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Written by the YesChef staff
You know your perfect scrambled eggs are ready when the texture of your eggs is creamy and fluffy but not runny or dry. But be aware: even after you remove your scrambled eggs from the heat, they will keep cooking for a brief period in the pan. So take your eggs off the heat about 30 seconds to a minute before they are completely ready.
This tactic is very important, Francis warns, to avoid overcooking. To ensure you don’t mess it up, watch the scrambled eggs closely while they are cooking and then remove them from the heat while they still look a little raw and runny. By the time you plate your eggs – adding any seasonings or toppings, putting the dish on a table, and waiting for your guests (or yourself) to sit down – the perfect scrambled eggs should be ready and waiting.
Here are some ingredients for making scrambled eggs.
Eggs: Eggs are, of course, the most essential ingredient to cooking scrambled eggs.
The fresher the eggs the better, but if you do not raise your own chickens (chances are you do not) or have the luxury of moseying on down to a local farmers market, you can still make excellent scrambled eggs from eggs you bought at the supermarket.
Salt and Seasonings: You will be hard-pressed to find a scrambled eggs recipe that doesn’t include salt – and for good reason. (But salt your scrambled eggs carefully and wisely; as with so many foods, over-salting your eggs will ruin them.) Other common seasonings to help you make perfect scrambled eggs include salt’s slightly-rebellious sibling, pepper (black pepper or white pepper work), hot sauce, chili powder, dill, basil, garlic, chili powder, and tarragon, among tons of other spices.
Butter: Scrambled eggs are typically cooked in a frying pan or skillet that is coated with butter. If dairy is not your thing, olive oil can also be a great option with which to cook scrambled eggs.
Milk or Cream: This is an optional step and based on personal preference. Milk and cream will thin out your egg mixture and create more of a custard-like consistency.
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