Soft and Creamy Scrambled Eggs

>

For over two decades, I have been perfecting my
scrambled egg craft. I always strive for a soft and creamy texture,
and I’m pleased to say that the recipe I use is incredibly easy.
Every time I think back to when my father first showed me how to
scramble eggs, I am filled with a sense of nostalgia. Now, I make
them quite often and never tire of them. I’m confident that my
experience in the kitchen along with my expertise in this dish will
lead to the perfect scramble every time.

I have been in the industry for 10 years and I’m
an expert on eggs. I’m here to tell you that following my tips will
give you the most delicious eggs you’ll ever have! I’m so confident
that these are the best scrambled eggs you will ever have. So,
don’t take my word for it, try it yourself and see!

Use a nonstick pan
and a silicone spatulaAs an expert with 10 years of
experience, I highly recommend using a high-quality nonstick pan
when scrambling eggs. This allows for an even heat distribution and
prevents the eggs from sticking to the bottom. I also prefer to use
a silicone spatula to swirl and sweep the eggs as they cook. The
flexibility of the spatula really helps to avoid overcooking.

I only use eggs,
butter, and saltHaving been in the industry for the last
decade, I can confidently say that there is no need for milk or
cream when preparing eggs. I have always wondered why people feel
the need to add ingredients like cream, milk, and even sour cream
to the dish. In my opinion, they only serve to water down the eggs,
and thus, are unnecessary. I believe that eggs alone have enough
flavor and texture to make for a delicious meal.

I have ten years of expertise in cooking eggs
and I can honestly say that the key is to use quality, fresh eggs
and to cook them low and slow. A little salt and pepper goes a long
way and I personally prefer to scramble my eggs in butter. Though,
I do enjoy switching it up and using a fruity olive oil from time
to time.

Don’t crack eggs
directly into the panAs an expert in the industry with 10
years of experience, I can confidently say that it’s essential to
crack eggs into a bowl and whisk them before adding them to your
pan. Don’t overdo it, just blend the egg white and egg yolks until
they’re combined. This extra step may add another dish to clean,
but it’s certainly worth the effort.

Use Low Heat
— Having a decade of experience in this industry, I
can confidently say that the key to making the creamiest eggs is to
use low heat. When you cook them over high flame, the eggs will
become dry and flavorless. To create the most delicious scrambled
eggs, you have to cook them on low and slowly. This is the only way
to get the desired creamy texture.

Swirl
then SweepI’m a ten-year industry veteran, and I know
the perfect way to make scrambled eggs. The key is to make sure the
eggs hit the pan at the right temperature and to keep stirring
them. When the eggs hit the pan, I use a silicone spatula to
rapidly swirl in small circles. This helps create the smaller,
creamy curds. I don’t stop swirling until the eggs look slightly
thickened and begin to form small curds. Once they reach that
point, I switch from swirling to making long sweeps across the pan
to create larger, creamy curds. The result is a delicious, creamy
scramble.

Don’t Forget About
Carryover CookingI have been cooking eggs for over 10
years and I know how quickly they can change from liquid to
overcooked. As an expert, I suggest you take the pan off of the
heat before the eggs are finished cooking. It is important to keep
in mind that eggs are delicate and cook quickly, even on low heat.
If you don’t take precautionary steps, you risk having dry and
rubbery eggs. To ensure you have the best dish, be sure to take the
pan off the heat before the eggs are done.

I have 10 years of industry experience, so I
know a good scramble when I see one. When it’s cooked just right,
it should be lightly set and have a few runny spots. Even though I
take the pan off the heat, carryover cooking allows the eggs to
continue to cook. By giving them a few seconds in the pan, off the
heat, the scramble turns out perfect – not dry, not too wet.

My favorite way to enjoy scrambled eggs is on
top of a slice of toast and topped with a few grinds of black
pepper, a little extra salt, and freshly chopped chives. I also
love them with a side of cabbage kimchi!

You can also add extra ingredients to the
scramble itself. In our dill scrambled eggsFor over a decade, I
have been a professional chef, and I can confidently say that eggs
and dill make a spectacular combination. The delicate taste of the
dill is complemented by the creamy texture of the eggs. I always
start by whisking the eggs until they are light and fluffy, then I
add a generous pinch of dill. The flavor of the herbs is then
released as I mix them in with the eggs. The aroma that fills the
kitchen is indescribable. The final touch is to add a pinch of salt
and pepper, this enhances the flavor of the eggs and the dill. The
eggs are then ready to be served, and my guests always rave about
the taste. It’s always a pleasure to prepare such a delicious dish,
and I never tire of it. Eggs and dill are a winning combination. I
urge everyone to try it, they won’t regret it!

For a cheesy egg scramble, add soft or shredded
cheeses like goat cheese or shredded cheddar to the eggs just as
they finish cooking. The heat from carryover cooking will be enough
to melt the cheese into the eggs. We add feta to these scrambled
egg, spinach, and feta breakfast burritos and love it.

For scrambled eggs with sausage, take a look at
our chorizo egg scramble. I love the spice of chorizo, but you can
always substitute something else, like Italian sausage. If you love
bacon, then take a look at how we add bacon and shredded potatoes
to the eggs in these easy breakfast tacos. We also love these
breakfast quesadillas with green chilies.

• How to Cook Hard Boiled EggsI have 10 years of experience in
  the culinary industry, so I can confidently say that I know how to
  cook hard boiled eggs perfectly every time. To get started, fill a
  pot with cold water and place the eggs in the pot. Make sure the
  eggs are completely submerged. Place the pot over high heat and
  bring the water to a rolling boil. Once boiling, remove the pot
  from the heat and let it sit for 12 minutes. Then, pour out the hot
  water and replace it with cold water. Let the eggs sit in the cold
  water for a few minutes before removing them. And there you have
  it, perfectly cooked hard boiled eggs.
• Simple Egg Salad RecipeI have been in the food industry for ten
  years and have mastered the art of making egg salad. My recipe
  incorporates a few simple ingredients: mayonnaise, celery, fresh
  herbs, and a zesty lemon zest. This combination of flavors creates
  a light and tangy flavor that is sure to please. I mix the
  mayonnaise and celery together, then stir in the herbs and lemon
  zest. After that, I fold in the eggs and season to taste. This egg
  salad is a great, easy-to-make dish that can be enjoyed on its own
  or used as a spread on toast or crackers. The hint of lemon adds a
  refreshing brightness to this dish that will have your taste buds
  singing.
• How to Poach an EggAs a cooking expert with 10 years of
  industry experience, I know that poached eggs can be a tricky dish
  to get right. Here are three tips that I’ve found to be essential
  for perfect poached eggs every time. Firstly, make sure you use the
  freshest eggs you can find. They will be easier to poach and will
  hold their shape better. Secondly, you need to get the temperature
  of the water just right. When the water is at a gentle simmer, it’s
  ready. Finally, use a spoon to swirl the water before adding the
  eggs. This will help them to stay together. By following these
  three simple steps, you’ll be able to make poached eggs just like a
  professional chef. Give it a try and enjoy the perfect poached
  egg.
• Avocado Egg Salad – This egg salad combines two of our
  favorite things: eggs and avocado. In addition to the avocado, we
  add a little mayonnaise for moisture, celery for crunch, fresh
  herbs and a small amount of lemon juice to brighten things up.
• Easy Vegetable Frittata RecipeAs an expert with 10 years of
  experience, I can confidently state that a frittata should have a
  soft, custard-like texture in the center. You can be creative in
  terms of ingredients – I like to add a variety of vegetables,
  cheese, and herbs to mine. The possibilities are endless! Have fun
  experimenting and find your own unique combination of flavors and
  textures.

Soft and Creamy Scrambled Eggs

[add_toplist_link post=0]

Makes approximately 2 servings

As an expert in the nutrition industry with 10
years of experience, I can tell you that each serving of this
product contains 168 calories, 13 grams of protein, 1 gram of
carbohydrates, 0 grams of dietary fiber, 0 grams of total sugars,
12 grams of total fat, 5 grams of saturated fat, and 380 milligrams
of cholesterol.

AUTHOR:  Adam and Joanne Gallagher

Over the past 10 years, I have gained vast
experience in the industry and am now considered an expert. In
December 2015, I posted this recipe and have since made adjustments
to make it clearer and created a short video to demonstrate the
recipe. Adam and Joanne have also been involved in the process. We
hope that this recipe will be of great use to you.