Recipe #58: scrambled eggs

 I have been on a lifelong quest for a way to make perfect scrambled eggs and I believe, dear reader, that I have found it.

Based loosely (very loosely) on the YouTube videos of a famous Master Chef host’s recipe (who shall go unnamed in case of copyright infringement, but will be obvious to anyone who has ever been on the internet looking for scrambled egg videos), mine deviates into decidedly rubbishy territory, while maintaining (in my humble opinion) the taste and texture of the high falutin version.

Ingredients:


Here are the main differences between my ingredients and G.R.‘S: he uses a chef’s quality stainless steel saucepan, I use a T-Fal Teflon pan that is perpetually on sale at Canadian Tire. He used unsalted butter, I’m using salted. He used crème fraîche, I’m using sour cream. He used fresh chives, I’m using freeze dried. But it’s all good!

Directions:

Unlike G.R., who puts his cold butter and unmixed eggs all directly into his bougie saucepan, I’m mixing my eggs first in a bowl and melting some butter in my cheap nonstick pan. But like G.R., I’m starting out on relatively high heat:


Also, unlike G.R., I’m adding my freeze dried chives to the beaten eggs, to let them soften up in the liquid raw eggs:


Once the butter is almost all melted, I add my egg and chive mixture to the hot pan with semi-melted butter:


Add moving fast, start stirring the eggs and quasi-melted butter in the hot pan with the silicone mini spatula:





When little curds start forming, it’s time to take the pan off the heat and keep stirring, continuing to cook the eggs with the retained heat of the pan (that’s a trick I’ve stolen from G.R.), and keep stirring, stirring, stirring:



Every so often I put the pan back on the heat if necessary, and this is a bit of an art, knowing when to get more heat, when to back off, to cook the eggs without overcooking the eggs:



That’s looking great! When they look almost perfectly cooked, it’s time to add a little sour cream:


And stir that into the eggs:


And that’s it! You can add salt and pepper if you want but I think they’re perfect just like this.

I’m serving mine with some toasted frozen hash brown patties on my favourite Value Village dinnerware, and it’s outrageously good:



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