Bon Appetit’s technique for scrambled eggs has yielded the most perfect custard-like scrambled eggs I have ever seen. Over the years I have made more bad plates of eggs than I can remember. Bon Appetit recommends some tips for making perfect scrambled eggs such as using the best farm-raised eggs you can find, cooking the eggs over low heat, using a non-stick skillet and using plenty of butter and flaky sea salt. Over cooked eggs are terrible so the higher the heat, the drier the eggs (not a good thing)!
Technique: Bon Appetit’s technique for perfect eggs involves whipping the eggs until they are very well combined for about 30 seconds. Add the salt now. Next turn your burner to medium-low or low heat, melting the butter and adding the eggs letting them sit undisturbed for a second until there is a very thin layer of cooked eggs on the outer edges of the pan then using a heat-proof spatula, “push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set” (Bon Appetit, Per Bon Appetit it should only take a couple of minutes but mine took more along the lines of 5 minutes. Here is the basic recipe I used.
- 7 farm-fresh eggs
Sea salt to taste
- 2 tablespoons grass-fed butter
- 2 tablespoons Neals Yard Cheddar cheese grated (add the cheese about half way through the cooking time)
- 1 teaspoon fresh chives and additional sea salt for garnish