Author Notes
This recipe gives the basics on how to achieve the perfect egg scramble that is soft and fluffy, cooked well, and delicious. I learned this method from my Aunt Joyce who learned it from her Mother-In-Law. —Gaia Goodness Natural Foods
Ingredients
-
4
large eggs
-
4 tablespoons
water
-
1 tablespoon
salted butter
-
1 tablespoon
sour cream or Greek yogurt
-
1/4 cup
Asiago cheese shredded
-
1/4 cup
Goude cheese shredded
-
1 pinch
Sea salt and black pepper
Directions
-
In a bowl, whisk together eggs, and sour cream or yogurt until thoroughly combined. (no sour cream lumps if you can help it). Set aside.
-
Heat 4 Tbsp of water in a skillet over a low-medium flame.
-
Once the skillet is hot, add 1 tbsp (1 pad) of salted butter and allow it to melt thoroughly into the water.
-
Add all the cheese to the water and butter mixture in the skillet.
-
When the cheese begins to melt, pour in the egg mixture.
-
When the egg starts to firm up a little bit, use a large spoon, preferably hard plastic, and stir the eggs and cheese together making sure to combine thoroughly.
-
The key to perfect scrambled eggs is cooking them slow and low.
-
If you notice the skillet is too hot turn the flame down.
-
Your eggs should be done after 8-10 minutes, maybe less if you like softer eggs. I like mine well done!
-
Be sure to stir constantly.
-
All the water should be evaporated.
-
Nothing should stick to the pan and your eggs should be fluffy with a bright yellow color.
-
Spoon the eggs onto a plate, garnish with some parsley or dried dill and enjoy!
See what other Food52ers are saying.