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.
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.