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Gently Scrambled Eggs

4/17/2012 2:44:17 PM

Tags: egg recipes, eggs

According to culinary legend M.F.K. Fisher, “Scrambled eggs have been made, and massacred, for as long as people knew about pots and pans, no doubt.” The secret to perfectly pillowy eggs is to cook them low and slow to prevent the proteins from stiffening. The extra effort is worth it.

Scrambled EggsIngredients: 

2 farm-fresh eggs  

1 tsp butter 


Thoroughly beat your eggs in a bowl with a whisk or fork, until you no longer see a separation of white from yolk. Bring a pan of water to a gentle simmer. Set another pan over the top of it or down into it, so that the top pan does not touch the water. Melt a pat of butter in the pan. If it melts immediately, turn down the flame. Pour in the whisked eggs, and begin to fold gently with a spatula, or stir the eggs in large figure eight motions with a wooden spoon or even a chopstick. The idea is to keep large curds intact. As soon as the eggs are nearly cooked, remove them to a serving dish. Michael Ruhlman, author of the fascinating technique cookbook Ruhlman’s Twenty, likes to cook scrambled eggs just until they appear to have sauce on them. Serves 1. 

Find more egg recipes in our June/July issue, including the Poached Scrambled Eggs pictured here (in the bowl).

Photo by Tim Nauman Photography 

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5/12/2014 5:24:06 AM
"Bring a pan of water to a gentle simmer. Set another pan over the top of it or down into it, so that the top pan does not touch the water." I'm sorry but, whoever writes your cooking instructions is doing a terrible job. I have seen many, many typos throughout recipes, ingredients mentioned in body of recipe but not mentioned in list of ingredients etc. The above quote from is from Gently Scrambled Eggs and the manner it was written in is very confusing...or am I getting senile in my old age and can't read this correctly? Either way I'm asking if you could perhaps proofread or edit recipes you are printing?

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