Scrambled Eggs Excellent – from Mapledale Farm

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.

First the eggs should be beaten lightly with a fork, only enough to blend the yolks into the whites.  They should NOT be frothy.

Set aside until the skillet is ready.

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.

Allow it to just about come to a boil – till it foams up like this:

Now add the eggs. Count slowly to ten.
Begin cutting and turning the eggs and when they look
like this:

Remove from the heat – the residual heat in the skillet will be enough to finish cooking the eggs.
Season to taste with salt and pepper.
Serve immediately!

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.


4 Responses to Scrambled Eggs Excellent – from Mapledale Farm

  1. Bee says:

    Wow! I am certainly going to try this method! I, too, was raised on my grandparent’s farm and if there’s anything they knew what to do BEST was feed a massive amount of people all day long!

    I saw your reply via Food 52; I’m so glad that you posted there and also provided a link to your blog. 😀 I’ll be giving these a go this upcoming weekend and will report back as to my results. Thank you!!!!

  2. Nancy says:

    Thanks for this technique. I have egg whites every morning. Sometimes I use the microwave, but sometimes a pan with butter. I will definitely try this method. Thank you!

  3. Teresa says:

    Thanks for putting this out there. Anything for a creamy scrambled egg.

  4. Jeanne says:

    Also came here from Food52 and am glad that you provided the link.

    Now about your remark on making perfect breakfast sausage …. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *