Scrambled Eggs for Photography
Prepared using low-temperature slow stir-frying and specific stirring techniques to produce fluffy scrambled eggs with fine, even curds, ideal for food photography styling.
Ingredients
eggs (need to be taken out of the fridge to warm up beforehand)
12 (large)
half-and-half
about 1/3 cup
Instructions
1
Crack eggs
Place paper towels on a flat surface and crack the eggs. Check in a small bowl for any shell or discoloration, then transfer to a large bowl. Remove any shell with a piece of eggshell or remove discolored spots with tweezers.
2
Mix
Mix all eggs with about 1/3 cup half-and-half, beat thoroughly until uniform. Room-temperature eggs help ensure even cooking.
3
Cook
Use a large non-stick pan, heat over medium-low. Stir continuously (wooden spoon recommended) to help form small curds.
4
Fold
When curds have formed throughout the pan, change from stirring to gently lifting and folding. Keep movements smooth to prevent sticking and maintain fluffiness.
5
Serve
When the texture changes from liquid to fluffy and the color lightens slightly, serve immediately.
