Perfect Scrambled Eggs for One

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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.

SERVES 1

TIME 10 minutes

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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...

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