Sunday, August 12, 2012

Best Scrambled Eggs EVER!

These truly are the BEST scrambled eggs in the entire world.  They are so incredibly fluffy and creamy and just perfect in every way possible.  The secret?  Heavy cream.  Oh yesss...heavy cream makes everything better.  These may not be the healthiest eggs in the world, but they sure are the tastiest.  Cooking them in the microwave assures that they don't cook to fast and brown on the outside, like they do in a skillet.  I will never make eggs another way again - these are just too good.

Yield: one large serving, or 2 small servings

2 large eggs
3.5 tablespoons heavy cream 
2 tablespoons water
a pinch of salt
a dash of pepper 

additional salt and pepper for serving

Break eggs into a microwaveable plastic measuring container. Add the heavy cream, water, salt and pepper. Whisk vigorously until well combined and fluffy, about 1 minute. Place the container in the microwave and set on high. Check every 20-30 seconds, gently swirling the container to shift the cooked egg and coat with it with uncooked egg. Repeat until  the liquid egg is significantly reduced. Fold the cooked egg in with the raw gently using a spatula (do not break it up too much!) Microwave again until you get moist, creamy, folded eggs. The success is in the folding, and not letting any part of the egg become dry and over cooked. Sounds too easy? It is. Best eggs ever.

Want to watch me do it? I'll go through the folding with you. And give you a running commentary.

Your egg mixture should look a bit like this after the first 30 seconds or so of cooking. Of course, this depends upon the power of your microwave. See how the edges are starting to cook yet the centre is still very liquid? Just give it a swirl in the bowl. No spoons yet! Pop it back in the microwave for 30 seconds.

Remove from the microwave and swirl again. Try to get the liquid egg mixture on top of the cooked edges. We don't want that egg to dry out! Pop it back in for another 30.

Repeat the above process, covering the cooked edges with the egg liquid every time, with a simple swirl of the bowl. It's a very gentle process, as we don't want to break up the egg too much, we just want the cooked egg to shift so it doesn't dry out.

There will come a stage where the cooked egg on the edges is quite thick and the uncooked centre reduces in size. If the cooked egg no longer moves when you swirl the bowl, gently ease it off the side with a spatula.

I'm just going to take a moment here to say YUM! I simply LOVE these scrambled eggs we're making. They're...well, you'll find out. Okay. Stick it back in the microwave, we're almost there!

Be careful at this stage where there isnt much liquid egg left, because the cooked egg can dry out if not watched well. Get your spatula and gently fold the cooked egg into the uncooked to moisten it. You can now set it aside! The heat in the cooked egg will cook the rest on its own.
If the scrambled egg looks dry, you can try and save it by adding a dob of butter to the top and letting it melt in. It should moisten the egg sufficiently. Serve immediately.  Add more salt and pepper to taste.

If your using one egg instead of two, I recommend cooking the egg at 15 second increments.

***Adapted from Lick The Spoon

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