in case you haven’t noticed, i’ve been trying to make perfect scrambled eggs for years, no make that ages. just yesterday, i discovered the magic- my eggs were fluffy and not into shreds, and were probably the best ones i’ve made so far! i tried this twice (for the sake of science) and they worked as well! the key, believe it or not, is in the pan you use. i used to use a wide circular pan that was iron (not cast iron) and big, but this time i used a white and rectangular japanese pan that was rather small, so it conducted heat more easily, allowing the eggs to cook faster and be in full pieces. i was also able to cook them easier, because the pan was smaller. now onto the recipe!
you will need:
1 serving (or half a serving if you like lots of scrambled eggs)
- heat up oil and butter at a 1:1 ratio.
- start to whisk your eggs, making sure not to overmix- when they look pretty well mixed, that’s good!
- pour the eggs in the pan, making sure to “scrape” down the spatula constantly, this will help form the clumps of egg!
- cook until they’re desired to your preference, i prefer mine soft and fluffy.