04 Nov
Posted as Breakfast Foods, How-To
Scrambled eggs are a popular breakfast staple, but one that can often go painfully wrong. Sure, it’s pretty hard to make scrambled eggs inedible, but there’s nothing worse that rubbery scrambled eggs, or ones that are still quite watery. Once you master perfectly fluffy and moist scrambled eggs, there will be no turning back. It’s so simple and combines a few “secret” methods that together produce some of the most delicious scrambled eggs that will ever pass your lips. Weekend breakfasts will never be the same! Now what are you waiting for? Grab some eggs and practice your scrambling!
I typically like to use a non-stick skillet when making eggs, but as you can use stainless as well. The trick to creating a better non-stick surface on stainless steel pans is to heat the pan first before adding any butter or oil. Once it is to temperature, add the fat and let it melt or heat up. Then add the food. You can use this method for anything you are cooking, not just eggs.
Perfect Scrambled Eggs
Equipment:
10-inch skilletIngredients:
1 teaspoon butter
3 large eggs
1 Tablespoon milk
Salt & pepper, to tasteDirections:
1. Heat skillet over medium-low heat. Slow and steady wins the race when it comes to scrambled eggs. Remember the story of the tortoise and the hare? The same holds true here. Don’t rush your eggs and you will be rewarded.
2. Add about a teaspoon of butter to the skillet and let melt.
3. Break the eggs directly into the pan. I know this flies in the face of what most know when it comes to scrambled eggs, but trust me!
4. Season with salt and pepper.
5. Using a wooden spoon, continually stir the eggs, scraping the bottom of the pan.
6. When the eggs are almost done but still on the wet side, add the Tablespoon of milk and continue to stir the eggs just until the milk is absorbed.
7. Turn off the heat, serve the eggs and season with additional salt and pepper, if desired.
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Yummy! I will have to try this. I need to slow down my egg cooking-I always have the heat too high!
Interesting, breaking them directly in the pan. Am going to try this next time I make them. Yours look amazing!
I will have to try using less milk when making my eggs. Usually I use quite a bit. Maybe that’s my problem at times.
Sounds good. Thanks for sharing.
This is very similar to how I make my eggs (I just don’t add the milk, but maybe I’ll have to try adding it in like you suggested). I much prefer this way to breaking them into a bowl and whisking them before cooking them!
Will definitely try this. I usually cook at a temperature that is too high, as well. I always seem to be in a hurry to get breakfast on the table. Thanks for the tip.
Great tips! My family loves scrambled eggs and I tend to rush cooking them to hurry and feed everyone. I just read this week that you should NEVER rush cooking any proteins, especially eggs. Who knew? I can’t wait to try your suggestions! Thank you!
haha, i thought i was being lazy by always breaking them into the pan, but it turns out i was right all along!
Really? I’ve heard a lot of tips but never to break the eggs in the pan. I’m going to give it a try because your eggs look beautiful. So what if you’re adding cheese? When is the best time to add it?
My mom does the same thing… heating the pan first before adding fat. I’m always too lazy!
Hi Michele,
I would add the cheese once you start stirring the eggs together in the pan. It should melt nicely into the cooked eggs. If it’s something like feta that you don’t want to melt completely, I would add it after you’ve mixed in the milk and right before you turn off the heat.
I always beat my eggs before adding to the pan. Will definitely try this way.
Gorgeous! I never thought it would work this way at all! It’s always been add milk + egg together to pan.
Guess I’m waking up to better eggs on Sunday now
Fabulous! Does this work with an electric stove? That’s the bane of my existence…haven’t had one good scrambled egg since I moved here, but I’ll try this!
Hi Belinda – Although I have never made scrambled eggs on an electric stove, you can certainly use the same method. I know electric stoves tend to head unevenly but the key really is just to keep the heat on the low side. Hope you give them a try and enjoy!
Great tips! Thank you for sharing
I think I’ve been using too much milk in my eggs so the consistency is always a bit off…
Great post! I always add milk, s&p to my eggs, but i’ve never broken them directly into the pan. I’ll have to try that next time.
I’m going to have to try this! I just discovered your blog, and I’m sure I’ll be pouring through the back posts! Thanks for the tip! Oh, and I noticed you were from Pittsburgh too! How cool
I made my scrambled eggs the same way! Works perfectly every time!
Thank you for posting this! Let this be a call to arms to end the suffering of rubbery eggs!! Low, slow heat, constant stirring, and it’s like the eggs were infused with cream, they’re so velvety and rich. I end up ordering fried or poached eggs now because I know a lot of places will just overcook them!
Beautiful!
Our perfect scrambled eggs include cottage cheese- so, so good.
Scrambled eggs seem like a no-brainer… so not true!! Yours are beautiful and truly an art!!
So that’s the trick – I always end up with burnt remnants on the bottom of the skillet! Thank you for the additional tips in the comments regarding when to add the different types of cheese.
I usually microwave my eggs to make scrambled eggs because this is the way my mom always did it! I should really try doing them in a frying pan like this.
Very similar to Gordon Ramsey’s recipe for perfect scrambled eggs: http://www.youtube.com/watch?v=dU_B3QNu_Ks
excellent tips on how to make great scrambled eggs!
The skillet is definitely the make or break aspect with making scrambled eggs. Nice classic recipe, the eggs look great!
I’ve never thought of adding milk right at the end – great idea! I can see how that would make for some creamy delicious eggs
I tried this method and they did turn out very good and looked like the eggs in your photo I am happy to say! Did you know eggs have every vitamin/mineral in them except for vitamin C? I read that in my Vegetarian Mother’s Cookbook, they are a superfood for mommy’s to be! I am pregnant (and a vegetarian) and try to eat them everyday! Thanks for mixing up (no pun intended) my normal egg preparation routine!
Yumm! Just had breakfast for dinner…I had never added milk to my eggs, but was good. Your pic gave me a craving that I quickly satisfied.
I usually make my eggs this way and agree that it is a great technique. I have an electric stove and find it no problem to keep the heat down. The one thing you have to do with electric is wait a little longer and move the pan off the heat if it is too hot. One of the best cooking tricks I ever learned is to keep the heat down. Years ago, I spent a day at Condon Blu cooking school in Paris. At that time they cooked an an electric range, so I figured out if it was good enough for them, it was ok for me.
This is a unique approach to egg scrambling.. I guess I can’t knock it until I try it though. I use all the same ingredients, but in a different order and I mix in a separate bowl. I’ll try it.. and I’m guessing it’ll work better. Kudos.
-Sylvia
Padron Cigars
For people who often over-heat, I suggest cooking the eggs in a saucepan, as there will be less surface area for the eggs to overcook.