Mean Chef's Perfect Scrambled Eggs

READY IN: 7mins
ImPat
Recipe by Bekah

I adopted this recipe from Mean Chef. "technique by Jacques Pepin."

Top Review by Missy Wombat

There are 2 really good scrambled egg recipes on Zaar which I have reviewed. One calls for a long slow double boiler method. This one is the other - considerably faster and requiring some extra dairy. I used continental butter which I prefer.The result was very creamy scrambled eggs. My toddler was very impressed too and scoffed her portion happily. No way was she going to share with anyone else! If you don't have concerns about fat then this is a great way to use those eggs.

Ingredients Nutrition

Directions

  1. Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
  2. Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
  3. When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
  4. Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
  5. Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
  6. Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
  7. Serve immediately with a garnish of your choice.

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