Fluffy Scrambled Eggs with Ham
Making delicious, light and fluffy scrambled eggs is much easier than you imagined. The key is in using the right sized skillet for the number of eggs. So, if you half the recipe, be sure to use a very small skillet (8" or less).
Servings 4 servings
Ingredients
- 8 large eggs
- 2 Tbsp heavy cream OR water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 c diced ham
- 1 Tbsp butter (do not use margarine, you can substitute oil)
Instructions
- Crack the eggs into a medium sized bowl. Add the water or heavy cream. Use a wisk to gently mix the eggs until they are a uniformly sunny yellow color throughout.
- Melt the butter in a 10" to 11" non-stick skillet until it's foamy looking. Pour in the eggs. Slowly slide the rubber spatula around the sides.
- When the edges of the eggs are beginning to set a little, use the spatula to slide the eggs from the edge of the pan towards the middle, going around the pan. Continue doing this as the runny portions move back towards the edges of the pan, until all the eggs look like big curds.
- Add the diced ham and gently stir into the eggs. Serve.
Notes
When you are sliding the eggs from the edge of the pan to the middle, the direction looks like spokes of a bicycle wheel.