Scrambled eggs are a breakfast staple that can either be just okay or absolutely fluffy and delicious.
If you’re looking to up your scrambled eggs game, there’s one ingredient that can make a big difference, and it comes from none other than Martha Stewart. Known for her culinary expertise, Martha frequently makes scrambled eggs at home using farm-fresh eggs. However, the real secret to her delicious eggs lies in an ingredient you probably already have in your kitchen—butter. Specifically, clarified butter.
Most scrambled egg recipes call for butter along with cream, milk, or water, plus a pinch of salt and pepper. But Martha’s version simplifies this by skipping the cream, milk, and water altogether. Instead, she relies solely on clarified butter to achieve the perfect scrambled eggs.
Martha Stewart’s scrambled eggs method
Using clarified butter in place of regular butter or oil can make a noticeable difference in the texture and flavour of your scrambled eggs.
- To try Martha’s method, start by cracking your eggs into a bowl and whisking them well with a fork. Add a pinch of salt and pepper to taste.
- Next, heat a tablespoon of clarified butter per egg in a skillet over medium-high heat. Once the butter is hot, pour in the eggs and start stirring immediately with a rubber spatula. Keep stirring as the eggs cook, aiming to stop when they’re just set but still soft—this usually takes about two minutes.
- For an extra touch, serve the scrambled eggs on warm plates (another one of Martha’s tips) and drizzle a little more clarified butter over the top for added richness.
What is clarified butter?
If you’re not familiar with clarified butter, it’s simply butter that has been melted and had its milk solids removed, leaving behind a clear, golden liquid.
This process not only gives clarified butter a higher smoke point, making it ideal for cooking, but also intensifies its buttery flavour. Clarified butter is also known as ghee in some cuisines.
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Feature image: Unsplash
