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The perfect scrambled egg

The perfect scrambled egg has the consistency of custard or yogurt. They are not hard, rubbery, or dried out. Egg whites are a protein called albumin - and like all proteins, when given a high heat they tend to denature (our scientific term) -- or lose their water and become curdled, hard, and more akin to eating a wad of bubble gum than the nice custard we desire.


4 large Eggs

1 T butter - UNSALTED


First DO NOT wisk the eggs together ahead of time. Do this under some heat - and gently.  Whisking eggs together begins a mechanical breakdown of the proteins that will result in more rubbery consistency. 


Place a non stick fry pan on a low heat.  Take a teaspoon of butter and gently coat the bottom of the pan. If the butter can melt - then place four eggs in the pan. Using a silicone spatula gently break the yolks and fold the eggs together. Gently stir the eggs - and every minute take the pan off the heat and continue to stir the eggs.  Once the eggs "set" - or are a wet consistency when they are giving off a bit of steam - take them off the heat for the last time.  Take the remaining 2 teaspoons of butter  and fold them into the eggs.  You will see the heat from the pan will continue to SLOWLY cook the eggs.  As you stir in the butter the creamy texture of the eggs will form- once they are to that point, remove them from the pan and serve them.

At this point add salt and pepper to taste - not before. If you add salt to the eggs before the mechanical action of the salt, combined with the drying property will pull the water out of the eggs. 


There you have it- the pefect scrambled eggs.  Want to add some ingredients - I recommend Salsa instead of cheese- more flavor, and far fewer calories than fat. 


The above eggs - service for two:


242 calories, 25 g Fat, 13.5 g of saturated fat, 482 g cholesterol, 12 grams protein, 0 fiber

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