American Scrambled Eggs
American scrambled eggs have a soft, tender texture. Unlike regular scrambled eggs, American-style scrambled eggs add a small amount of milk, making the curds finer and more even, and nutritious too~
Ingredients and Tools
- Eggs
- Whole milk/cream
- Butter
- Salt
Measurements
- Eggs 3
- Whole milk/cream 10g
- Butter 5 grams
- Salt 1 gram
Steps
- Crack the eggs into a large bowl, add salt, beat until foamy, and let stand for 15 minutes
- Cut butter into small pieces and add to the pan, pour in the egg mixture, and keep stirring over low heat
- As soon as the butter melts, quickly flip and stir the egg mixture, breaking it into fine curds, and turn off the heat before the eggs are mostly set
- Add milk and stir for 15 seconds, until the scrambled eggs are moist and fluffy, then plate
Notes
- If you want something richer, you can add sautéed diced tomatoes, diced onions, diced bacon, small cubes of cheese, etc. at the last step. (In short, things that won't release more liquid)
- Use a flat pan (nonstick pan).
- Considering many people cook for one and only scramble one or two eggs, a smaller-diameter pan may be more convenient for even stirring. If you follow this guide and find problems or improvements, please raise an Issue or Pull request.