Perfect Scrambled Eggs for One
Appears in Cook's Illustrated July/August 2011
The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.
WHY THIS RECIPE WORKS
Half-and-half proved to be the best type of dairy for our Scrambled Eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded rich results. A combination of high and low heat gave us...