There are many ways to prepare an egg, and nowadays people love to mix these recipes with more self-indulging preparations, like adding it on avocado toast, or BLT, transforming it into delicious brunch or dinner meals. But nothing beats the classic egg recipes, especially the most basic breakfast recipe of all: scrambled eggs.
Scrambled eggs are undeniably one of the easiest dishes to make. However, even the most simple of dishes require some technique if you want to make it something out of the ordinary. Read on to master the art of making soft scrambled eggs at home.
It looks just like the scrambled eggs everybody knows, except this one is richer in texture, and much creamier. It’s because soft scrambled eggs are prepared in less time, cooked in medium to low heat, that they become softer, even gooey, almost melting in your mouth, and this is what makes them particularly delicious.
Cooking eggs in high heat levels will simply singe them. Do note that the technique to achieving that fluffy result depends on the amount of heat applied on a stovetop. To make the cooking temperature more manageable, so it doesn’t get overcooked quickly, add the stirred eggs with olive oil or butter into an unheated pan. With the aid of a rubber spatula, gradually slide the eggs towards the middle.
By using the cool pan on which to place the eggs, one doesn’t have to worry about the eggs reacting to the heat as soon as they are put into it. Instead, it becomes easier to manage the temperature. You simply let it build to eventually regulate the overall cooking conditions. What makes this effective, although quite unconventional, is that it keeps those scrambled eggs from becoming crisped and overcooked.