Scrambled eggs are often one of the first dishes we learn to cook, perhaps as kids standing beside a parent or grandparent as they whip up our favorite breakfast. It’s a simple, quick, and delicious way to start a busy day. But, as is often the case in the culinary world, the simplest recipes are often the trickiest.
Scroll around the internet for scrambled egg recipes, and you’ll find that almost every chef has a versionthey claim is the creamiest, lightest, or fluffiest. Whether it’s Gordon Ramsey’s more elaborate method with a crème fraîche finish or Ina Garten’s inclusion of half-and-half, you don’t have to look far to find many different ways to make your morning eggs.
But if you ever made scrambled eggs that tasted a bit lackluster, watery, or even rubbery, chances are there’s an ingredient you’re adding that’s causing some problems. Perhaps you’ve been adding a splash of milk out because someone once said you should always add milk to your scramble—and while dairy can certainly enhance the flavor of eggs, you’re probably adding too much.
Book Reviews by the Reluctant Retiree 