I love eggs. Love, love, love. I typically eat egg whites for breakfast every morning. I am always trying to find ways to get the perfect scrambled egg. A while back, I read in a magazine (Saveur, I believe) that diners will sometimes use blenders to blend eggs in order to really aerate them, resulting in a light and fluffy egg.
I often use this trick and always get fantastic results. I have read much on this subject (I know, I need a life), and I find Saveur's tips and tricks extremely helpful. The trick is to keep the stove on medium-low to low heat and let the eggs cook slowly in order to ensure the perfect texture. I love the addition of the soft, sweet onion flavor of chives and to finish out my eggs, I will add up to a tablespoon of cream cheese towards the end of cooking to heighten the creamy texture (and you cannot taste the cream cheese at all) of the egg without it being runny. If you'd like, you can use heavy cream or milk instead.
I did this tutorial with whole eggs, but it works beautifully with egg whites as well, which is what I always use.
PERFECT SCRAMBLED EGGS
Melt 1 tablespoon butter in a non-stick skillet over medium-low heat.
Mix 3 eggs in a blender until the eggs have increased in volume.
Pour eggs pan and let set until they just stick in the bottom of the pan, about 20-30 seconds.
Break up the eggs into curds with a rubber spatula or wooden spoon.
Cook, stirring constantly, until eggs are almost set but still runny (3-4 minutes) and remove from heat.
Add cream cheese (or milk or cream) and stir until melted and incorporated into the eggs and eggs have finished cooking, about 1 minute.
Add chives and season with salt and pepper.
Serve immediately.
PERFECT SCRAMBLED EGGS
1 tablespoon butter
3 eggs
2 teaspoons chives
2 teaspoons cream cheese
Salt and freshly ground pepper to taste
Melt 1 tablespoon butter over medium-low heat in a nonstick skillet.
Add eggs to blender and blend until eggs are pale and increased in volume, 30 seconds.
Add eggs to skillet. Let eggs sit until just set, about 30 seconds.
Cook, stirring constantly, until eggs are almost set but still runny (3-4 minutes) and remove from heat.
Add cream cheese (or milk or cream) and stir until melted and incorporated into the eggs and eggs have finished cooking, about 1 minute.
Add chives and season with salt and pepper. Serve immediately.
Mmmm, you're making me anxious for breakfast tomorrow. Thanks for the tips, those eggs look delish!
Posted by: Jacque | January 31, 2010 at 09:59 PM
Never seen the blender trick, will have to give it a try ~ the eggs look yummmmmm!
Posted by: shelly (cookies and cups) | February 01, 2010 at 08:27 AM
Your eggs look so pretty... and I don't think eggs are usually a very photogenic/pretty food. Love the blender trick. I wonder if it would work in the smoothie cup with my immersion blender (since I have banished the regular blender to the dark depths of my basement - I need a new blender).
Posted by: Jen @ My Kitchen Addiction | February 04, 2010 at 11:13 AM
Absolute perfection :)
Posted by: Eliana | February 10, 2010 at 11:31 AM
Ooo those DO look like perfect scrambled eggs!
Posted by: Ashley | February 18, 2010 at 06:08 PM
Great tip! I love scrambled eggs too, but have never considered adding cream cheese. Your eggs look perfect!
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Great tip! I love scrambled eggs too, but have never considered adding cream cheese. Your eggs look perfect!
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Posted by: LEEMARISSA35 | July 17, 2010 at 05:29 PM
Never thought of adding cream cheese! YUM!
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Yum! I love scrambled eggs and I always wondered how they got them so creamy in restaurants. Now I know! Thanks for the tutorial. I am definitely going to try this.
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