Soft and Creamy Scrambled Eggs (Baek Jong-won Style)
How to Make Moist Scrambled Eggs (Baek Jong-won Style)
Sometimes, when I want a simple yet satisfying dinner, I whip up some scrambled eggs. Today, I’m making Baek Jong-won’s style scrambled eggs, which I often prepare. They are especially delicious when served with toast. This recipe focuses on achieving a wonderfully moist and tender texture, perfect for any meal.
Ingredients
- 3 large eggs
- 100ml milk (approx. 1/2 cup)
- 0.3 Tbsp salt (approx. 1/4 tsp)
- 0.3 Tbsp sugar (approx. 1/4 tsp)
- 1 knob of butter (approx. 10-15g)
Cooking Instructions
Step 1
First, crack 3 large eggs into a clean bowl. Gently whisk them to break the yolks and combine with the whites. Ensure there are no large streaks of egg white remaining.
Step 2
Pour in 100ml of milk. The milk will contribute to a wonderfully soft and creamy texture. For an even richer flavor, you can substitute the milk with heavy cream.
Step 3
Add 0.3 Tbsp of salt (about 1/4 teaspoon) for basic seasoning, and 0.3 Tbsp of sugar (about 1/4 teaspoon) to add a subtle sweetness. You can adjust the sugar to your preference.
Step 4
Gently stir the mixture with a fork or a whisk until just combined. Avoid over-whisking, as too much air can lead to a less tender result. The goal is a homogenous mixture without excessive froth.
Step 5
Now, heat your pan. Place a knob of butter in a non-stick skillet over medium-low heat. Let the butter melt and coat the bottom of the pan. Swirl the pan gently to ensure even coverage. Be careful not to let the butter brown or burn.
Step 6
Once the butter is melted and the pan is warm, pour the egg mixture evenly into the skillet. Reduce the heat to medium-low. Cooking at this moderate temperature is crucial to prevent the eggs from becoming dry and tough.
Step 7
As the edges of the egg mixture begin to set slightly, use a silicone spatula or wooden spoon to gently push the cooked egg from the edges towards the center. Create soft curds and waves by gently folding and moving the eggs, rather than vigorously stirring.
Step 8
Continue this gentle folding process. The key to moist scrambled eggs is to cook them until they are about 80% done – still slightly wet and glossy. Immediately remove the pan from the heat. The residual heat will continue to cook the eggs to perfection, ensuring a creamy texture.
Step 9
Your beautifully moist and creamy scrambled eggs are now ready! Serve them immediately, perhaps on a piece of toast or alongside a fresh salad. Enjoy this delightful dish!
