If you’re reading this, I am probably eating scrambled eggs. No. Seriously. I’m pretty much always eating scrambled eggs. A champion at the breakfast table, naturally, they’re also personal faves for lunch and dinner when I can’t be bothered thinking of anything else to eat.
Possibly inciting some kind of egg war, the WaPo guide is pretty good, although I add getting your pan to temperature before adding anything to it, including the butter, and just pushing your eggs around rather than stirring. Pushing will give you the look above. I also use a cast iron frying pan. If you do it right you should barely even need to clean the pan.
I am a master at scrambled eggs if I do say so myself. I like them silky and smooth with that eggy richness, a touch of butter and all that takes time over low heat. Timing is crucial - toast to pop, buttered hot, sprinkle of salt and a decent amount of fresh cracked pepper. Of course the eggs themselves come from our own 5 chickens - Doris, Doris, Doris, Doris and Doris. My son on the other hand is in bulking season and it's quantity over quality - 8 or 10 eggs done to rubbery consistency, half a loaf of bread but he does season it. Bleh!
I too like scrambled eggs, my_reason_for_Living has a more decerning pallet and while enjoying them finds most cafe's offerings too overcooked. She suspects in the average busy cafe the cook doesn't have the time to spare to make sure the heat is stopped in time to ensure the texture is right to provide the right 'mouthfeel' ugh what a word.
I, for one, am now hungry.
Possibly inciting some kind of egg war, the WaPo guide is pretty good, although I add getting your pan to temperature before adding anything to it, including the butter, and just pushing your eggs around rather than stirring. Pushing will give you the look above. I also use a cast iron frying pan. If you do it right you should barely even need to clean the pan.
I am a master at scrambled eggs if I do say so myself. I like them silky and smooth with that eggy richness, a touch of butter and all that takes time over low heat. Timing is crucial - toast to pop, buttered hot, sprinkle of salt and a decent amount of fresh cracked pepper. Of course the eggs themselves come from our own 5 chickens - Doris, Doris, Doris, Doris and Doris. My son on the other hand is in bulking season and it's quantity over quality - 8 or 10 eggs done to rubbery consistency, half a loaf of bread but he does season it. Bleh!
I too like scrambled eggs, my_reason_for_Living has a more decerning pallet and while enjoying them finds most cafe's offerings too overcooked. She suspects in the average busy cafe the cook doesn't have the time to spare to make sure the heat is stopped in time to ensure the texture is right to provide the right 'mouthfeel' ugh what a word.
These look just like yours, might want to check it out;
https://www.youtube.com/watch?v=ONYflj0I2QI