WHY THIS RECIPE WORKS
We add milk and heavy cream in our scrambled eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded fruitful results. A combination of low and high heat gave us perfect scrambled eggs. We also used a small skillet, which kept the eggs in a thick layer, thereby producing larger curds.
GATHER YOUR INGREDIENTS
- 4 eggs + 2 large yolk
- 2 tablespoons of milk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ tablespoon unsalted butter
BEFORE YOU BEGIN
It's essential to follow visual cues, as pan thickness will affect the cooking times. If you are using an electric stove, heat one burner on low heat, and the second on medium-high heat, move the skillet between burners for temperature adjustment — eight teaspoons of whole milk and four teaspoons of heavy cream. To dress up the dish, add two tablespoons of chopped parsley, chives, or basil, or one tablespoon of dill or tarragon to the eggs after reducing the heat to low.
INSTRUCTIONS
Beat eggs, yolks, whole milk & heavy cream, little of teaspoon salt, and pepper with a fork until the eggs are combined, and the color is pure yellow; do not overbeat.
Heat the butter in a 10 inch nonstick skillet over medium-high heat until foaming just subsides (but should not brown), swirling to coat the pan. Add the egg mix and use a rubber spatula, consistently and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves a trail on the bottom of the pan, 45 to 75 seconds. Reduce heat to low and gently but continuously fold eggs until clumped and only slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
You can also check our new recipes to improve your cooking skills.