I love eggs. Love, love, love. I typically eat egg whites for breakfast every morning. I am always trying to find ways to get the perfect scrambled egg. A while back, I read in a magazine (Saveur, I believe) that diners will sometimes use blenders to blend eggs in order to really aerate them, resulting in a light and fluffy egg. I often use this trick and always get fantastic results. I have read much on this subject (I know, I need a life), and I find Saveur's tips and tricks extremely helpful. The trick is to keep the stove on medium-low to low heat and let the eggs cook slowly in order to ensure the perfect texture. I love the addition of the soft, sweet onion flavor of chives and to finish out my eggs, I will add up to a tablespoon of cream cheese towards the end of cooking to heighten the creamy texture (and you cannot taste the cream cheese at all) of the egg without it being runny. If you'd like, you can use heavy cream or milk instead. I did this tutorial with whole eggs, but it works beautifully with egg whites as well, which is what I always use. PERFECT SCRAMBLED EGGSMelt 1 tablespoon butter in a non-stick skillet over medium-low heat. Mix 3 eggs in a blender until the eggs have increased in volume.
Pour eggs pan and let set until they just stick in the bottom of the pan, about 20-30 seconds.
Break up the eggs into curds with a rubber spatula or wooden spoon. Cook, stirring constantly, until eggs are almost set but still runny (3-4 minutes) and remove from heat. Add cream cheese (or milk or cream) and stir until melted and incorporated into the eggs and eggs have finished cooking, about 1 minute.Add chives and season with salt and pepper. Serve immediately. PERFECT SCRAMBLED EGGS1 tablespoon butter3 eggs2 teaspoons chives2 teaspoons cream cheeseSalt and freshly ground pepper to tasteMelt 1 tablespoon butter over medium-low heat in a nonstick skillet.Add eggs to blender and blend until eggs are pale and increased in volume, 30 seconds.Add eggs to skillet. Let eggs sit until just set, about 30 seconds. Cook, stirring constantly, until eggs are almost set but still runny (3-4 minutes) and remove from heat.Add cream cheese (or milk or cream) and stir until melted and incorporated into the eggs and eggs have finished cooking, about 1 minute.Add chives and season with salt and pepper. Serve immediately.
