Perfect Scrambled Eggs

It may seem odd that I’m posting a recipe for a simple scrambled egg. Believe it or not, in France, one of the final tests a chef was given before graduating from school was to perfectly cook a scrambled egg. It’s a dish that is so simple. But, if your technique is off, there’s no way to hide your mistakes. If the pan is too hot, the proteins will quickly curdle, resulting in dry and rubbery eggs. If you don’t whisk the eggs enough they won’t be uniform in color.

The key to a perfectly creamy scrambled egg it to whip plenty of air into the eggs, and then to cook them low and slow. Here is the step-by-step for a perfectly cooked egg. In this version, I add a bit of cream cheese and fresh chives at the end, for a tasty twist. If you prefer, you can also serve them plain.

And whatever you do, when cooking eggs, be sure to always use a non-stick skillet.

Perfectly Cooked Scrambled Eggs

Serves 3

6 eggs

2 tablespoons unsalted butter

1/4 teaspoon salt

2 tablespoons cream cheese

2 tablespoons freshly minced chives

Crack the eggs into a bowl.

Add the salt and whisk for 3-4 minutes, until they are well whipped and perfectly yellow.

Place the butter in a non-stick skillet and melt over medium-low heat. Once the butter is foamy, add the eggs and reduce the heat to low. Stir every 30 seconds with a spatula, pulling the eggs away from the sides of the pan in broad sweeps. If adding the cream cheese and chives, stir in the cream cheese once the eggs are almost done cooking. Transfer to a serving plate and sprinkle the chives on top. Serve immediately.