Scrambled eggs

Scrambled eggs

By letting the eggs sit after salting, enzymes break down and the liquid binds better - resulting in perfectly creamy scrambled eggs.

Breakfast & Brunch
3 steps6 servings
Ingredients
6 pcs egg
2 pcs egg yolk
¾ tsp kosher salt
30 g butter
2 tbsp cream

Instructions

  1. Combine 6 eggs, 2 egg yolks, and ¾ tsp of kosher salt (or 0.38 tsp of regular salt if you don't have kosher salt) in a bowl and whisk until blended and frothy. Let sit at room temperature for 15 minutes. The eggs should darken in color.
  2. Cut 30 g of butter into cubes and add to the egg mixture, then pour into a non-stick saucepan or frying pan and cook over medium-low heat. Stir until the butter has melted and the eggs begin to set. Stir faster to break up larger pieces and continue cooking until all the egg liquid is cooked.
  3. Remove the pan from the heat, add 2 tbsp of heavy cream and stir for about 15 seconds until everything is mixed. Serve.