I Discovered the Secret Ingredient for the World's Best Scrambled Eggs
I'm one of those weird people who don't eat eggs unless they've been mixed. So, when it comes to cooking, I'm not an expert when it comes to hard or soft boiled, fried or over-lighted, poached or pampered or gathered. But you can bet your lower dollar that I am the woman you should be calling when it comes to scrambled eggs.
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Since I eat my eggs with scrambled eggs the most, I'm really good at it. And as such, I've tried all sorts of added ingredients to give the eggs their best texture and taste, from plain stale water to milk with every percentage from skimmed milk to whole milk. I mixed in cream, olive oil, melted butter, ghee and bacon fat. Many of them lead to perfectly edible and enjoyable scrambled eggs. But nothing has made such a consistently perfect cooking and eating experience with scrambled eggs like this one ingredient.
The secret ingredient for the best scrambled eggs in the world
Frozen grated butter.
Not the butter that melts in the pan when you pour the eggs in ... no, no, no. I'm talking about tiny bits of still super cold butter mixed into the eggs before you put them in the pan.
Here's all you do: For every two eggs you cook, rub about ½ tablespoon of a frozen stick of butter directly into the mixed raw eggs before cooking. I'm using a micro level for this, but you can use any grater you have. It doesn't matter if the grated butter is in very small pieces or a little larger.
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Why does frozen butter make scrambled eggs so delicious?
There is a certain science behind this: the frozen butter does not melt too quickly in the warming eggs. So instead of making them greasy like melted butter or other fats do, the butter emulsifies into the eggs as you cook and you stir around the eggs, richer in flavor and with a nice delicate texture. The added fat will keep your eggs from becoming gummy, even if you cook them dry or hard. And if you're serving a crowd, this trick will help keep the eggs tender, even if you need to hold them in a warm oven or over a double boiler for a bit before serving.
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More tips for incredible scrambled eggs
I cook my scrambled eggs over medium-low heat in a large non-stick pan with a little melted butter or ghee (just enough to flatten the pan) and keep it moving with a heat-resistant silicone spatula.
It's important to stir constantly as the butter won't emulsify if you let it sit. Instead, it will melt and form tiny pockets of butter that can make your eggs greasy. This is especially important if you are using a large grater and have larger pieces of butter.
After the eggs have finished cooking, season with salt and pepper so that the salt does not remove moisture from the eggs during cooking and the pepper does not burn or become spicy on the surface of the pan. Serve hot or keep in a 200 ° oven or over a water bath for up to 30 minutes.
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