American cuisine

Easy

Perfect Scrambled Eggs

Scrambled eggs are a basic recipe you probably already know how to make them. But there is an art to making really good scrambled eggs.

Eggs, along with milk, have the highest biological value (or gold standard) for protein. One egg contains only 75 calories but 7 grams of high-quality protein, 5 grams of fat, 1.6 grams of saturated fat, iron, vitamins, minerals, and carotenoids.

Chef Enrico Alaggia

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Done

Recipe

PRE TIME: 5 min

COOKING TIME: 5 min

TOTAL TIME: 10 min

1 SERVING

Ingredients:

2 Eggs
1 tbsp. Butter
Salt & pepper, to taste

Directions:

Get your eggs right out of the fridge before cooking them. That way they are colder, they’ll cook slower inside, and you will have the chance to handle in a much easier way their coagulation and their temperature.

Crack eggs on a flat surface instead of the edge of a bowl, to avoid pieces of eggshells falling in the mixture or directly inside the egg. Tip: You can use the half-shells to remove those fragments.

Now that eggs are in a bowl and whisk. Start whisking, just enough to break them nicely. TIP: don’t season it now… season towards the end, salt now will break down the eggs too soon.

In a non-stick skillet over medium heat, melt the butter, until the butter coats the whole pan and just starts to foam. Melt your butter Make sure you are heating your pan gently, very important for infusion of constant low heat for perfect scrambled American style.

Once your butter has melted, lower your heat. Add the egg mixture in the pan.

As soon as the eggs are getting thicker/cooked at the bottom and reach that gentle curd-like texture, start bringing the sides of the egg mixture to the middle.

Until you have reached your desired doneness, season with salt and pepper. Remove from the heat when the eggs still shimmer with some moisture. And in no time you have absolutely perfectly cooked scrambled eggs.

Optional: finish with some chopped fresh herbs. Enjoy!