Restaurants have a way of cooking eggs to perfection and here's how most restaurants cook the eggs to perfection.
The correct way to cook perfect tasting and perfect scramble eggs includes 3 ingredients, 4 tools, a plate, and an oven.
To cook the perfect scrambled eggs you'll need:
Eggs (three per person, minimum)
Butter and salt
A bowl
A table fork
A nonstick skillet (commonly called an egg pan)
A heat proof Rubbermaid spatula
A stove, with the oven preheated to 225
A heatproof plate
To make the perfect scrambled eggs.
Crack two thirds of the eggs into a bowl.
Using your bare hand as a strainer, separate the rest of the eggs, placing the yolks in the bowl.
Beat the eggs GENTLY with A fork. You aren’t trying to whip them, aeration will make them spongy and dry.
You just want to break the yolks and incorporate them with the whites.
Add a pinch of salt. Not too much, you can add more later.
Place the plate into the warm oven. (Eggs cool quickly, so this is such an important step.)
Place the pan on gentle heat.
Add enough butter to the pan that it melts and coats the bottom.
Butter is a natural choice because it tastes good, but also, because you can tell by looking if it is getting too hot.
If the bubbles slow down and it starts to brown, back off.
Drop the eggs into the pan and immediately back the heat off. Stir, scraping the bottom constantly, and letting curds form. They should cook relatively slowly (like, a minute, not 10 seconds, for 3 eggs).
Add another knob of butter when they look about half cooked.
Turn the heat off when they appear to be almost cooked, but still shiny.
They will keep cooking as you get them onto the plate.
Check the seasoning, and drop them onto the warm plate.
If they aren’t rich and custardy, or if they are dry or brown, you have overcooked them.
If you can’t pick them up with a fork, you have under cooked them.