Tutorial: How To Make Perfect Scrambled Eggs

Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

Making perfect scrambled eggs has always been a challenge for me: they're too dry, too wet, too grainy or simply overcooked. 

Until now. Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

I’m giving full credit to the new 10-inch ceramic-coated Induction 21 Steel fry pan my friends at Chantal asked me to try out.

The pan has copper melted into the steel, which conducts heat quickly and evenly. You really want even cooking temps when your scrambling eggs so that they'll have those  light fluffy curds.

The pan is also ceramic coated, which means it’s a non-stick pan... but doesn’t emit toxic fumes when it’s overheated. It is PFOA and PTFE free (click here for more info on what that means and why that’s a good thing).

Chantal doesn’t recommend using non-stick sprays... butter and oil are best. It’s nickel-free... which is a plus, because I’m allergic to nickel! The pan is made with titanium for added strength and durability... super important if you cook a lot.

I really like that the long ergonomic handle stays cool to the touch while cooking. It features a wide flat bottom, sloped sides and has a dripless pouring rim to reduce spillage. I used it on my gas cooktop, but it’s perfect for induction or other cooktops.

This pan does not need to be preheated and a low to medium setting is all you need for most things you’ll prepare. It is not dishwasher safe, but I don’t put my pots and pans in the dishwasher anyway. This pan is great for searing fish fillets, browning chicken breasts, sautéing vegetables... or making the Perfect Scrambled Eggs! There's a step-by-step tutorial after the recipe! 

Perfect Scrambled Eggs

prep: 1 minute
cook: 2 to 4 minutes

you’ll need...
2 eggs
¼ cup boiling hot water
1 tablespoon butter
salt and pepper to taste


let’s get to it...

Beat the eggs vigorously until completely blended (you want as much air in them as possible so that they'll be fluffy); set aside.
Heat butter in the Chantal Induction 21 Steel™ Fry Pan on medium low heat until melted. Beat boiling hot water into the eggs and pour immediately into the fry pan; reduce heat to medium low.
Push eggs gently across the pan with a wooden or silicone spatula, forming large, soft curds.
Cook for 1 to 2 minutes until thickened and no visible liquid egg remains. Remove from heat and serve immediately. 

Tutorial: How To Make Perfect Scrambled Eggs

1. Gather your ingredients: 2 eggs, ¼ cup boiling hot water, 1 tablespoon butter, salt and pepper to taste.

 

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware  

 

2.  Heat your water.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

3. Beat the eggs vigorously until completely blended (you want as much air in them as possible so that they'll be fluffy); set aside.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

4. Heat butter in the Chantal Induction 21 Steel™ Fry Pan on medium low heat until melted.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

5. Beat boiling hot water into the eggs.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

6. Pour immediately into the fry pan; reduce heat to medium low.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

7. Push eggs gently across the pan with a wooden or silicone spatula, forming large, soft curds.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

8. Cook for 1 to 2 minutes until thickened and no visible liquid egg remains.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware  

9. Remove from heat and serve immediately.

 Perfect Scrambled Eggs with Chantal Induction 21 Steel Cookware

 
Read more on my website: http://www.mamashighstrung.com
Or send your comments to: mama@mamashighstrung.com

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