Follow these simple steps and recipe on how to make the absolute best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!
We’ve been eating scrambled eggs for daaaays now. Why? Well, they’re delicious. Obviously. But also EASY.
I’ve had the flu…which turned into pneumonia. Then my daughter got it. Then husband. (My son somehow escaped it!) And who has the energy to stand, let alone cook a meal, when you’re that sick?
Things we did while sick: went through seven boxes of tissues. CRAZY. Watched all four seasons of The Brady Bunch. OF COURSE. Had groceries delivered from Safeway. BEST THING. And I made a lot of scrambled eggs. They are perfect for breakfast, lunch, and dinner after all.
I make the best scrambled eggs, you guys. I used to cook basic scrambled eggs in a hurry like most people and didn’t think I was doing anything wrong. Then several years ago I watched Chef Curtis Stone make some, and it changed my egg-loving life.
You probably don’t think you need a recipe for them, but maybe you do! And it sure helps to know how to make them the right way. Trust me. Stop making dry, crumbly, flavorless eggs!
- BEAT eggs, milk, salt and pepper in medium bowl until blended.
- HEAT butter in large nonstick skillet over medium heat until hot. POUR in egg mixture. …
- CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. REMOVE from heat.
The Best Scrambled Eggs
Follow these simple steps and recipe on how to make the best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!
Prep: 3min
Total: 6min
Serving Size: 1 serving
Nutrition Facts: calories 251 kcal, Carbohydrate 2 g, Protein 15 g, Fat 19 g, Saturated Fat 9 g, Cholesterol 448 mg, Sodium 464 mg, servingSize 1 serving
Ingredients:
- 4 large eggs
- 1/4 cup half-n-half
- 1/4 teaspoon Kosher salt
- 1 tablespoon unsalted butter
- black pepper, for serving
- fresh chopped herbs, for serving
Instruction:
- In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
- Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
- Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
- Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
- When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.
- Remove from the heat when the eggs still shimmer with some moisture.
- Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!
How to Make Scrambled Eggs
Learn how to make scrambled eggs! Soft, creamy, and flavorful, they’re an easy, delicious breakfast.
Prep: 2min
Total: 5min
Yield: 1
Ingredients:
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
- Extra-virgin olive oil or butter (for the pan)
- Sea salt and fresh black pepper
- Chopped fresh chives (optional, for garnish)
Instruction:
- Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
- Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
- Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
- Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
- Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.
SCRAMBLED EGGS – How To Make Perfect Scrambled Eggs for Breakfast
FAQ
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