How to Make Scrambled Eggs
Learn how to make fluffy and light scrambled eggs in this video from EVERY DAY WITH RACHAEL RAY magazine. Plus, get tricks and tips on eggs cooking time, optimal temperature and more. From our collection of Step by Step cooking videos.
Hi. I'm Teri Tsang Barrett, the Food Editor here at Everyday with Rachael Ray Magazine. And today, I'm gonna show you how to make scrambled eggs. I know most of you thinking you know how to make scrambled eggs but you're probably a little bit more like the diner eggs where there a little bit, wherever you maybe a little bit tough and maybe even a little bit brown and burnt. And there's nothing wrong with that if you like in that way but I'm actually gonna show you how to make really creamy soft beautiful scrambled eggs. So, what we're going to do is start with the butter. We're gonna use about a teaspoon of butter for each egg and we're gonna make two servings. So you're gonna need about a tablespoon plus one teaspoon of butter and again for two servings, you're gonna use four eggs. I'm gonna crack the eggs into this bowl and for each egg, you're gonna use about a tablespoon of milk. SO I'm gonna add a quarter cup of milk and just start whisking these until incorporated. We're just gonna let the butter melt and these guys' almost done and just kinda swish the butter to make sure it kinda slicks the bottom of the pan. And the butter is ready and our eggs are ready. You can either season the eggs with salt now or afterwards. I like to do it afterwards but it's a matter of personal preference. All right. So I'm gonna add the eggs to the pan and you're gonna do this over-- you're gonna melt the butter over medium heat and cook the eggs over low heat. And since I'm using an electrical range, I'm actually gonna lower the temperature now. For scrambled eggs, it really doesn't matter if you're using non-stick or not non-stick skillet. And again, 'cause I'm using electrical range. I'm gonna take it off the heat a little bit to let it sort of catch up to the low heat. And at this time with the pan and it's still hot. So what you wanna do is sort of drag the heat with rubber spatula around the sides and kinda scoop towards the center. You can see these little curds starting to form. I like to use a rubber spatula 'cause; A. it sort of bends to the shape of this pan. But you're making scrambled eggs, it's so important to get like all the bits of the egg that have set on the bottom to make sure they're not overcooked. And the rubber spatula can actually bends sort of scrape them all off the bottom which is nice without damaging the pan as well in case you're using a non-stick skillet. So to cook four eggs in the style will take roughly 5 to 6 minutes but depending on how many eggs you're using more or less it might take more or less. But what you're looking for is a lot of really soft curds kind of like cottage cheese but a little bit bigger and sort of moist, similar again to cottage cheese, but nice and yellow. And so again you just keep stirring don't let it set. I think it's low enough. We're gonna put it back over the heat. And you wanna keep an eye on the eggs. If you noticed they start to cook too fast and you definitely need to either lowered the heat or take it off the heat again if you're using an electrical range. So once you've hit the stage or start to [unk] a little bit like soft polenta you bought. You've got probably another minute or two before it's done. Just make sure you keep stirring and scraping the bottom. So we're about 30 seconds to minute away from adding in any mixes that you like. Of course these are great on their own. I personally love adding in a little bit of chopped fresh dil or tarragon and got a little bold there. And you can have this as much as you like. I'm just gonna take a little bit of pinch, a little pinch and sprinkle it over and just stir it in. So it's been roughly like 4 ½ minutes and as you can see the curds are starting to look more and more like cottage cheese. So the eggs and the curds actually-- and the eggs have started to firm up a bit so I'm gonna add a pinch of the chopped fresh dil, so I'm gonna stir that in. So at this point, the eggs are pretty much done. If you wanna cook them a little bit more, you can. This is more of the texture I would say even ricotta if you will like cottage cheese and ricotta. And this is actually how it looks my eggs a little bit wet. And so take them off the heat. And got these gorgeous creamy eggs. And so now I'm gonna season these with salt. This one is for Bob our camera man. And this one is for me. These are delicious, they're exactly the way I like them, nice and creamy, light and fluffy, they're perfect. So hopefully you'll give this method a shot too and thanks so much for watching.
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