There’s a big difference between scrambled eggs that are just fine and ones that make you want to enjoy them. The good news? Great scrambled eggs don’t take fancy ingredients or chef-level skills. I have found they just need a little care.
Whether I am making breakfast for the kids or a quick lunch for myself, these simple steps turns a few eggs into something I look forward to eating.
Difficulty Level: easy
Ingredients
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- Salt and pepper, to taste
- Chopped herbs (chives or parsley) (optional)
- Grated cheese (optional)
- A pinch of chili flakes (optional)
Instructions
- Beat the eggs – Crack the eggs into a bowl. Add the milk or cream and a pinch of salt. Whisk until the yolks and whites are fully combined. The more you whisk, the fluffier they’ll be.
- Warm the pan – Heat a non-stick pan over medium-low heat. Add the butter and let it melt gently. You want the butter to coat the pan without browning.
- Pour and stir – Pour the eggs into the pan and let them sit for a few seconds. Then start stirring with a spatula, slowly and consistently. Keep the eggs moving to create soft, small curds.
- Take them off the heat -When the eggs look mostly set but still slightly glossy, remove them from the heat. They’ll finish cooking on their own. Add pepper and any extras you like.
- Serve immediately – Scrambled eggs wait for no one. Spoon them onto toast, a breakfast wrap, or enjoy them as-is with your favorite sides.
Nutrition
This portion makes two servings.
In addition to a few different ingredients, you can see that the method of cooking your eggs is very important to this process. Firstly, coating the bottom of your pan with butter keeps the eggs from sticking to the pan and adds a nice thick flavor. While non-stick pans are great for making breakfast cooking quick and easy, we still recommend coating your pain for the best results.
When it comes to learning how to make the perfect scrambled eggs, you should also continuously stir the eggs until they are done cooking. This prevents large clumps of cooked egg from forming, which also makes the eggs cook at different speeds. Along with that, you want to ensure that your heat is not too high on the pan, or else the eggs will lose their creamy texture and cook too quickly. Removing the eggs from the heat after one minute is optimal for a softer, scrambled egg texture. And you don’t have to worry about them being undercooked if the pan was at medium-high heat from the start.
Tips for Better Eggs
- Don’t rush them. Low and slow gives you creamier results.
- Pre-salt your eggs before cooking — it helps with texture and flavor.
- Stirring gently and constantly prevents overcooking.
- Add cheese or herbs at the very end for the freshest taste.
A Few Easy Twists
Want to switch things up? Stir in some sautéed spinach or top with avocado slices. A sprinkle of feta or a few dashes of hot sauce can take your eggs from basic to crave-worthy.
Also Read: The Easiest Way to Cook Bacon Perfectly Every Time
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