Not all scrambled eggs are created equal. Now, I recognize that everyone has a different ideal of what the perfect scrambled eggs look like (probably based on the way they ate it as a child), but I believe that there is truly a right and several wrong ways to do it.
Do you want your scrambled eggs light, fluffy, moist and delicious?
Do you usually end up with those dark brown dry and crunchy edges that stick to the sides/bottom of your pan? Can you visually see the separation of whites and yolks in your finished product? Are your eggs sometimes “grainy” almost? Do your kids refuse to eat eggs the way you make them? Maybe I can help you solve your problem.
5 Tips for Perfect Scrambled Eggs
1 – The Pan
You gotta have a good egg pan! It can be any pan really, from a seasoned cast iron to an ordinary non-stick… but, please, no ancient, warped, scratched or otherwise mangled pans. It definitely affects the final product.
Also, Eggs tend to come out more consistently perfect when I make them in small batches (2-6 eggs at a time) so a 6 inch skillet is perfect .
2 – The Butter
Eggs just aren’t right without something amazing lubing up the pan, no matter how “non-stick” the pan claims to be. This can be olive oil, bacon grease, margarine – even coconut oil – if that’s what you prefer (I prefer butter) but you gotta have it!
You don’t need much – you aren’t trying to fry your eggs – just enough to barely coat the bottom of the pan and swirl up the sides a tiny bit with some effort. If you are doing more than 3-4 eggs you can use more butter if you want – but not much.
3 – The Separate Bowl
This is key if you don’t like your eggs dense and multicolored when they come out. Crack them in a separate bowl (coffee mug / measuring cup). Drop in a little shot of milk (or even water) (about 1 tsp per egg) and whisk briskly with a fork for 1 – 2 minutes before pouring into your pan.
It’s all in the wrist! – and the forearm 🙂
4 – The Temperature
Before you put your eggs in the pan make sure you choice of lubricant is nice and hot – preheated to medium. (If you are awesome like us and use butter, this is when the butter is “popping” a little but before it starts to turn brown.) This will create an almost instant cook on the bottom preventing your eggs from sticking.
Wait about 20 seconds (30-45 seconds for more eggs) and gently stir with a rubber spatula – just trying to make more room for the wet eggs to touch the bottom.
Gradually reduce heat to medium low and plate eggs as soon as they have reached your desired doneness.
5 – The Seasoning
This is a matter of highly personalized taste, but this post is about simple, perfect scrambled eggs, so I’m going to recommend simple.
I use a salt grinder in the mornings and “1 grind” (or a tiny pinch) per egg is perfect! I don’t even recommend using pepper!
I grew up with pepper on my eggs and I agree that sometimes a peppered fried egg is just the ticket, but somehow (my kids taught me this) when you put pepper on a scrambled egg it is like you are trying to cover up some flaw in your cooking. Why cover something up when you have nothing to hide!
Nope, I don’t use anything to muddle the flavor! Perfect scrambled eggs are supposed to be about the eggs, nothing else!
Perfect Scrambled Eggs – FAQs
What about the eggs themselves? Does the type of egg matter?
The simple answer is, it depends on your tastes. Organic, Free Range, and Farm Fresh eggs typically have a deeper, “eggier” flavor – ordinary store bought eggs are lighter in both color and flavor. You make the choice! (Just please don’t choose some kind of egg “wannabe” from a jug).
What if my eggs turn out runny or grainy?
This is most likely because you have too much liquid in them (ie. milk or water), or you decided to use cheese. Cheese is delicious on eggs but maybe melt it on after cooking for best texture!
What if my eggs get a weird “hard-puffy” texture in some spots (usually brown)?
This is probably a sign that you had too much “lube” in your pan or it was too hot because your eggs started to fry.
What if my eggs are sticking to the pan?
Well, you could have a bad pan or not enough butter, but most likely you will find that it is because of TEMPERATURE.
Too cold and the eggs stick and get mushy, too hot and they fry or burn.
Practice getting that good, strong medium. (The more eggs you cook, the hotter you need your pan!)
What about adding veggies or other add-ins?
This is where you start getting a little more complicated. If you want to preserve texture, pre-cook your add ins in a separate pan and make sure you drain or cook off any excess liquids before dumping them into your eggs “mid-cook” (after the initial sear but before stirring).
One last tip for perfect scrambled eggs
Don’t walk away. They go FAST, so give them the attention they deserve for the 2 minutes it takes.
So, is there a right or a wrong way to make PERFECT scrambled eggs?
I vote yes.
The key is the same key to all great food – quality ingredients, intentional technique and simple seasonings.
How do YOU like your eggs? Share below!!