Andy Montoya
Scrambled eggs are a breakfast staple, but achieving the perfect curds can be tricky. The secret to fluffy scrambled eggs is in the butter, dairy, and technique. Adding butter and dairy, such as milk or cream, to your eggs restricts the loss of liquid and creates a fluffier texture. Using a rubber spatula, you can gently fold the eggs in the pan to form large, soft curds. For an extra fluffy texture, add a tablespoon of seltzer water per egg. For cheese curd-like scrambled eggs, cook the eggs until they are no longer liquid, and the curds are large and clumped together.
| Characteristics | Values |
|---|---|
| Type of cheese | Cottage cheese, Cheddar, Monterey Jack, Sharp American cheese, Shredded sharp white cheddar |
| Consistency of eggs | Fluffy, creamy |
| Consistency of curds | Large, pillowy |
| Ingredients | Eggs, butter, milk or water, salt, pepper, olive oil |
| Cooking instructions | Whisk eggs, salt and pepper. Melt butter in a skillet over medium heat. Pour in egg mixture. Sprinkle in cheese. Remove from heat when eggs are set but still glisten with moisture. |
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What You'll Learn
Use butter and dairy
Butter and dairy are key ingredients in achieving the ideal scrambled eggs with a cheese curd-like texture. Start by melting butter in a small skillet over medium heat. It is important to use low heat when cooking scrambled eggs, as high heat can dry them out and make them bland. Once the butter is melted, crack two eggs into a small mixing bowl and add a splash of milk and a pinch of salt. Whisk the mixture vigorously until it is uniform in colour and slightly foamy, ensuring the whites and yolks are fully combined.
Next, pour the eggs into the hot skillet and immediately reduce the heat to medium-low. Use a rubber or silicone spatula to gently push the eggs from one end of the skillet to the other, allowing the uncooked egg to take the place of the cooked egg. As the eggs cook, small curds will begin to form. At this point, you can change from making circles to making long sweeps across the pan to create larger, creamier curds.
When the eggs are mostly cooked but still look fairly wet, slowly fold the eggs into themselves a few times to create a loose ball of dough. This is also the time to add any desired mix-ins, such as cheese, meat, or vegetables. For a cheese curd-like appearance, add some cheese curds or shredded cheese to the eggs during the last minute of cooking. Remove the eggs from the heat just before they are fully cooked, as they will continue to cook due to carryover cooking.
By using butter and dairy in your scrambled egg recipe, you can create a fluffy and creamy texture with larger curds. The fat in the butter and dairy coats the proteins in the eggs, restricting excess liquid loss and contributing to a fluffier scramble. Experiment with different types of dairy, such as whole milk or heavy cream, to find your preferred level of richness and fluffiness. Additionally, the size of your curds can be influenced by factors such as air, heat, and technique.
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Add cheese at the right time
To get scrambled eggs with cheese curds, you need to add the cheese at the right time. The key is to add the cheese when the eggs are mostly cooked but still look fairly wet, with thick liquidy egg around the curds. This is the perfect time to slowly fold the eggs into themselves one or two times, bringing them together like a loose ball of dough. At this stage, add your shredded cheese and gently fold until the cheese is well combined and melted, and the eggs are nicely scrambled.
It is essential to use the right type of cheese to achieve the desired curd-like texture. Go for a semi-hard cheese such as cheddar, Monterey Jack, Edam, or Gouda. These cheeses will melt beautifully and give you those perfect creamy cheesy eggs. You can also try other varieties like feta, goat cheese, pecorino, or cream cheese, depending on your taste preferences.
The heat plays a crucial role in achieving the desired curd-like texture. Always use low to medium heat when making scrambled eggs with cheese. When in doubt, lower the heat to prevent overcooking. Use a non-stick pan to prevent sticking and burning. Additionally, using a silicone or rubber spatula will help you gently fold the eggs without breaking the curds.
Adding butter is another secret ingredient to getting soft and creamy scrambled eggs. Use unsalted butter instead of oil, as it makes the eggs extra creamy and custardy. However, avoid adding salt to the eggs while whisking them, as the cheese will provide enough saltiness. You can always adjust the seasoning with salt and pepper at the end if needed.
Remember, the key to achieving cheese curd-looking scrambled eggs is timing. Add the cheese when the eggs are almost cooked, and gently fold them together until you get the desired texture. With the right technique, heat, and ingredients, you'll be able to create delicious and fluffy scrambled eggs with cheese curds.
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Use a rubber spatula
To get cheese curd-looking scrambled eggs, a rubber spatula is an essential tool. Here's how you can use it to achieve the desired result:
First, heat your non-stick skillet to medium heat and add butter. Once the butter has melted, pour your egg and cheese mixture into the skillet. This could be a combination of eggs, cottage cheese, butter, salt, and pepper for a simple yet satisfying meal.
Now, it's time to break out the rubber spatula. Gently stir the mixture with the spatula, allowing large curds to form. This step is crucial in achieving the cheese curd-like appearance. Take your time and stir slowly, as too much spatula movement can affect the formation of the curds.
As you continue to cook the eggs, use the rubber spatula to gently push the outer edges of the eggs toward the center. This technique helps to create a loose ball of dough-like consistency. Keep in mind that you want the eggs to still look fairly wet with thick, liquidy egg around the curds.
Once the eggs are just set but still creamy, it's time to plate them. Use your rubber spatula to gently lift and transfer the scrambled eggs to your serving dish. This ensures that you don't break the delicate curds you've worked so hard to create.
Using a rubber spatula is a gentle and effective way to handle your scrambled eggs during the cooking process. It helps to maintain the integrity of the curds and prevents them from breaking apart or sticking to the pan. Remember to keep your movements slow and deliberate for the best results.
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Avoid overcooking
To get scrambled eggs with a cheese curd look, you'll want to avoid overcooking them. The key is to cook the eggs until they are just set but still creamy and moist. Here are some tips to avoid overcooking your scrambled eggs:
Start by heating a non-stick skillet over medium heat and adding a small amount of butter or oil. Butter adds flavour and keeps the eggs from sticking, but you can also use ghee, olive oil, or plant-based butter. Once your butter or oil is heated, pour in your egg mixture. If you're using cottage cheese, blend it with the eggs before adding to the pan for a super smooth result.
Use a spatula to gently stir the eggs, allowing large curds to form. Keep the eggs moving by gently pushing the outer edges towards the centre of the pan. This will help the eggs cook evenly and prevent overcooking. You want the eggs to be mostly cooked but still look fairly wet with thick, liquidy egg around the curds. At this point, you can add your cheese. Go for a cheddar, Monterey Jack, or sharp American cheese for those perfect creamy curds. Keep folding the eggs until the cheese is combined and melted, and the eggs are nicely scrambled.
Remember, the size of your curds has a lot to do with air, heat, and technique. Avoid high heat as this can cause the eggs to overcook quickly. Instead, cook them slowly over medium heat and keep stirring and folding the eggs gently. The eggs are done when they are no longer liquid, the curds are large and clumped together, but they still glisten with moisture. If you're using cottage cheese, the curds will mostly melt and blend with the scrambling of the eggs, resulting in a creamy texture.
Finally, don't forget to season your eggs! A pinch of salt and pepper will bring out all the flavours and enhance the taste of your scrambled eggs. If you want to mix it up, try adding garlic powder, smoked paprika, or a dash of hot sauce. Serve your cheesy scrambled eggs with toast, breakfast meat, or fresh fruit for a delicious and hearty breakfast.
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Season with salt and pepper
When it comes to seasoning your scrambled eggs with salt and pepper, opinions vary on whether it is best to do this before, during, or after cooking. Celebrity chef Gordon Ramsay recommends seasoning at the end, to avoid the eggs "going gray and turning watery". However, America's Test Kitchen suggests salting the raw eggs before cooking, as salt dissolves egg proteins, preventing them from bonding too tightly and resulting in tender scrambled eggs. J. Kenji López-Alt agrees with this method, explaining that salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd. He recommends salting 15 minutes before cooking to allow the salt crystals to dissolve for the greatest effect and most even distribution.
Daniel Gritzer of Serious Eats put these theories to the test and found there to be an almost "indistinguishable" difference between eggs that were salted at various times before cooking, and those that were not salted at all. However, some people can still taste the difference, with eggs that have been pre-salted tasting eggier and softer.
If you are seasoning your scrambled eggs with salt and pepper, it is recommended to use both, as the salt suppresses bitter tastes, while the pepper adds a little heat. You can also add other seasonings to create different flavour profiles. For example, add hot sauce or chilli powder for a spicy kick, or tarragon for an intense savoury flavour.
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