Like most people, scrambled eggs were the first thing I learned to cook. It was only in this past year I learned how to greatly improve something I’ve been cooking for almost 20 years, thanks to some extraordinary but extremely overpriced eggs. I know what you’re thinking: I’ve got scrambled eggs covered, lady. You are wrong and I was wrong.
Nostimo is an awesome cafe a few blocks from where I lived in Sydney and has the best scrambled eggs I’ve ever eaten (second best scrambled eggs I’ve ever had were a few steps down the street at Bills… Australia knows how to make some damn good eggs). The only draw back was the price: scrambled eggs and toast at Nostimo costs $11.50. Sadly this is a bargain compared to Bills, where the same thing will set you back $13.50. I couldn’t go back to eating scrambled eggs as I knew them, but I also couldn’t afford to eat breakfast out other than the occasional splurge. I needed to figure out how these eggs were so delicious and how I could make them at home. Between changing my technique and seeing the Bills scrambled eggs recipe (no surprise there is plenty of butter and heavy cream involved), I now make perfect scrambled eggs.
This morning I opened the fridge expecting to see a carton of heavy cream leftover from Thanksgiving, but instead my choices were whole milk, skim milk or fat-free half and half. In the interest of continuing to fit into my pants, I reached for the fat-free half and half. I was skeptical, but it was the closest consistency to heavy cream and much to my surprise the end result was identical. I have completely changed the method I use for making scrambled eggs. Before, I cooked them over high heat and had them on the plate within 30 seconds. I had this bizarre idea that I needed to cook eggs as quickly as possible but I’ve finally grasped that I’m not working at a Waffle House. Cook your eggs on low heat and let them take their time. I promise a few extra minutes makes all the difference. Warning: do not make for overnight guests you don’t want sticking around.
Perfect Scrambled Eggs
Makes one serving, to adjust use 1tbsp cream for each egg
- 2 eggs
- 2 tbsp heavy cream, half and half or fat-free half and half
- 1/2 tbsp butter
- salt and pepper to taste
Heat butter in skillet over low heat. Whisk together cream and eggs and sprinkle with salt and pepper. Once butter has melted and starts to lightly bubble, add egg mixture. Don’t touch for 30 seconds to a minute (Control yourself! Walk away and stick some bread in the toaster). When eggs just begin to grip the sides of the pan, use a spatula to push eggs from the edge of the pan into the center. Work your way around the pan using this method. Remove eggs from heat when they have firmed up but still appear wet (they will continue to cook a little more on the plate). Add salt and pepper to taste and serve immediately.
Update: I’ve modified this recipe and it’s even better. I now use cream cheese instead of the creamer. Instead, add no additional liquid into the eggs before you whisk them. Add in 1-2 tablespoons of cream cheese once the eggs are about halfway cooked, then mix it in until it melts into the eggs.