The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality)

12Min

2Servings

285Cal

EasyLevel

VegetarianGluten freeKid friendlyvegetariangluten_free

#eggs#breakfast#quick#creamy#restaurant-quality

Equipment

Mixing bowl

Whisk

Non-stick frying pan

Stove

Rubber spatula

Serving plate

Ingredients

Main Ingredients

eggs (large, fresh)

4 pcs

butter (unsalted, cold)

30 g

heavy cream (cold)

30 ml

salt

2 g

black pepper (freshly ground)

1 g

Instructions

Beat the Eggs

Crack eggs into a bowl and whisk vigorously with salt until perfectly combined and slightly frothy.

2 min

Whisk until you see small bubbles forming on the surface - this incorporates air for creaminess

Heat the Pan

Place a non-stick pan over medium-low heat and add butter, allowing it to melt gently without browning.

2 minLow heat

Pan should be warm but not hot - too high heat creates rubbery eggs

Cook the Eggs

Pour beaten eggs into the warm pan. Let sit for 20 seconds, then gently stir with a spatula, pushing eggs from edges toward center.

6 minLow heattimer 0.33 min

Keep eggs moving constantly but gently - never let them sit still long enough to set completely

Finish and Plate

When eggs are almost set but still creamy, remove from heat. Stir in cold cream off-heat for extra silkiness, then plate immediately.

2 min

The residual heat will finish cooking - eggs should look slightly underdone when removed from heat

Original recipe

YouTubeRecipe by Epicurious

Storage

Fridge: 1 days

Reheat: Best eaten immediately; if reheating use low heat in pan with a splash of cream

Scrambled eggs are best consumed fresh. Leftovers can be refrigerated but texture changes significantly

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