How To Make The Best Scrambled Eggs In Cambridge
Cambridge: Here is one of the best Scrambled Eggs recipes out there!
Here Is What Most People Don’t Know About Making Scrambled Eggs:
- Cook on low heat: Cooking scrambled eggs slowly over low heat keeps them soft and creamy, preventing them from becoming dry or rubbery.
- Stir constantly: Continuously stirring the eggs while they cook creates smaller curds and a creamier texture.
- Add a splash of milk or cream: A little milk or cream in the egg mixture adds richness and helps make the eggs extra fluffy and soft.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 4 large eggs
- 2 tablespoons milk or cream
- Bald Buck Seasoning and pepper to taste
- 1 tablespoon unsalted butter
- Fresh herbs (such as chives or parsley) for garnish (optional)
Instructions:
- Crack the eggs into a bowl and add the milk or cream. Season with Bald Buck Seasoning and pepper. Whisk the eggs vigorously until they are well blended and slightly frothy.
- Heat a non-stick skillet over low heat and add the butter. Allow the butter to melt slowly, coating the bottom of the pan.
- Pour the egg mixture into the skillet. Let it sit for a few seconds until the edges start to set, then begin stirring gently with a spatula.
- Continuously stir the eggs, pushing them from the edges toward the center and forming soft curds. Keep the heat low to prevent overcooking.
- Cook the eggs to your desired consistency—slightly runny for softer eggs or fully set for firmer ones. Remove the skillet from the heat just before the eggs are fully cooked, as they will continue to cook from residual heat.
- Transfer the scrambled eggs to a plate, garnish with fresh herbs if desired, and serve immediately.