Creamy French-style scrambled eggs—tender, with soft custard-like curds, always delicious.
Perfect Scrambled Eggs
8 large pasture-raised eggs plus 2 large yolks
1/4 cup half-and-half or cream
Salt and pepper
1 tablespoon Kerrygold unsalted butter, chilled
If making bacon, the recipe for an oven-baked version is at the bottom of this page.
NOTE— When making soft-scrambled eggs, it’s important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners for temperature adjustment. If you don’t have half-and-half, substitute 8 teaspoons of whole milk and 4 teaspoons of heavy cream.
Beat eggs, yolks, half-and-half, 3/8 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not over-beat.
Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1-1/2 to 2-1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
Additions I sometimes add: smoked salmon, capers, 2 tablespoons chopped parsley, chives, basil, or cilantro or 1 tablespoon of dill or tarragon.
12 slices thin or thick-cut bacon
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. (If cooking more than one tray of bacon, exchange their oven positions once about halfway through the cooking process.) Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to paper towel-lined plate, drain, and serve.