Soft Scrambled Eggs with Avocado
I learned how to make perfectly soft scrambled eggs years ago from Chef Tyler Florence. If you take your time and stir slowly, you get eggs that are almost pillow-like in texture. Fresh avocado on the side complements it perfectly. It's a great start to the day!
I learned how to make perfectly soft scrambled eggs years ago from Chef Tyler Florence. If you take your time and stir slowly, you get eggs that are almost pillow-like in texture. Fresh avocado on the side complements it perfectly. It's a great start to the day!
- Carbohydrate 16.44496 g
- Cholesterol 4328.44 mg
- Fat 150.537376666667 g
- Fiber 6.73766647497813 g
- Protein 128.28005 g
- Saturated Fat 56.1612413333333 g
- Serving Size 1 1 Serving (1148g)
- Sodium 1439.46466666667 mg
- Sugar 9.70729352502187 g
- Trans Fat 20.108193 g
- Calories 1914 calories
Step-by-step
- Crack the eggs into a bowl.
- Add the cream and whisk until the eggs look foamy and light.
- Heat a 10-inch non-stick skillet over medium heat.
- Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs.
- Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center.
- Once the eggs begin to set, stirring slowly will create large, cloud-like curds.
- This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook.
- This process takes about 10 minutes.
- Season the eggs with a few cranks of black pepper and good salt, like fleur de sel.
- Serve with a few slices of avocado and a little chopped fresh chive.
Most home cooks ruin eggs by blasting them over high heat, driving out moisture and leaving behind dry, rubbery curds. Achieving custard-like eggs requires thermal control and deliberate mechanical action. High heat causes proteins to tighten rapidly, squeezing out water. Low heat slows this coagulation process down. Melt three tablespoons of unsalted butter in a ten-inch non-stick skillet over medium heat, then immediately drop the temperature to low before adding the dairy-enriched egg mixture.
Equipment selection dictates success here. A thin aluminum pan will create hot spots that scorch the delicate protein network before it sets. Use a heavy-gauge non-stick skillet to ensure even thermal conductivity across the cooking surface. Keep a heat-resistant rubber spatula ready to continuously sweep the perimeter of the pan toward the center. This constant motion prevents overcooking and builds large, cloud-like curds over a ten-minute period. Heavy cream adds butterfat globules that physically obstruct tight protein bonding, yielding a softer end texture than milk or water.
Freshly sliced avocado provides a rich, contrasting texture alongside the hot curds. Consume these eggs immediately upon cooking because residual heat continues to alter the protein structure. Reheating cooked eggs on subsequent days invariably causes separation and toughness, though leftover chilled avocado can be blended into dressings or mashed on toast.
