Scrambled eggs are a delicious classic for a tasty breakfast. You may think I really need a recipe for this? If you want a regular plate of flat, rubbery scrambled eggs with a brown rim, no. But if you want golden, soft, fluffy scrambled eggs, then yes. Check out our step-by-step guide to the perfect scrambled eggs.
Buy the freshest eggs
When buying the eggs, the fresher the better. Farmers' markets and health food stores offer farm-fresh and pasture-raised eggs. Eggs from the supermarket are usually less fresh, but still good to eat. If you have eggs in your fridge and you're not sure, use the odor test. If they stink, don't use them.
Your choice:water, milk, cream or nothing at all
This step is based on preference. Adding a teaspoon of milk or water is common when it comes to scrambled eggs. Cream is good for a foamy texture. Milk and water will dilute the eggs. Whatever you choose or don't choose, the choice is yours.
Beat the eggs very well
Beat the eggs well until you have a foamy, airy, smooth and light consistency. What you don't want after whisking:a thin substance. Get the desired effect by whisking vigorously, not just stirring.
Make sure the fire is on medium low High heat will burn your eggs, low heat won't cook them fast enough for the creamy texture you're looking for. An electric stove can take longer to reach medium heat than a gas stove, so you may need some practice to determine the timing.
Use a non-stick frying pan with butter
No one wants crispy, burnt edges. Butter has a lower smoke point than olive oil, making it a great option for a quick scramble. Melt 3 tablespoons of butter over medium heat. Put the eggs in before the butter turns brown, just before it starts to bubble. If the butter is bubbling, it is too hot.
Have your ingredients ready before you start
If you're going to add ingredients like herbs, cheese, or chopped vegetables, have them ready before adding the eggs to the pan. You don't want to have the eggs in the pan already and then chop your vegetables or grate cheese while your eggs are burning.
Pull in the baked edges
Once you put the eggs in the pan, the key is continuous movement. Use a silicone spatula to pull the edges of the egg toward the center of the pan. Folding and pulling are the two movements that give you a soft texture. If you feel the eggs are cooking too quickly, lower the heat. There is no fixed time for how long the eggs have to bake. If you like them creamier and tastier, it will take less time. If you want them more well done, lower the heat, but let them fry.
Have your plate ready
If you can, warm your plate before putting the eggs on it. Cold plates can take the heat out of eggs, but a warm plate will keep your eggs warmer.
Salt and pepper
Add some salt and pepper for a bit of flavor that won't overpower the eggs like spices might. You can put the salt and pepper in the eggs while you stir, or sprinkle some on top when they're done.
