EXTRA-CREAMY SCRAMBLED EGGS RECIPE – NYT COOKING
Provided by: J. Kenji López-Alt
Total time: 5 minutes
Yield: 2 servings
|2 teaspoons potato starch, tapioca starch or cornstarch|
|4 tablespoons cold unsalted butter, cut into 1/4-inch cubes|
|4 eggs (see Tip)|
|Pinch of kosher salt|
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
THE BEST SCRAMBLED EGGS RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 40 minutes
Yield: 2 servings
|4 or 5 eggs|
|Salt and freshly ground black pepper|
|2 tablespoons cream|
|2 tablespoons butter or extra virgin olive oil|
- Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
@context http//schema.org, Calories 310, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 28 grams, FiberContent 0 grams, ProteinContent 12 grams, SaturatedFatContent 8 grams, SodiumContent 292 milligrams, SugarContent 1 gram, TransFatContent 0 grams