Soft And Creamy Scrambled Eggs With Milk Recipe

For over two decades, I've had this fuzzy memory of mom making a super soft and creamy egg recipe that required milk and stuck a lot to the cooking utensil. As far as I remembered, she used to call it 'scrambled eggs'. But when I grew up and learnt how to make scrambled eggs, I found out that people here (i.e. in India) made it with chopped onions and tomatoes, and called it 'bhurji' in Hindi.

That egg bhurji looked, and tasted, nothing like what my mom used to make. It looked like pieces of hard-set curd, tossed with onions and tomatoes, whereas the one that my mom used to make was like the most perfectly creamy custard. We had them on toast, seasoned with salt and pepper. And while the Indian egg bhurji is also quite tasty, I never stopped wondering about how mom made those creamy scrambled eggs (if at all they really were called that).

In December 2016, I finally decided to google it.

I must have gone through at least two dozen recipes for scrambled eggs, both on YouTube, as well as on recipe blogs, but they were all the bhurji style recipes. Even non-Indian recipes, on YouTube, yielded that same curd-like texture, instead of the creamy texture I remembered from my childhood days.

Finally, I landed on the video of Gordon Ramsay's scrambled eggs recipe. It seemed perfect! Just what I'd been looking for! The most deliciously soft and creamy scrambled eggs from my childhood memories!

With great excitement, I tried this recipe in my kitchen for the very first time! And, on a scale of 10, I gave it a 9 for softness. Why not a perfect 10? Well, it dries even after you take it off the heat. So by the time I got it on the toast and took this picture, it wasn't as melt-in-your-mouth soft as it looked in the pan. Oh! But it was definitely that same assault on the senses that had been preserved in my cellular memory even after 20 years!

Of course, I've made it many more times since then. I just take it off the heat a little earlier, and it comes out perfect now.

Here's Gordon Ramsay's video for making the most perfectly soft and creamy scrambled eggs. DO watch it before you attempt this recipe for the first time.

As you probably noticed, Gordon uses cream in the recipe. But I normally don't have cream in my kitchen. So I used milk instead (like my mom did). Here's how I made it...

Recipe For Soft And Creamy Scrambled Eggs With Milk | Scrambled Eggs On Toast

INGREDIENTS:

Eggs
Butter
Milk
Toasted Bread Slices
Salt, pepper, any other seasoning

METHOD:

• Break the eggs into a heavy-bottom pan.
  (TIP: I used a shallow non-stick pan the first time, which made the mixing very difficult. Best to use a deep saucepan or wok/kadhai).
  
  
• Add a little butter. Then put to heat. Medium heat worked best for me.
  
  
• Keep whisking. As Gordon says in the video, you have to really work at it.
  
  
• If it starts to get too hot, just take it off the heat (as he does in the video) and keep whisking.
  
  
• When it's almost done, add the milk while it's off the heat. Mix well.
  
  
• You'll know that it's done when it starts looking creamy like custard.
  
  
• Spread on toast. Sprinkle salt and whatever seasoning you like. Munch away!
  
  

Sorry, I haven't got any intermediate pictures of the recipe. I was, well... "working at it", as Gordon says! So couldn't click more pics!

Oh by the way, one time I also added grated cheese after the milk. It tasted even more sinful and heavenly! Sighhh! I wish I had the metabolism to take in those kind of calories on a regular basis!

Anyway, do try out this recipe for soft and creamy scrambled eggs with milk, and let me know how it turned out for you. If you make it any differently, please share in the comments below. I would love to learn new variations.

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