Perfect Scrambled Eggs

The name says it all. This cookbook explains the science behind why ingredients + heat lead to the desired (and undesired) effects. For scrambled eggs, addition of fat keeps the denatured proteins from binding tightly to each other - thus giving fluffy curds instead of rubbery globs. The suggested fat was half-and-half. I used a mix of skim milk and heavy cream. The recipe also suggests a yolk-heavy mix of eggs. Rather than having to decide what to do with a couple egg whites, I used eggs from my silkie hen, which despite being small, have large yolks and relatively little white.

Cooking entails a lot of mixing over gentle heat. Lovely cloud-like curds developed, and all claimed these to be the best scrambled eggs of their lives.

When a second round was called for, I used store-bought eggs, no extra yolk, but again added cream. Again the eggs were fluffy, but not quite as nice as with the home-grown egg-yolk-rich mix.

This recipe illustrated the Cooks Illustrated Cooking Concept #18 - Fat Make Eggs Tender.