4️⃣ Cook Until Just SetCooking class online
Keep stirring slowly as curds form.
Remove from heat just before they look fully done — when they’re still slightly glossy and soft.
They’ll continue cooking from residual heat.
⏱️ Timing: About 3–5 minutes total. Less is more!
5️⃣ Finish Like a Pro
Plate immediately.
Top with:
A tiny pat of butter (for shine)Butter storage container
Fresh chopped chives or parsley
A sprinkle of cracked pepper or flaky sea salt
🍞 Serving Idea: On buttered toast, with avocado, or alongside crispy bacon.
🌿 Variations & Pro Tips
🧀 Cheesy Twist: Stir in 1–2 tbsp shredded cheddar, feta, or goat cheese at the end
🌶️ Spicy Kick: Dash of hot sauce or pinch of cayenne while whiskingFlaky sea saltGourmet salt selection
🥑 Creamier Option: Swap milk for mashed avocado (blended with eggs)
🧊 Make-Ahead? Not ideal — best fresh, but you can pre-whisk eggs (no salt) and refrigerate overnight
🍽️ For More Servings: Scale up, but cook in batches — overcrowding leads to steaming, not scrambling
🧠 The Science Behind the Silkiness
Butter: Adds fat that coats proteins, preventing tight bonding (aka rubberiness)
Low heat: Allows gentle coagulation for small, delicate curds
Carryover cooking: Taking eggs off the heat early prevents overcooking
Salt early: Breaks protein structure for a tender bite
It’s not magic — it’s kitchen science. ✨
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