Total Time: 10 minutes
RECIPE OVERVIEW Many people make the mistake of overcooking their scrambled eggs. To turn out rich and creamy—not dry and rubbery—scrambled eggs, we add a couple extra yolks and ¼ cup of half-and-half. This added fat prevents the eggs from overcooking, and seasoning the raw eggs with salt tenderizes them. To create large, even curds, we use a smaller (10-inch) nonstick skillet, which ensures a thicker layer of eggs. Stirring constantly (scraping along both the sides and bottom of the skillet) helps the eggs coagulate evenly, and dropping the heat partway through gives you more control over their doneness. To dress up the eggs, add 2 tablespoons of minced fresh parsley, chives, basil, or cilantro or 1 tablespoon of minced fresh dill or tarragon after reducing the heat to low.
8 large eggs plus 2 large yolks
¼ cup half-and-half
¼ teaspoon table salt
¼ teaspoon pepper
1 tablespoon unsalted butter, chilled
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack.
2. Beat eggs and yolks, half-and-half, salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
3. Melt butter in 10-inch nonstick skillet over medium-high heat (butter should not brown), swirling skillet to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes. Reduce heat to low and gently but constantly fold eggs under and over until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.