Perfect Scrambled Eggs
By: Melissa Peterman
Published: October 20, 2009

I just learned how to make scrambled eggs after 15 years of cooking. I love eggs, an over easy/soft-boiled egg may be my most favorite food over anything else.Want to know the trick? It's all about the double-boiler. Back in May, at the International Food Bloggers' Conference, Chef Keith Luce of the Herbfarm made the most incredible scrambled eggs as part of his elaborate lunch offering. They were from free-range, organically fed hens but there was nothing more added to the beaten eggs, except maybe a touch of butter; it was all technique.
At the  IFBC, Chef Luce slowly stirred the beaten eggs with a whisk in a medium-sized mixing bowl over a pan of simmering water, otherwise known as a double boiler. I don't remember how quickly the eggs were stirred or what angle Chef Luce was tilting the pan, all I know is those eggs convinced me that I hadn't had really good scrambled eggs before that.
Sheri came into the office recently raving about scrambled eggs, her and Barnaby had made over the weekend using farmer market eggs and the double boiler trick. "I didn't even use butter, and they were amazing!" she said. My mom had given me a dozen eggs from her chickens and so I decided to give it a go. So simple. I used a teaspoon of butter and let it melt in the mixing bowl over a pan of simmering water. I poured in the beaten eggs and stirred slowly.
To learn how to scramble eggs after cooking scrambled eggs one way for 15 years seems somewhat unreal, like reinventing the wheel. I focused on the beaten eggs as if I had never cooked them before in my life. After a couple minutes they were done. Not fluffy or airy, like a French style omelette, nor wet or dense, these scrambled eggs were a combination of fluffy and creamy. Fluffy isn't even the right word- custard-like? I gave some to my husband and said, I scrambled these a bit different, what do you think?
He said, "what kind of cheese did you put in this?" I said none. Then he asked, "Okay then, how much butter is in this?"  Not much! Isn't it cool! I squealed, there is about a teaspoon of butter and just really fresh eggs- that's it.

Looking for more scrambled egg techniques? Here are a couple more to try:


Above photo by NickWheeleron holiday

Comments:
Casey Margell
October 20, 2009

I'm SO going to give the double boiler approach a try. Thanks for the post!
Melissa Peterman

Hello Casey!
You are very welcome- if you love good eggs, you are going to love this dish!
Libby

Good scrambled eggs are an art. I heard Gordon Ramsay uses scrambled egg prep to test his chefs.
Carrie

I'm really excited to try this, I've always ended up with dense, wet scrambled eggs. Eggs are just so fickle.
SuperChef

Im soo gonna try this method!! thank you for sharing this with us! :)
Melissa Peterman

I completely agree that perfect scrambled eggs are an art- I think I may make my scrambled eggs this way from here on out!