How to make creamy scrambled eggs like a restaurant

Question

Scrambled eggs are usually dry when I make them and I want them to be creamy like a restaurant dish. List the steps for cooking eggs on the stove so they stay soft and don't get tough. Mention if your supposed to add milk or heavy cream and what the heat setting should be. Its hard to get the texture right with just basic supermarket eggs so explain the technique clearly. I need to know how long they should be on the heat and if there is a specific pan to use.

Answer 1

To achieve restaurant-quality creamy scrambled eggs, you should use a non-stick skillet and cook over low heat. Do not use heavy cream or milk, as traditional French technique relies solely on butter and slow cooking. Whisk your eggs thoroughly before adding them to a cold or low pan with a pat of butter.

Stir continuously with a rubber spatula, pulling the eggs from the edges to the center. Remove them from the heat slightly before they look fully done, as residual heat will finish cooking them without making them tough. This process usually takes about 5 to 7 minutes. Basic supermarket eggs work fine if you control the temperature carefully.

Answer 2

Restaurant eggs are never as good as homemade. Back in my day, we just used a heavy cast iron pan and a splash of whole milk. Keep the heat medium and stir constantly until done.

Answer 3

I ONLY KNOW THAT YOU MUST USE REAL BUTTER AND LOW HEAT BUT I AM NOT SURE ABOUT THE CREAM OR HOW LONG IT TAKES BECAUSE MINE SOMETIMES GET DRY TOO!!