Scrambled eggs are one of the most versatile breakfast dishes to prepare. They’re delicious plain, garnished with finely chopped herbs, or dressed up with caramelized onion, sauteed mushrooms and/or grated cheese.
Things You'll Need
A good non-stick pan
2-3 eggs
Salt and pepper
Whisk or fork
Spatula
Cooking spray or butter
Instructions
Step 1
To prepare a single serving of scrambled eggs, crack two or three eggs into a bowl and add some salt and pepper.
Gently whisk the eggs, breaking up yolks, until you have a nice frothy liquid.
Step 3
Spray a non-stick pan with cooking spray or add a small amount of butter. Heat pan over medium heat until hot enough to sizzle a drop of water. Pour in the egg mixture.
Step 4
Gently move the eggs across the bottom of the pan with a spatula, forming soft curds. For larger curds, let the eggs set a little longer. For smaller curds, stir more frequently. You may need to shift the pan from time to time to redistribute the uncooked egg mixture.
Step 5
Continue stirring until there is no more liquid egg in the pan, but before the eggs appear dry. Immediately remove the eggs and plate.
Frequently Asked Questions
What is the best way to make scrambled eggs?
There are lots of different ways to make scrambled eggs, and ultimately the best way is the one that produces the type of scrambled eggs you like most. The most basic way to make scrambled eggs is to whisk eggs in a bowl with a fork or whisk, add salt and pepper to taste, and then cook in a non-stick pan over low heat, stirring frequently until the eggs are set but still creamy. But, if you prefer a diner-style scrambled egg with larger curds, you can cook them a little hotter and for a shorter time. For more, check out this article on scrambled eggs.
Should I add milk or cream to scrambled eggs?
Depending on how you like your eggs, adding milk or cream to scrambled eggs can make them creamier and richer in flavour, and prevent them from becoming dry when cooked. That’s why adding milk is a useful trick when you’re cooking a lot of scrambled eggs at once. But don’t go overboard! A tablespoon or two per two eggs is usually enough.
What temperature should I cook scrambled eggs at?
In most cases, scrambled eggs should be cooked over low heat to prevent them from becoming tough and rubbery. This will also allow you to control the cooking process, ensuring that the eggs cook evenly and that the curds you develop are small and soft. However, there are styles of scrambled eggs that prefer a quick scramble over high heat, which results in much larger curds, but can be difficult to control until you get the hang of it.
Are there any other ingredients that can be added to scrambled eggs?
Scrambled eggs are perfect on their own, but they also make a great blank canvas for your own culinary creation. Favourites include cheese, vegetables, cooked meat, and herbs like tarragon or chives. Just remember that scrambled eggs cook quickly, so anything you add should be cooked in advance, since they won’t have the chance in the pan.
Some suggestions:
Cream cheese and smoked salmon
Tarragon and chives
Ham and pesto (for Green Eggs and Ham)
Adding ingredients like these will give you a chance to customize your scrambled eggs to any palate and make sure you have endless options.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Should I use butter or oil for scrambled eggs? Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.
No. Add a little bacon grease or cooking oil to a hot skillet. Then crack the eggs directly on the skillet. Let them “dance” on the hot skillet for a minute or so, add a pinch of salt, and scramble them in the skillet.
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.
Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.
Take a page out of the French cooking playbook and finish your scrambled eggs with a sprinkling of fresh herbs. Chives are a classic choice, but dill, cilantro, or parsley can all add a lot of flavor with very little effort.
Keep your eggs moving. Every few minutes, stir and fold your eggs to break up any large curds, and scrape the bottom of your pan often to stop sheets from forming. Cook until you no longer have visible liquid in the pan, about five to seven minutes. Remove immediately – leaving eggs in a hot pan can leave them rubbery.
Ultimately, my preference was for whole milk, with a ratio of two tablespoons per three large eggs. This yielded moist, light eggs that were just rich enough, without going overboard.
Food Network Kitchen's How to Scramble Eggs A Step By Step Guide Beat It, as seen on Food Network. Step 1: Beat the Eggs. Crack the eggs into the mixing bowl and whisk them until they're completely blended and you don't see streaks of yolk and whites. Whisk in 3/4 teaspoon salt and a few grinds of pepper.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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