Proper Scrambled Eggs Recipes

Steps:

• Beat the eggs with the egg yolk in a bowl until smooth and evenly yellow.
• Put the beaten eggs in a small saucepot with the butter. Cook over medium heat, stirring the entire time with a spatula. The eggs should begin to thicken; transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs. When the eggs start to become thick and soupy, season with salt and pepper. Return to the heat and cook until desired doneness is achieved; if you'd like them cooked more, simply apply more heat.
• Mix in the sour cream and garnish with chives if using.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

Steps:

• Heat 6 tablespoons butter in a heavy skillet over medium heat. Beat the egg with a fork in a bowl until smooth. You don't want them frothy, and you don't want globs of white left either. Beat in the water.
• When the butter has melted, pour in the eggs. Season with salt and pepper and stir. Let the eggs start to set a bit, then stir with a big wooden spatula, making sure you scrape the bottom of the skillet.
• Keep on cooking, stirring and scraping the bottom of the skillet frequently, until the eggs are almost set but still runny. Cut the remaining 2 tablespoons butter into bits and stir it in . The eggs should still be slightly undercooked. Turn off the heat.
• Scrape the eggs onto a platter or onto breakfast plates and serve right away. The eggs will finish cooking and be beautifully creamy by the time you get them to the table. Scrambled eggs are like pasta--they are not meant to wait.