Prosciutto and Asparagus Scrambled Eggs with Porcini Butter
Heartily flavored scrambled eggs loaded onto toast can make for a substantial breakfast, satisfying lunch, or light dinner. In this case, the eggs are combined with sweet, earthy prosciutto and crisp asparagus and the toast is topped with intense porcini butter. It’s a simple dish, but utterly elegant, too.
Why This Recipe Works
For the best scrambled eggs recipe, two pieces of equipment are crucial: a large nonstick skillet and a wooden or heatproof rubber spatula. After experimenting with countless different techniques, we’ve found that the lightest, fluffiest eggs are produced via “folding,” or pushing the eggs back and forth in the skillet with a spatula instead of circular stirring. As the curds form, we lift and fold the eggs until they are clumped in a single mound. As for adding the flavorings to our scrambled eggs recipe, we’ve found that it’s best if they are fully cooked (and relatively dry to prevent the eggs from becoming soggy).
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