So you think scrambled eggs are simple
Sun, 03/19/2017 - 6:00am Clayprogress2
Fortunately for me, the people I cook for will eat scrambled eggs any way I make them. But we really like them soft with small curds, which tends to be elusive because the time between undercooked and overcooked eggs is about a nanosecond. But according to a couple of articles I came across recently, it just takes low heat and a little patience to produce fluffy, creamy, soft scrambled eggs.
In a bowl, beat eggs until whites and yolks are combined and eggs are slightly frothy. Some folks add salt at this point, others believe that the salt will draw moisture from the eggs and make them dry so they wait until the end of cooking.
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