The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.
Ingredients
Preparation
Step 1
TO SCRAMBLE EGGS, use a fork to beat together 4 large eggs and 2 tablespoons heavy cream (or milk); season with salt and pepper. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add egg mixture. Using a heatproof flexible spatula, gently pull the eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Serve hot.
Equipment
Step 2
Although a nonstick pan might seem the obvious choice for scrambled eggs and omelets, it’s not essential, as long as your pan is well-seasoned. The butter and the near-constant motion of moving the eggs should keep them from sticking.
