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POV Extra-Creamy Scrambled Eggs (without crème fraîche)
recipe by J. Kenji López-Alt (@JKenjiLopezAlt)
Ingredients:
- Eggs (2)
- Salt (to taste, estimate)
- Butter (1.5 tablespoons, estimate)
- Yogurt (plain, amount to preference, estimate)
- Chives (optional, to garnish, estimate)
- Black pepper (freshly cracked, to taste, estimate)
- Toast (for serving, estimate)
Steps:
1
Introduce the cooking of creamy scrambled eggs.
2
Start with a couple of eggs. Salt the eggs before cooking to break down the proteins and retain moisture.
3
Scramble the eggs thoroughly.
4
Prepare a pan on low heat and butter toast, using soft Irish butter.
5
Add a good amount of butter to the pan, approximately a couple teaspoons per egg, about a tablespoon and a half for two eggs. Let it melt gently without browning.
6
Use a spatula or fork to constantly move the eggs in the pan over low to medium heat to form very fine curds.
7
Discuss various tools and pans that can be used for making the scrambled eggs.
8
Mention alternatives to dairy additions in scrambled eggs, such as creme fraiche or goat cheese, but choose to use yogurt.
9
Add some plain yogurt and optional chives into the eggs off the heat.
10
Finish cooking the eggs, ensuring they are creamy and custardy. Add more yogurt to cool down and stop the cooking process.
11
Serve the creamy scrambled eggs over toast, described as sauce-like or pourable.
12
Garnish with additional chives and freshly cracked black pepper.
13
Cut toast into soldiers for dipping. End with sharing the eggs with pets.