl, whip together the eggs and half-n-half (see notes)
- Melt butter/grease in a skillet over low-to-medium-low heat.
- Pour in the eggs. Use the rubber spatula to get all the egg off the walls of the mixing bowl.
- Stir the eggs as they cook, forming them as they solidify into a small mound an inch or two high in the center of the skillet. Stir and flip the eggs a few times, until they are almost done.
- Sprinkle kosher salt over the eggs. Crack in 10 fresh cracks of pepper. Stir it up.
- Allow to cook for just a bit longer. When the eggs are nearly done (see notes), remove them to a mixing bowl. Let them rest a minute before serving.
- Migas (migas.md)