How-To: Creamy Scramble

The secret to a creamy scramble is cooking your eggs on low temperature in fat (butter or oil) and continuously stirring in slow motions to move the cooked eggs from the bottom of the pan, not allowing them to fully set. When you stir and fold, uncooked liquid eggs fill up the gaps of set parts that you had just pushed away with your spatula. When most of the eggs are set, but there is still some moisture visible, you must turn the heat off (heat from your pan will finish cooking the eggs) and serve immediatelly. The longer you cook, the harder the eggs will become.

Once you have mastered the basic scramble, you can take it to the next level by adding some cheese. Sprinkle cheese as soon as you pour raw egg mixture in a pan and the bottom of the eggs starts to set.

If you’re making a scramble out of more than 4 eggs, take a slightly larger than 24cm pan. If you’re making only 1 serving, use a smaller pan indtead, approx. 18-20cm in diameter, in order to ensure even cooking.

See step-by-step gallery below.

Instructions

Whisk eggs in a bowl using a balloon whisk until pale, fluffy and smooth.

Heat a skillet, 24 cm in diameter on the stove. Add butter, let it melt.

Turn the heat to low and pour in the egg mixture. Your eggs will begin to set on the bottom of the pan. Once there is a thin layer of set eggs on the bottom, start softly pushing the eggs towards the middle of the pan and across it using a non-stick spatula, forming large pillowy curds (the more you break up the eggs when stirring, the smaller curds you will have as a result).

Uncooked eggs will then flood any open areas on the pan and slowly start to cook. Continue stirring and folding until eggs look creamy, but are still a bit wet. The most important task here is to not overcook the eggs. Turn off the heat – eggs will set a bit more from the residual heat in the pan.

Season and serve immediately.

I’m not giving any timing clues as it really depends on how many eggs you’re cooking at a time and how creamy you want them. Once you try this technique out, you can experiment each time and determine the texture you like best. It took me about 3 times to cook the eggs to perfect texture, but it’s definitely worth the learning time.