It’s Thursday and I’m already thinking about brunch this weekend! Do you know the secret to the perfect, soft, scrambled eggs? I’m sharing…
I stumbled on this method years ago and it was a real game changer. With both my pregnancies I craved scrambled eggs and this recipe really takes them from satisfying to delightful. The trick – like with many other things in life – is to go low and slow.
While you’re cracking your eggs and whisking them up heat your sauté pan on medium heat. After you cracked and whisked your eggs melt some butter (or oil of your choice) so it covers the bottom of the pan. Pour the eggs in and immediately turn the heat down to LOW. Now STIR. And STIR….and, yep….STIR! I use a spatula for this to scrape the cooking egg off the bottom of the pan. Add salt shortly before the eggs are cooked to your liking. My husband will do this for almost 20 minutes. I am not THAT anal, but it definitely takes more time than cooking them on higher heat.
I like my eggs loose and mushy looking with plenty of salt. How do you like your eggs?