My quest for achieving the best scrambled eggs was a long one. My grandmother, Colleen, made the best. We would visit her for a week every summer, and I would always request, "Grandma's eggs." They were always soft and creamy. Not that my mother's were anything to complain about, but they just weren't the same. But did I ever think to ask what Grandma did? No. I guess I had more fun trying to figure it out. I tried mixing them with water or with milk. I tried to be cautious of how much I whipped the eggs or the length of time they sat before actually being cooked. But I always used nonstick spray in the pan. When I changed to butter, I had it figured out. Butter, go figure. ~As a side note, check this out:
http://www.westonaprice.org/food-features/519-why-butter-is-better.html
However, I have since refined my scrambled egg cooking even further. The method I now use produces an almost a custard like texture.
Place whole eggs in a cold pan, add butter, heat slowly while breaking up the eggs. This method can take 7-10 minutes or longer depending on the amount of eggs. But they are sooo good. And now they are referred to as "Mommy's eggs." Can it get any better than that?
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