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Breakfast / Brunch

American-Style Large Curd Scrambled Eggs

Nutrition-packed, economical, and readily available, eggs really are incredible. And for perfectly cooked scrambled eggs every time, you just need to follow a few basic tenets.

As seemingly simple as they may be, scrambled eggs require just a little bit of technique for perfectly tender, ultra-creamy eggs, each and every time. American-style large-curd eggs, which are pillowy and fluffy, certain to make your morning bright.

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Ingredients

Test Kitchen Tip

The key to American-style, fluffy, large-curd eggs is pulling the eggs. Specifically, you pull the eggs away from the edges of the skillet towards the center to form a mound. Then, while they’re still a little moist, add another tablespoon of cream, and fold the curds over to slightly break up some of them. The eggs should still be a little wet looking when you remove them from the skillet. The residual heat will continue to cook them, even as they’re carried to the table.

Instructions

Whisk together eggs, 1 Tbsp. heavy cream, kosher salt, and black pepper.

Melt butter until foamy, then add egg mixture and follow the steps below for perfectly scrambled eggs.

Off heat, add an additional 1 Tbsp. heavy cream.

American-Style-Scrambled-Eggs-Step1

Let the eggs cook at least 30 seconds so large curds have a chance to form before pulling towards the center.

American-Style-Scrambled-Eggs-Step2

Keep letting the eggs set, then pull them towards the center until almost all the liquid has formed into curds.

American-Style-Scrambled-Eggs-Step3

While the eggs are still glistening, off heat add the last tablespoon of cream to stop the cooking process.

Nutritional Facts

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