Eggs, the cornerstone of every hearty breakfast. It’s nutritious, easy, and convenient. In fact, it’s so simple that cooking eggs can be deceptively easy. The best egg scramble recipe can vary from person to person. Do you like fancy eggs? Do you put milk in scrambled eggs? The list goes on! In this article, however, we’ll teach you how to make scramble eggs in the French, American, and English style.
How to Make Scramble Eggs in the French Style
This recipe is a little bit fancier than the more rustic version. Though it still uses no fancy ingredients, the end result is a very fine, very rich egg with a creamy mouthfeel.
If you’re a fan of soft scrambled egg, this might be the recipe for you.
Here’s what you’ll need:
- 2 barn or free-range eggs (per person)
- 2 cups of water
- 1-2 tablespoons of butter
- heatproof glass bowl
Instructions
1. First, crack your eggs into a heatproof glass bowl and whisk them up. In the meantime, get a wide saucepan and fill it with about an inch of water, bringing it to a boil.
2. Once the water is hot enough, take the entire bowl and set it gently on top of the boiling water pan, so that the bottom of it is dunked in the water but not touching the bottom.
3. Let it cook for a while, whisking occasionally to keep moving everything around. After about six minutes, curds should begin to form. At this stage, throw in a knob of butter and some salt and move it around with a spatula instead of a whisk.
4. After the eggs begin to look creamy and congeal, scoop them out of the pan onto some bread.
American Style
If you don’t like either of the two recipes, the American version is a nice balance of the two.
Done properly, you’ll have a nice balance of soft creaminess as well as some more substantial curds.
Here’s what you’ll need:
- 2 barn or free-range eggs (per person)
- 1-2 tablespoons of butter
- Salt
Instructions
1. Begin by cracking your eggs into a mixing bowl and whisking them up. Add a little salt and throw a knob of butter in a frying pan over medium heat.
2. When the pan is hot, drop your eggs in and don’t move them at first. As the heat causes them to set almost immediately, use a spatula to gently pull the eggs in from the outside in to make bigger egg curds.
3. Keep gently moving the eggs around the pan, folding them over one another so that some parts are soft and others are more cooked. Pull them out of the pan before they overcook!
English Style
In this version of the recipe, your eggs will end up buttery with medium curds though still packed with plenty of moisture.
The recipe highlights very little except the flavor of the eggs, with a little butter for good measure.
Here’s what you’ll need:
- 2 barn or free-range eggs (per person)
- 1-2 tablespoons of butter
- Salt
Instructions:
1. First, get a small sauce pot and set it over medium heat. In a side bowl, crack your eggs and whisk them up with a fork to get some air into them. After your pan has heated, put a knob of butter in your pan, put a pinch of salt in the eggs, and drop them in the pan.
2. Because the pan is hot, it will likely start to set already—use a spatula to break it up gradually and slowly, moving it around the pan about every five seconds. No need to add cream or anything else!
3. After the eggs are gooey and broken into fine curds without being too dry, they’re just about done! Take the pan off the heat and scoop all the eggs into one corner of the pan to prevent them from overcooking. Get some toast and scoop the eggs onto it for a perfect open-face breakfast sandwich!
Takeaway
While people can argue for the case of well-done eggs or the best soft scrambled eggs, we can all agree that it makes our first meal of the day a lot more filling. Look for the different types of scrambled eggs and see which one works best for you!
If you want to learn more about how to make scramble eggs, check out the video below.
Source: YouTube/Jamie Oliver