Wolfgang Puck Scrambled Eggs Recipe
Forget everything you know about scrambled eggs—Wolfgang Puck's method changes everything! They’re rich, creamy, and come out silky every single time.One big secret? Stir constantly over low heat and don’t rush the process. Good eggs deserve patience guys!I always use a heatproof spatula instead of a whisk. It helps keep the curds small and delicate without overworking them.A small amount of butter at the end makes the eggs extra smooth. It’s a simple step that adds a huge difference.I never season until the very end. Salt can draw out moisture too soon, which affects how soft and creamy they turn out.These eggs are best cooked just until they’re barely set. The residual heat will finish them off, keeping them soft instead of overcooked.
Servings: 2
Ingredients
- 6 large Eggs
- 2 tbsp Butter
- 1/4 cup Milk or Cream
- Salt to taste
- Ground Black Pepper to taste
- 1 tbsp Fresh Chives (chopped
Instructions
- Crack the eggs into a bowl and whisk them together with milk or cream until they are well combined.
- Heat the butter in a heavy nonstick skillet over medium-low until it is fully melted.
- Pour the egg mixture into the skillet. Lower the heat slightly and wait as they start to set.
- Gently stir the eggs with a rubber spatula, scraping the eggs from the edges to the middle.
- Remove the skillet from heat when the eggs are slightly wet. The residual heat will continue to cook them.