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World's Best Scrambled Eggs

Scrambled eggs with sausage and toast

If you're scoffing about someone needing a recipe for scrambled eggs, give this one a try and you'll scoff no more. Scrambled eggs should be light and fluffy, sunshine-yellow, with no hint of grease and no hint of browning, so be careful with the heat.

Assemble:

Procedure:

Spray a heavy omelet pan (8" is right for two to four eggs) lightly with cooking spray. Cut a 1/4" pat of butter and just barely melt it in the omelet pan. Swirl the butter around to coat the pan and remove from heat.

Cut the thinnest possible slice of onion, cut the slice in half, and cut the halves radially so you have very finely chopped onion. Put this in the melted butter and arrange in the center of the pan, one layer thick.

Break the eggs into the jar and add a little more than a tablespoon of whipping cream per egg. Add Tabasco sauce; start with one shake per egg. Adjust to your own taste when you do this again, which will be often.

Put the omelet pan on medium-low heat, low enough that the butter won't brown. When the onions just begin to bubble, start a two-minute timer and begin shaking the jar. (You did put the lid on it, right?) You are shaking to incorporate air, not just to mix the ingredients, so keep shaking.

After one minute of shaking, the onions will have begun to turn translucent. Pour the egg mixture into the pan, first around the edges to trap the onions in the center, then into the center to spread the onions out a bit. Leave everything alone until the timer runs out, one minute later.

When the eggs have cooked for one minute, gently stir and lift (I use a nylon spatula) the cooked egg curds. The idea is to let the uncooked liquid run under the cooked parts. Wait about 15 seconds and lift and stir again. Soon you will have a mass of egg curds stable enough to turn over. Salt lightly, turn, salt again, and remove from heat. Serve on a warmed plate. Enjoy!

Note: Be sure you salt eggs only when they are nearly done. Salting uncooked eggs makes them tough because salt encourages the coagulation of the egg protein,

 

 

Last updated: 2012-09-22 17:21
Orignially posted: 2009-09-25


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