It seems so simple. Crack a couple eggs, throw them in a pan, scramble them around for a few minutes and a meal is at the ready.
But like most things in life, attention to the small details often gains one big rewards.
Scrambled eggs are a prime example. They can be transcendent when treated properly by a skilled cook. In my life as a chef, I’ve cooked thousands of eggs. I’ve worked for two very busy breakfast houses where it was not uncommon to go through several hundred per shift. Yet I still love cooking eggs.
Here’s my recipe for the best scrambled eggs you will ever put in your mouth.
Ingredients:
2 each eggs, room temp, preferably from well-tended hens out in the country
1/4 c. cream, heavy, whipping, fresh and non-pasteurized if you can get it
A pat of butter, I use Parmigiano Reggiano butter, it’s the best I’ve found
Salt
Pepper
Method:
* Heat cast iron pan on medium
* Add butter
* Let cook for a minute or so til the butter is lightly browned
* Lightly salt pan
* Add eggs which have been whisked with the cream
* Swirl pan to evenly distribute eggs then do nothing for several seconds
* When eggs begin to “set up” gently fold them towards center of pan with big wooden spatula
* Swirl pan again so uncooked eggs are introduced to the hot cast iron
* Gently fold eggs inward again
* Remove pan from heat
* Allow residual heat from pan to thoroughly cook eggs
* Plate them and crack pepper over them if you’re of a mind
At this point you will have the best eggs you’ve ever eaten. As a southerner I like to serve them with patties of good sausage, slab cut bacon, buttery grits, Angel biscuits…they go well with anything.
Bon Appetit Y’all