Attention and a gentle hand are the key to the beguiling texture of the perfect soft scramble:
For Perfect Soft-Scrambled Eggs, Hold the CreamAttention and a gentle hand are the key to this simple dish’s beguiling texture.
Step 1: Heat up a carbon steel pan over medium-low.One of the keys to Aldous' soft eggs comes in heating the pan before you get started. By waiting until the pan is already hot to add the butter, he finds the fat stays on the surface of the pan, which keeps the eggs from sticking while they cook. Let the pan heat up over"just below medium" heat as you prepare the eggs, so it is already hot when you add the butter.
Step 3: Add butter to the already-hot pan.Add the butter to the pan, making sure that it melts all over the surface, including the edges and sides, as the egg will get there during cooking, and you don't want it to stick. You want to get the butter to the point that it is melted and foamy, but keep the heat low enough so it doesn't burn—Aldous sets his stove to a 4.5 heat out of 10.
Step 6: Add more butter, pepper, and any other toppings.When no water remains but the eggs still seem a bit wet, that indicates they are seconds from done. Add more of the butter now:"That coats the eggs a bit more," explains Aldous."Makes them glisten a bit more, makes them a little more buttery." He then adds white pepper because it doesn't distract from the color .
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