Here you can find out how you can crack the code on scrambled eggs in restaurant quality

I always like my scrambled eggs in the same way: creamy and pillow, with small, delicate curd. Although this type of eggs in a good restaurant can be easily reached in which professional cooks quickly and flawless plates made of delicate eggs, I fought to nail this texture at home. My eggs were almost always too boiled, especially at rushed tomorrow, which led to hard, rubber -like lumps – far out of the pudding eggs that I longed for.

I’m not alone. When trying to make the most fluffy scrambled eggs, a Reddit user complained: “I tried to cook, stir, constantly stir, butter, milk, cream and even cheese. They come out properly, but never quite what I remember from restaurants.” But my favorite restaurants always manage to make eggs right: their scrambled eggs are rich, creamy and etheric at the same time; They wiggle on the plate and look like a golden cloud.

Determined to make better scrambled eggs, I looked for cookbooks and our archives to find the best opportunities. With the tips below and a little practice, you can make restorical eggs comfortably from your kitchen.

6 key techniques for perfect scrambled eggs

1. Rhein whip your eggs well The lawn of the eggs thoroughly creates fluffy eggs that have even more even cooking and have an even golden color without faulty white pieces. Egg yolk and white cooking at different temperatures, and if you cannot whisk them well, you can create streaking eggs, some of which are overcooked. To ensure that your scrambled eggs are as smooth as possible, some cooks also go the extra parts by strain on their contaminated eggs through a fine mesh screen before cooking them.

2. Set your eggs Preliminary on your eggs Prevents the egg proteins too densely if they cook and produce moist, delicate eggs. As Daniel explained in his recipe for fluffy scrambled eggs: “The closer linked together, the more water they press out and the more harder they become.”

3. Enrich your eggs with milk or cream It is no surprise that a splash of cream or milk scrambles a silky, creamy texture. These ingredients dilute the egg proteins and easily increase the coagulation temperature – the temperature at which the eggs start – which minimizes and leads to the risk of overcooking the eggs. In his TestOur editorial director Daniel tried a variety of dairy add-ins, including whole milk and cream. Although both improved the texture of the eggs, he ultimately came to the conclusion that the cooking method is even more important. Of course, cream and milk do not only improve the texture. So if you prefer ultra -rich eggs from restaurants, you will experiment with additional dairy products.

4. Be generous with the butter For the creamiest and richest eggs, a liberal amount of butter is simply a must. Use it to cook your eggs, and then add a Pat before serving an additional dose of creaminess.

5. Stir carefully – and go deep and slow If you use a flexible spatula to break the curd, you don’t get dry and large, so that you can reach lighter, more fluffy scrambled eggs. If you crawl your eggs with weak heat, she cooks evenly and slowly and reduces the risk of overcooking. Dry, rubber -like eggs? No thanks.

6. Remove eggs from the stove as they are slightly boiled Egg proteins cook quickly and delicate curd can take in just a few seconds. If you are looking for creamy, soft and silky eggs (instead of hard scrambled eggs), remove the eggs from the heat, just before they look, and let the residual heat ready from the pan.

With these seven tips and a little practice in the kitchen, you can create restaurant-worthy-worthy scratch. Now let’s get crackin!