Although it seems easy, in fact the cooking technique to produce a plate of soft and tender scrambled eggs is still a matter of debate among culinary experts, you know! To get a texture that suits your taste buds, try following the various tips listed in this article, starting from how to season the eggs, to the need to add cream or butter to the egg mixture.
Ingredients
Soft Scrambled Eggs
- 6 cold eggs
- 1 tbsp. butter
- Salt and pepper
- Crème fraîche (French heavy cream)
- Chopped chives
For: 2-3 servings
Step
Method 1 of 2: Make Scrambled Eggs like an Reliable Chef
Step 1. Prepare a nonstick skillet
It's best not to use a cast-iron or stainless steel skillet to prevent the eggs from sticking and burning. Instead, use a small nonstick skillet to cook 1-4 eggs, a medium nonstick skillet to cook 4-6 eggs, and a large nonstick skillet to cook 6 or more eggs.
Also, make sure you don't use a metal spatula to avoid scratching the nonstick coating on the pan
Step 2. Stir the eggs with a silicone spatula
Do not use metal spatulas, wooden spoons, or other sharp-edged utensils to prevent the non-stick coating of the pan from being scratched while using. When whisking the eggs, make sure to use a spatula to scrape the bottom, center, and sides of the pan, especially the grooves that connect the sides and bottom of the pan.
Don't have a silicone spatula? The next best option is a wooden spoon, especially since it's less likely to scratch the bottom of a nonstick skillet than metal cookware
Step 3. Add milk, regular cream, or crème fraîche (French heavy cream) for a softer, softer beaten egg
The more liquid you use, the softer the texture of the egg when it's cooked. On the other hand, the smaller the amount of liquid used, the denser the texture of the resulting egg. In general, use about 1 tbsp. liquid for every one egg.
High-fat milk and cream will produce a more delicious scrambled egg texture than low-fat milk
Step 4. Add the spices just before the eggs are cooked
Once the texture of the egg looks almost completely solid, sprinkle with salt and pepper to season it. Some cooking experts claim that eggs can end up being too tough and runny if seasoned too early.
Some experts advise you to season the eggs just before putting them in the pan. To find a method that best suits your taste, feel free to experiment with different egg seasonings
Step 5. Crack the eggs directly into the pan
Alternatively, you can also crack the eggs and beat them in a separate bowl before pouring them into the pan. The debate about which method is more appropriate is also still going on among culinary experts. Therefore, try doing both to find the method that suits your taste best!
Find the most appropriate method so that in the future, you can make a plate of scrambled eggs more easily and with confidence
Step 6. Remove the eggs from the pan just before the cooking process ends
When the egg is firm in texture but still a little runny, remove it from the pan immediately. Don't worry, the heat remaining from the pan will cook the eggs without burning them or making them too dry. Remember, the longer the egg is cooked, the drier and tougher the texture will be!
If the eggs have been removed from the pan prematurely, all you have to do is return them to the pan and continue cooking for a few minutes
Step 7. Add a variety of delicious accompaniments such as cheese, chopped chives, or even chopped olives
Various complementary choices can be added just before the eggs are transferred to the serving plate. If using cheese, the remaining heat from the pan will help melt it and make the scrambled eggs taste even better when eaten!
If you want to serve scrambled eggs as one of the menus at your luncheon, try serving up a buffet so that guests can choose their own. Some good options include chopped ham, chopped olives, grated cheese, chopped basil, chopped chives, and a bowl of hot sauce
Method 2 of 2: Making Squishy Scrambled Eggs
Step 1. Chop the chives and set aside until it's time to use
Use the help of a sharp knife and a clean cutting board to chop the chives to the size you like. Set aside the chopped chives in a small bowl to use at a later stage.
Wash your hands after chopping the chives to remove the lingering onion odor
Step 2. Crack the eggs into a deep, unheated skillet
Instead of using a bowl, crack the eggs directly into the center or sides of the pan, then discard the shells in the trash or set them aside in a separate container for composting.
- If you prefer to beat the eggs before cooking them, break the eggs into a bowl first, then beat until the whites and yolks are well combined.
- Use cold eggs for a more delicious scrambled egg texture.
Step 3. Put the butter pieces in the pan with the eggs
Pour in about 1 tbsp. butter into a skillet with unheated eggs. If you want, you can also cut the butter into small pieces, although the butter will still mix with the eggs, regardless of size.
Use cold or softened butter at room temperature
Step 4. Turn on the stove over high heat, then keep whisking the eggs
Use a silicone or rubber spatula to stir the eggs and butter in the pan. Remember, you must use constant motion so that the eggs are well mixed and not lumpy.
If the eggs were beaten before adding them to the pan, pour the beaten eggs into the buttered pan
Step 5. Remove the pan from the stove every 30 seconds for 10 seconds
Keep whisking the eggs while the pan is lifted, OK? In other words, you need to heat the egg for 30 seconds, lift it for 10 seconds, reheat it for 30 seconds, and so on for 3 minutes or until the egg is soft, light, and almost completely solid.
While whisking the eggs, make sure you also use a spatula to scrape the bottom, center, and sides of the pan to make sure none of the eggs end up scorching
Step 6. Season the eggs and pour in the cream when the eggs are almost cooked
Add a pinch of salt and pepper, and 2 tbsp. Pour the crme fraîche into the skillet, then stir again until all the ingredients are well combined and there are no lumps.
Use sea salt, regular table salt, or whatever salt is available in your kitchen
Step 7. Turn off the heat of the stove just before the eggs are completely cooked
When the texture of the eggs looks soft but not completely solid, turn off the heat and remove the eggs from the pan. The remaining heat will finish the egg ripening process without risking the egg overcooking.
Keep whisking the eggs even after removing them from the pan
Step 8. Transfer the cooked eggs to a serving plate, then decorate the surface with chopped chives
Scrambled eggs are delicious as a filling for toast or sprinkled over potatoes. To enrich the taste, pour as much of the chopped chives as possible over the surface of the egg before eating. Eat eggs while they are warm while they are still soft for the best taste.
If you don't like the taste of chives, try adding chopped fresh basil or even grated cheese
Tips
- It's always best to use organic and free-range eggs, which taste better than regular eggs.
- Try making scrambled eggs in different ways to find a method that suits your taste best. For example, season the eggs with salt before cooking or after the eggs are cooked; beat the eggs in a bowl or in a frying pan; and cook the eggs on low or on high, stirring constantly.
