Knowing how to whip up fluffy creamy fancy scrambled eggs is one of those cooking staples very worth perfecting. And for these eggs, it’s all about technique rather than loading up on butter fillers. The egg is a most magical ingredient. Versatile, adaptable, and easily manipulated to all our savory and sweet desires. But the art of a perfectly prepared breakfast egg is unparalleled. It’s like roast chicken. In France they say you can tell the talent of a true michelin chef by how they prepare a roast chicken. The secret to the perfect scramble? Low heat, a whisk and a saucepan.
2 to 4 people
1/2 tablespoon butter or virgin coconut oil
salt and pepper
Melt the butter/warm the oil in a small saucepan. In a separate bowl, lightly whisk the eggs with a little salt and pepper and transfer them to the saucepan. Lower the heat. From this moment on until you will need to stand guard over the pan to make sure the eggs don’t cook too quickly, while whisking almost constantly.
In order to achieve the creamy fluffy effect, you want to lift the pan off the stove every other minute or so whilst whisking to prevent the eggs from heating too fast. Too quick= dry crumbly scramble. Slow and low heat= creamy, dense and fluffy scramble. The deeper saucepan allows for the eggs to cook more like a custard and the constant whisking thickens the eggs to a creamy texture and infuses them with even more air bubbles for amplified fluffiness.
Remove the eggs from the stove when they are a couple of minutes away from being done (aka they almost hold their form on a spoon but are still a little runny), as they will continue to cook in the pan even off the heat. Continue whisking off the stove, add an extra pinch of salt and pepper and serve immediately.
For an extra magical effect, serve the eggs (inside their shells!) with a dollop of crème fraiche or yogurt and a spoonful of caviar, chives or finely diced shallots.