Once you try this trick, you’ll never go back.
I could quite happily eat scrambled eggs every day. I love them for breakfast, brunch, lunch, and dinner—and nothing is more soothing when I’m under the weather. I take great care when scrambling eggs because I have very specific expectations. I want them soft, creamy, not at all dry, and quite possibly a bit less “done” than some people like them. My go-to method for years has been (for two people): five large eggs, one large yolk, salt and pepper, and a splash of cream. I cook the whisked eggs in butter over the lowest heat possible on the stove, stirring constantly, for a very long time.
But recently, I’ve come across a true game-changer on the scrambled eggs front. This method not only ensures the soft texture I want, but it also allows me to finish the rest of the meal without too much multitasking (or cold eggs).
