May 16, 2011

The Creamiest Scrambled Eggs Served over Roasted Asparagus

Scrambled eggs make a quick and yummy meal, but there is a little science behind making them perfect. The way I prefer them is soft, fluffy, juicy and custard-like. Here are my essential tips to the creamiest scrambled eggs. Just remember, low gentle heat is the secret to success.

Use a fork to whisk the eggs until they are frothy and evenly colored. Add in freshly cracked black pepper. DO NOT OVER BEAT or add salt, as both would cause the eggs to toughen. This is the point where I add my secret ingredient. I say secret because for those that have tried my eggs, boasted of how creamy and delicious they were, but did not know that it was a Kraft American cheese slice that took my eggs to a whole other level. I have tried many times with other brands of American cheese, deli American cheese, shredded cheddar, monterey jack and swiss and all make the eggs too cheesy. Trust me when I say that Kraft is the way to go here. Now, if you don't have cheese, you can add a teaspoon of cream, but never milk, which may cause rubbery eggs.

Try this method, I seriously think you will change the way you make your morning eggs.

Pairing Suggestion: A newly found fave is half Moscato and half orange juice for a sweet Mimosa. Freshly squeezed would be perfect.

3 Fresh Eggs
Butter (1 tsp per egg)
Freshly cracked black pepper
1 slice of Kraft American Cheese torn into small pieces (1/2 slice for two eggs)
flaky sea salt

As far as the pan you choose, always go with a heavy bottomed non-stick saute pan, which will evenly distribute the heat. Also choose the smallest saute pan you have, as one that is too large will have the eggs spreading too thinly and cook too quickly.

Heat your saute pan over medium-low heat. Melt 1 teaspoon of butter per egg until melted and the foam has resided. When all the butter is melted reduce the heat to low and add your beaten egg mixture. Using a silicone spatula, wait until the first hint of setting begins before you stir. The more you stir the eggs, the more custardy they will be. Near the end of the cooking time, the eggs will get much thicker, but still creamy. Take the eggs off the heat approximately 1 minute before you think the eggs are done. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan and the "carry over heat."

Immediately transfer them to your serving plates and serve hot. As you can see, my favorite way to enjoy is plated over roasted asparagus. It is quite a delightful combination.



Claire M. said...

I love asparagus

Claire M.

Rob H said...

I'll have to try the eggs using cheese to make them creamy. I'm using half & half now, starting them at a high temp, then lowering it as they finish cooking. The h/h has enough liquid in it to add steam to the eggs to help keep them light and fluffy, while still adding milk fat to add the creaminess.