Scrambled eggs might seem simple, but don’t let their humble appearance fool you—getting them just right is a true test of skill in the kitchen. The difference between good scrambled eggs and perfect scrambled eggs comes down to patience, technique, and understanding one of the most magical ingredients in cooking: the egg.
Eggs are nature’s ultimate multitaskers. They can emulsify sauces, create airy meringues, thicken custards, and, of course, make the creamiest, most delicate scrambled eggs when treated with care. Packed with protein, vitamins, and healthy fats, they’re a nutritional powerhouse wrapped in a convenient little shell. But despite their simplicity, they can be easy to overcook—turning soft, luscious curds into dry, rubbery disappointment in seconds.
During this lesson, Maxine will learn the secrets to making scrambled eggs that are silky, rich, and full of flavor. She’ll discover why gentle heat and constant stirring are the key to achieving soft, custardy eggs. She’ll also experiment with seasoning and learn how a touch of cream or butter can elevate the texture.
Scrambled eggs are more than just breakfast—they’re a lesson in precision, patience, and the importance of cooking with all the senses. By mastering this classic dish, Maxine will take another step toward becoming a confident and intuitive young chef.
Now, let’s get cracking! 🥚✨
Perfect Scrambled Eggs 🍳
Ingredients
- 2 eggs
- 1 tbsp heavy cream
- ½ tbsp butter
- Salt & pepper to taste
Instructions
- Whisk & strain: Crack eggs into a bowl, season with salt and white pepper, add the cream, whisk well, and strain through a fine sieve.
- Melt butter: In a non-stick pan, melt butter over low heat.
- Cook slowly: Pour in the eggs and stir gently with a spatula.
- Remove early: Stop cooking when the eggs are slightly runny (baveuse), as residual heat will continue cooking them.
- Serve: Serve on toast.