It has been suggested that I put this "recipe" on the forum.
I’m sure that when you folks see the title of this post you are going to think, “wha’ she goin’ on about? Ain’t scrambled eggs just scrambled eggs?”
Sure, it is a very simple dish but there are any number of ways of getting from the beginning to the end and it’s possible to end up with something that looks good but is tough, rubbery and while edible, not exactly the best.
My grandpa’s cook taught me how to make these scrambled eggs that can be consumed at once, or they may be kept warm in a chafer or buffet server without ever becoming tough and rubbery.
Some people have said, and written, that milk in eggs makes them tough. That has not been my experience but I’m not using milk, or even half & half. It is cream that produces the best result.
First select a skillet that is the correct size for the number of eggs you are cooking.
For 2-3 eggs, no larger than 8 inch, 4-6 eggs a 10 inch and for 8-10 a 12 inch.
First the eggs should be beaten lightly with a fork, only enough to blend the yolks into the whites.
Set aside until the skillet is ready.
The best skillet is a heavy non-stick or an extremely well-seasoned cast iron.
Place over medium high heat.
Pour just enough heavy cream into the skillet to cover the bottom.
Allow it to just about come to a boil – till it foams up like this:
Now add the eggs. Count slowly to ten.
Begin cutting and turning the eggs and when they look
like this:
Remove from the heat – the residual heat in the skillet will be enough to finish cooking the eggs.
Season to taste with salt and pepper.
Serve immediately!
Or transfer to a chafing dish over barely simmering water to keep warm.
These can be held up to an hour in this manner.
In my opinion, the eggs actually taste “eggier” than when they are cooked without the cream. They are tender, creamy but still have the desirable texture one expects in a scrambled egg.
Enjoy!
