And now we can’t stop making them this way.
The way a person makes scrambled eggs says a lot about them.
I’ve never heard anyone actually say that, but I believe it’s true.
Photo: Jason Kempin/Getty Images
That’s because scrambling eggs requires a bit of culinary finesse.
If there’s anyone who’s gifted with that level of wisdom, it’s definitely Ina Garten.
Her tips to making the best scrambled eggs prove it.
Tip 1: Get the number of eggs right.
If you’re making scrambled eggs for a crowd, Ina recommends assuming 3 to 4 eggs per person.
Tip 2: Add liquid, but not too much.
It can be a tricky balance knowing how much liquid should be added to your egg mixture.
Tip 3: Season accordingly.
Salt brings out the flavor of food and Ina uses about 1 teaspoon per dozen eggs.
We think that’s a bit on the high side and recommend starting with about half that or less.
Tip 4: Cook them low and slow.
Keeping your heat low and stirring the eggs gently will yield the best results.
High heat and aggressive stirring can lead to inedible, rubbery, dry eggs.
Tip 5: Add goat cheese.
At this point, you could serve the scrambled eggs and everything would be fine.
No one would know any different.
But what if you added goat cheese, like Ina recommends?
It’s a simple addition that instantly levels up the flavor of the dish.
Goat cheese is naturally soft, smooth and creamy.
Tip 6: Finish with chives.
As a finishing touch, Ina adds a tablespoon or two of chopped fresh chives just before serving.
The herb is a delightful way to add a pop of color and mild garlicky-onion flavor.
It’s a small step that has a big impact by pulling the whole dish together.
Ready for more of Ina Garten’s tips?
Check out her ideas for cookingchicken,roasted vegetablesandpancakes!
