Most people scramble up eggs very quickly over high heat which gives you large, hard egg curds which run the risk of being dry. If you’re up for trying super creamy and moist eggs with small tender curds, you should scramble your eggs slowly, over low heat, taking about 5 minutes. Now, this may not suit your tastes and you’re welcome to scramble eggs the way you’re accustomed to, but try this method at least once before you abandon it for the quicker method.
When you crack and whisk your eggs, try not to over-beat the eggs. Over-beating the eggs is unnecessary – you just need to blend the whites and yolks together. You can add heavy cream or milk (or sour cream) to the eggs, which will increase the quantity of your final result slightly and also improve their creaminess, but you don’t have to. You can end up with soft, moist eggs just by cooking them over low heat.
That is the key point of scrambling eggs – use very low heat and stir them almost constantly. If the curds start to form too quickly, remove the pan from the heat and keep on breaking up the curds. It should take you a full 5 minutes to properly scramble eggs over low you. Try to resist the temptation to increase the heat.
Add salt at the end of scrambling rather than at the beginning – salt can toughen the proteins in the eggs. I like to add salt when I add in any extra flavors that I like – I’m especially fond of fresh herbs in my eggs, but this is when you’d add items like cheese too. Scrambling your eggs this way does take some patience – especially in the morning when you’re likely having them – but it’s worth the time. It’s only 5 minutes, after all.
- For small, creamy, moist, tender curds, scramble eggs over low heat, stirring constantly.
- Don’t over-beat the eggs.
- Heavy cream, sour cream or milk will increase the quantity and creaminess only slightly.
- Remove the pan from the heat if the curds start to form too quickly.
- Season the eggs at the end of cooking, rather than at the beginning.