Recipe courtesy of Alex Guarnaschelli

Scrambled Eggs

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It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 servings
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Ingredients

Directions

  1. Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
  2. Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.  
  3. Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.  

Cook’s Note

A scrambled variation: The egg white takes a higher heat to cook that the yolk. It's always trying to catch up to the yolk while it cooks, in a way… Boil the eggs, whole, in the shell, in simmering water for 2 minutes. Drain, crack in a bowl, whisk and scramble according to above instructions for a more cooked egg with a slightly different (and delicious) flavor and texture…

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