Best Scrambled Eggs – Dairy Free!
Most people, including myself, have held the notion that eggs need to be scrambled with butter and milk or cream, in order to be creamy. Interestingly, that is not the case. The way to achieve this is to not use ANYTHING other than the eggs. Cooked this way, they will taste rich and buttery on their own.
By cooking the eggs over a very low heat, stirring constantly, they become smooth and creamier than any eggs done with milk or cream. The trick is to beat them very thoroughly and cook them over the lowest heat, which will take a few minutes, stirring constantly.
The key to success with eggs is to cook them over low heat, no matter which way you cook them – you will get a much better result.
Although the stirring and (relative) waiting might seem might more “work”, the results are worth it! 😀
For each person:
2 large or 3 medium eggs
1 tbsp fresh chives, chopped (dried okay)
salt and freshly ground pepper
Break the eggs into the pan and whisk them vigorously with a fork until they are yellow and pretty much blended. Cook over *very low* heat, stirring constantly (this may seem like it is taking too long, but resist the urge to turn up the heat – doing that will cause the egg to dry up and create large curds quickly). Break up any small curds with your spoon as they form. Be patient and keep stirring continuously, and the eggs will start to bind together. How long this takes depends on how many eggs you are cooking – six eggs will cook in about ten minutes. As always, remove from the heat slightly before they are done to your liking, as they will continue to cook in their own heat for a minute or so. Stir in the chives and seasonings.
I prefer the eggs to be on the creamy side, but if you cook them a little bit longer and “dry” them out, the results will still be superior than eggs scrambled “dry” with milk.
Delicious on good quality ham, and a very special treat when served on smoked salmon (lox).