To make the dreamiest, creamiest scrambled eggs, you don't need any additional ingredients: No cream or half-and-half or crème fraîche; no cornstarch or potato starch; no 'who's-its and what's-its galore.'
While"there are many ways to [scramble eggs], and all of them are good, there is one perfect way," Kord writes. AndCrack the eggs into a blender and puree on the lowest setting until the eggs are totally uniform....your scrambled eggs will taste better than if they are only partially mixed with a fork. I think it's that the uniformity in the protein composition allows the eggs to cook more evenly and gives you a much smoother texture [...].
They are so delicious that people will ask you if you put milk or cheese in them, and you will say, 'No,' and they will respect you for it but will still be a little dubioushomogenous and lush, creamy but not damp, good to eat on their own but also the ideal consistency for a sandwichThey were the best scrambledHere's how it works:
Blend four eggs, letting the machine whir for just 3 to 5 seconds, until the eggs are totally uniform and a bit frothy. 2. Pour the eggs from the blender into a nonstick pan, add 1 teaspoon butter and 1/2 teaspoon salt, and set over medium-low heat.4. Now slow your stirring, allow large curds to develop."Scrambled eggs should have curds about the size of a quarter," Kord writes.
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