I’m sure that when you folks see the title of this post you are going to think, “wha’ she goin’ on about? Ain’t scrambled eggs just scrambled eggs?”
Sure, it is a very simple dish but there are any number of ways of getting from the beginning to the end and it’s possible to end up with something that looks good but is tough, rubbery and while edible, not exactly the best.
I was born and raised on my grandpa’s farm. His cook was a wizard in the kitchen and she was tasked with feeding a huge family at staggered times – breakfast was served buffet style so people could help themselves. This was in the 1940s.
My grandpa’s cook taught me how to make these scrambled eggs that can be consumed at once, or they may be kept warm in a chafer or buffet server without ever becoming tough and rubbery.
Some people have said, and written, that milk in eggs makes them tough. That has not been my experience but I’m not using milk, or even half & half. It is heavy cream that produces the best result and it DOES NOT GO INTO THE EGGS prior to cooking.
First select a skillet that is the correct size for the number of eggs you are cooking.
For 2-3 eggs, no larger than 8 inch, 4-6 eggs a 10 inch and for 8-10 a 12 inch.
The best skillet is a heavy non-stick or an extremely well-seasoned cast iron.
Place over medium high heat until hot.
Pour just enough heavy cream into the skillet to cover the bottom.
Or transfer to a chafing dish over barely simmering water to keep warm.
These can be held up to an hour in this manner.
In my opinion, the eggs actually taste “eggier” than when they are cooked without the cream. They are tender, creamy but still have the desirable texture one expects in a scrambled egg.