Scrambled eggs in style: How to achieve creamy perfection
Scrambled eggs are one of the most popular breakfast choices. Everyone seems to have their own recipe for this dish. Some prefer well-cooked eggs, while others enjoy runny yolks. Then there are those who favor various toppings—bacon, ham, or maybe yellow cheese. However, I've yet to meet anyone who likes dry scrambled eggs.
Good scrambled eggs should retain their natural creamy taste even when they are well-cooked. Of course, there are certain ways to enhance this sensory experience. But all of that effort goes to waste if you serve scrambled eggs straight from the frying pan they were cooked in. It might look rustic, but unfortunately, it undermines all your hard work.
Why do scrambled eggs turn out dry?
Despite being seemingly simple, preparing the perfect scrambled eggs is a skilled art. Achieving consistency is even more challenging, which is why the results vary each time. Eggs are very sensitive to temperature fluctuations.
Prolonged frying at high temperatures causes the eggs to become overly set. Conversely, cooking at too low a temperature results in a runny consistency.
What to do to prevent scrambled eggs from turning into shreds?
The easiest way to make creamy scrambled eggs is to fry them in butter. However, butter has a low smoke point—about 212 degrees Fahrenheit—so you have to be careful not to turn up the heat too much.
A safer choice is clarified butter, which remains stable up to 482 degrees Fahrenheit. To further enhance the creaminess of scrambled eggs, you can add cream or mascarpone cheese.
How to serve scrambled eggs?
The simplest way is to transfer the scrambled eggs to plates at room temperature and serve them immediately after frying. It's a straightforward step, but it yields the best results.
Avoid heating the plates in the oven to keep the dish warm longer. This method works in restaurants for serving main courses, but not at home. On a hot plate, just like on a heated pan, the eggs will continue to set and become firmer.
