Perfect Fluffy Scrambled Eggs

I spotted this recipe in an old 19th century cookbook, although the title was "Poached Eggs". Not like any poached eggs I've ever had, but it looked simple enough so I had to give it a try. Still not like any poached eggs I've ever had - it's scrambled eggs, and the best scrambled eggs ever, to boot.

My usual old technique involved whisking in a spoonful of water then just cooking them in some butter, and stirring a bit; the result was fluffy but perhaps a little dry. I have preferred this to other scrambled egg recipes I've seen, which involved cooking them with cream and butter, but in a double boiler, and stirring a lot. I found the results of that to be too heavy and greasy. This is the perfect middle way - rich and moist but also light and fluffy. I was a little nervous about the timing, but I used a timer, and it was just about perfect. Wow! Apparently you can still teach this old dog a few new tricks. Scrambled eggs more often, coming up!

If you wanted a smaller batch, I'd say 8" pan, 4 chicken eggs, and 1/3 cup of cream, but this is untested so if you do it please let me know. In any case you will need a pan with a lid. If you are having them on buttered toast, have the bread in the toaster with the butter standing by ready to spread, and put the bread down at the same time as you turn on the stove for the cream.

2 to 4 servings
10 minutes prep time

4 medium-large duck eggs OR 6 large chicken eggs
salt & freshly ground pepper to taste
1 tablespoon finely minced parsley
1 tablespoon finely minced fresh OR dried chives
1/2 cup 10% cream
bread & butter for toast

Whisk the eggs in a bowl and season to taste; then whisk in the washed, dried, and minced herbs. Other herbs can be used, of course, according to taste and availability.

Put the cream in a 10" skillet (medium sized) and bring it up to a simmer. It will bubble all around the edges before the middle, that fine; that's the stage you are looking for. Reduce the heat to medium-high (the usual ideal temperature for cooking eggs). Gently pour in the eggs ("in strips", said my original source but ha, good work if you can). Cook for 2 minutes without stirring, although it's a good idea to run your spatula around the edges and as far underneath as is feasible, and lifting the mass of eggs slightly.

After 2 minutes, remove the pan from the stove, turn the eggs over gently, and cover the pan with the lid. Let it sit for 1 minute more, then serve, on hot buttered toast, which you started just as you turned on the stove for the cream.




Last year at this time I made Mashed Butternut Squash & Sweet Potatoes.

Posted in: Ontario Food