Cook Bacon Cook Octopus – Sous Vide
Most eggs in the US are over-cooked. Perfect, creamy scrambled eggs are easy to make though. They just require a few basic things.
- Good eggs. Bad eggs will make crappy scrambled eggs.
- Butter. Yes, real butter; not olive oil. I love olive oil, but for scrambled eggs, you need butter (or bacon fat).
- Rubber spatula that can handle high-heat.
- Small or medium sauce pan.
Skip to the process.
There’s a huge difference between the eggs that come from giant farms that abuse chickens and the eggs that come from small farms that feed chickens quality food and allow them to roam freely.
Free range, humainly raised chickens’ eggs have brighter, healthier yolks and better flavor. Farming principals aside, they just taste better.
European or cultured butter tastes better. Butter from pasture raised cows tastes better. Combine the two, and you have the best butter. Use cultured butter from pasture raised cows.
Use a sauce pan instead of a frying pan or omelet pan. The tall sides allow you to whip or stir the eggs without worrying about spilling. It also allows you to keep less of the egg in contact with the pan. This slows the cooking process and makes creamier eggs.
- Melt the butter in sauce pan over low to medium heat.
- Crack eggs into a bowl and mix. You don’t need to go crazy. As long as they’re combined. If you want to take out some anger and whip the hell out of the eggs, go for it. It won’t make a difference.
- Add eggs to sauce pan and stir quickly and constantly with rubber spatula. Don’t stop.
- If the eggs are cooking too quickly, remove from heat, reduce the heat, continue to stir, then return to heat.
- The eggs should take a minimum of 5 minutes to cook. They’ll stay liquid for a while. Once the liquid starts to thicken and curdle, you’re almost done.
- When the eggs are almost cooked, turn off the heat, season with salt and pepper. (If you want more of a kick, cayenne is also good!)
- Keep stirring off the heat until solid but wet.
- Pour onto plate and eat!
Note: If you want herbs like chives in the eggs. Go for it! Add them with the eggs at the beginning if you want them to soften slightly or at the end if you want them to maintain their structure.