But its actually pretty hard to make them really,reallywell.
Rubbery, dry curds are no good, but runny scrambles can be just as offensive.
For big, fluffy curds that are still tender, youll want to cook thesehuevoson medium-high.
Youll also want to pump em up with a little aeration.
You could whip em the old fashioned wayusing your own brute strengthbut I like touse my immersion blender.
You dont need to blend them long, just long enough to get a bit of froth on top.
Melt a tablespoon of butter over medium-high heat and, once it starts to foam, add the eggs.
Let them hang out, stirring occasionally, until small curds start to form.
(This will take a while.)
Continue stirring until you have a pile of custardy, creamy curds.
This story was originally published in 2017 and was updated on 11/21/19 to provide more thorough and current information.
