Making scrambled eggs may seem an easy thing to do, but you never get them quite as good as when you order from a restaurant. Here’s the key to excellent scrambled eggs… low and slow and a little butter. Also, for real scrambled eggs, don’t use milk, use water. Yep, that’s how the restaurants do it. Scrambled eggs are, after all, eggs! Way too often people think you have to whisk and whisk with a lot of milk. This couldn’t be farther from ideal. The butter gives all the dairy we need. The water, helps create the texture you love when you get scrambled eggs from a good restaurant. When you cook the eggs, be certain to use a low flame. Beat 1 tablespoon per egg in a bowl using a fork. Don’t over beat them. Melt about a ½ tablespoon of butter in a pan over low heat. Pour eggs into pan and stir slowly with a spatula. As the eggs begin to set you can gently fold them over. They’ll be done as soon as they’re no longer liquidy.
Also, tag @recipe_teacher on Instagram and hashtag it #recipeteacher
