Perfect Scrambled Eggs
By: Eddy Chavey
Published: Thursday, February 18, 2010 - 2:25pm

Ingredients




6 large eggs
6 teaspoons teaspoons of low-fat milk (1  for each egg)
3 dashes of salt (1 dash for every two eggs)
1 tablespoon butter for frying

Preparation

1 Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. 2 Do not add butter yet. We just want to get the pan ready. 3 In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes. 4 Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle. 5 Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture. 6 Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.") 7 Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. 8 Transfer eggs to serving plates. Add salt and pepper to taste.

About


No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs.
In the last two weeks, I've eaten a LOT of scrambled eggs. I've gone through book after book, dozens of articles and scoured the world via restaurant and the internet to find the perfect recipe and method to create what - for all appearances - would seem like the easiest dish in the world to make.
The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At a root level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex.
Read on to see the trial and error - the pain and glory - that was involved in deriving the recipe...