With four children in the house, I must have scrambled at least a few hundred dozens of eggs. Often, my scrambled eggs weep with liquid like one of my kids having a bad day or become a yellow shredded mess. But thanks to tips from Cooks Illustrated magazine, now I can make fluffy, tender scrambled eggs. Here is how.
8 large eggs
1/2 teaspoon table salt
Ground white pepper
1/2 cup half and half
1 tablespoon unsalted butter
In a bowl, crack eggs and add salt, pepper, and half and half. Using a fork, whip it well until the color is uniformed yellow.
Heat 10-inch non-stick frying pan to med-high. Put butter and let it foam, swirling the melted butter in the pan.
Pour in beaten eggs and let cook for 15-20 seconds.
Using a rubber spatula,gently lift and fold over the cooked eggs into the middle. Keep "Lifting and Folding" into a mound until eggs are still somewhat shiny and wet.
Put in a serving bowl and serve immediately.