Ingredients
Directions
Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣. Salt made very little difference on the final texture of the eggs. However, I prefer to season mine at the end. There's no question that the most important factor when cooking eggs is the cooking technique itself. In the case of scrambled eggs, that means using gentle heat, and taking the eggs off the flame a little early to account for carryover cooking. The main difference between American's style scrambled eggs and French's is the mouthfeel. Scrambled eggs is everything but a chopped omelet.
Crack eggs in a bowl; set aside. Heat up a saucepan, or frying pan on medium heat. When just hot to the touch, add olive oil and butter chunks.
Begin to swirl in eggs using a whisk, or a rubber spatula.
Stir up constantly shaking pan as you go. After about 3 minutes, the mixture will begin to coagulate and thicken yielding a soft, delicate and creamy texture. Continue to stir up for about 2 minutes more.
When it comes together but still quite soft – turn off the heat. To stop cooking process, whisk in a dash of milk, or cream, and season with salt and pepper.
Serve scrambled eggs with some fresh herbs if desired such as dill, or minced chives. Eggs pair remarkably with many good ingredients such as caviar, salmon roe, truffle, cured salmon, bacon... Bon appétit!
