The Chef-Approved Way to Make Extra-Creamy Scrambled Eggs
Scrambled eggs are a perfect food. They're filling, satisfying, pretty cheap and endlessly adaptable. You can add hot sauce, cheese, herbs, Everything But The Bagel Seasoning, and on and on.
And although the ingredients are simple, scrambled eggs are surprisingly easy to mess up. They can come out of the pan overcooked and rubbery, bland and sad or tough instead of light and fluffy. Because of this, we're always on high alert for ways to perfect our scrambled egg skills.
We've learned some major lessons so far. The Queen of Country, Dolly Parton, taught us that the zero-dollar trick for making the fluffiest scrambled eggs is ice water. If you want to add more flavor, do like Queen Elizabeth II and add two flavor-boosting ingredients: lemon and nutmeg.
But when you want an ultra-creamy scramble, it's not about what else you add to eggs in the pan but rather how you add your eggs to the pan. Let me explain.
Related: The One Ingredient That Will Make Your Fried Eggs 10x Better
The Trick for Extra Creamy Scrambled Eggs
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Like many incredible tips, this one comes to us from J. Kenji López-Alt, a chef and cookbook author who was taught the trick by another one of our favorite chef legends: the French chef Jacques Pépin. There's no shortage of creamy ingredients you can add to scrambled eggs to soften their structure and make them impossibly moist. But Kenji and Jacques seemed to have cracked the code to soft scrambled eggs by adding nothing at all. All you need to do is save some of the egg yolks from the eggs and add them at the very end. That's all there is to it.
Related: How to Make the Best Deviled Eggs, According to an Expert
Egg yolks are known for adding flavor and richness, which is precisely what they do here. Creamy, fatty yolks help add substance to pasta, soup, bread and salad dressing. Adding egg yolks at the end of scrambling your eggs will make them sunshine yellow, rich and impossibly creamy.
The Step-By-Step Guide to Making Extra Creamy Scrambled Eggs
Combine two whole eggs and two egg whites in a small bowl, add a pinch of salt, and beat until smooth and frothy. Heat butter in a small nonstick or cast iron pan over medium heat, then add the beaten eggs and cook, stirring constantly until just barely set. Remove the pan from heat, and quickly stir in the reserved egg yolks, which will cook from the residual heat in the pan. Transfer the soft eggs to a serving platter and serve immediately.
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