Perfect Scrambled Eggs
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!
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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
Ingredients
- 1 teaspoon butter
- 3 large eggs
- 1 Tablespoon milk
- Salt & pepper, to taste
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Yeah they look okay
I made these this morning with a dozen eggs! They were fabulous!! Just the perfect texture and so easy to make. Cracking all the eggs in the pan was not a problem either.
I’ll try this recipe for breakfast. It looks delicious!
I’m a reasonable cook, but I’ve always made grey, rubbery scrambled eggs and it’s annoyed me for ages. I just tried them like this and, voila, they turned out perfectly, as promised. Thank you so much!
Actually, there’s nothing worse than everyone around you trying to vilify your preferred scrambled eggs. But go on, keep telling people that they could never possibly enjoy a hard scramble with a bit of browning.
Both my husband and I like this technique much better than scrambled in a bowl. Who knew. So much tastier!
I did it! They were wonderful!
Just youtube you Gordon Ramsey makes his scrambled eggs. Amazing eggs…
I just made scrambled eggs per your instructions and they were the most moist, tasty batch I have ever made. Thanks for the recipe!
I made eggs this way for the first time, and wow — you’re right! They were creamy and delicious.
Thanks!
I’ve had this pinned on my breakfast board for a long time and finally tried it this morning. I’ve always whisked my eggs in a bowl before putting them in the pan, but this worked perfectly and they were fluffy just the way I like. I’ll make them this way from now on. Thanks!
I want to have this when I wake up on V-day.
I would suggest you try the opposite. Whisk them up in a mug with your salt and pepper. Heat the skillet and then the butter. Use high heat. When the butter is melted, pour in the eggs and let them sit for a second. Turn off the heat and scramble with a wooden spoon. The will be done really fast. Stop the cookiing by adding in more cold butter.
I agree with scrambling before cooking. I add a little s&p and milk or water when I scramble (and it’s best to reeeally scramble pretty vigorously). This method I describe gives a fluffier scrambled egg. I tried this version, cracking in the pan, and it did taste good, but it was a bit too dense and not fluffy at all. But hey! To each his own.
I just made these and they turned out wonderfully!
Found this on Pinterest & just tried it. My eggs turned out beautiful; light and fluffy and delicious. Thank you!
i would like to try this recipe…. :) looks yummy.. im already hungry..
I’m glad you mentioned keeping cooking it on low. Not only does it improve the texture of the eggs but it also helps to keep the beneficial fats intact-especially when you use truly cage free eggs. Here’s another tip: try putting cottage cheese in with it! Sounds strange but good Lordy it’s good.
I love this post! How helpful!
Great tip about cooking the eggs over medium-low heat. I used to cook mine much higher and was frustrated with the crust the eggs formed on the pan. Lower heat definitely fixed that.
These look wonderful and I definitely plan to try out your tips!
I learned to break the eggs directly onto the cooktop when I was just a tot working at White Castle! Not only does it look prettier that way (as the photo shows), but the texture is so much nicer, and the whole process less messy (cleaner).
Just want to let you know I tried this recipe not ten minutes ago (on my Electric stove – which I hate, wish I had gas!!) – and they came out DELICIOUS. Almost as good as my Dad’s – I might even say AS good as, but I kind of hold my Dad’s cooking on a pedestal. :) Thanks for sharing!!
Yay for great breakfasts Christine! Glad these eggs fit the bill and they were on par with your Dad’s, a great compliment!
Is this really all it takes. I’ve been making eggs since I was nine and I still cant make good looking scrambled eggs. I just quit and make some omelet eggs. Tomorrow I am going to give this a try and I will let you know how it goes. Wish me luck :)
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.
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
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.