THE DILEMMA You love how your favorite restaurant makes scrambled egg fluffy and creamy! You tried making your version at home but they always come out way too dry. Is there a trick to achieving delicious scrambled eggs?
WHAT TO DO Gradual heat is key to glorious scrambled eggs. To achieve this, use a double boiler instead of a frying pan. Fill a pot with water, bring to a simmer, and place another saucepan on top, making sure the bottom of the pan does not touch the water. Crack fresh eggs in a bowl and beat until well combined. Melt butter in the pan, pour in the eggs, then stir and fold continuously with a spatula. This trick allows you to cook the eggs without drying it out too much and without binding its proteins too tightly, which results in hard and rubbery eggs. Remove the pan from heat while the eggs are still a bit wet—it should look like it is bathed in thick sauce. Season with salt and pepper, then serve immediately. Another secret to the best scrambled eggs? Mayonnaise! Adding a dollop or two to the eggs will make them extra creamy.
