“And if they make the perfect scrambled egg, you know they know how to cook properly.” — Gordon Ramsay
There was just one problem. See, your usual “perfect scrambled eggs” is defined by a soft and very fluffy egg, one that is barely cooked, dangerously toeing the line between Raw and Done.
As an Asian, however, I’ve been trained to dislike anything even remotely resembling undercookedness. The equation goes like this:
Seems undercooked = possibly undercooked = bacteria = dangerous = death
In fact, I don’t even make salads at home, because they contain raw vegetables. I only eat salads at restaurants, because I trust a random dude at the back of the kitchen to wash vegetables for me, better than I can for myself. Stop being jealous; your life will never be as logical as mine.
Given that background, you can imagine why my definition of scrambled eggs was “thoroughly fried egg bits.”
For years, I didn’t get what the deal was. There was nothing special about scrambled eggs. It was just like fried rice without the rice. Tough, chewy, salty. Couldn’t tell the difference between scrambled eggs and beef jerky.
And then I discovered the real meaning of scrambled eggs.
Perfect Scrambled Eggs
Notes: These eggs are fluffy. They are nice and salty. They are cooked to that sweet spot, just barely beyond the point at which my parents would have questioned their edibility.
- 3 eggs. Stop looking so surprised.
- 2 tbsp milk. Approximately.
- Dash of salt. Reduced sodium salt is like meatless mystery meat.
1. Whisk eggs, milk, and salt together.
2. Put on stovetop, thoroughly butter a skillet, and turn to Medium. No higher than Medium; low heat cooks the eggs slowly and ensures they retain moisture. Continue whisking.
3. Keep whisking…
4. Take it off stove when it looks almost done. It will finish cooking in the hot skillet.
The Eggstra Mile:
- Sprinkle some of your favorite egg-herbs on it. I like to dress up my scrambled eggs with pepper, parsley, and basil. I’m weird, I know.
Well, now that you’ve made perfect scrambled eggs, it’s time for you to graduate to perfect steamed eggs.