“Scrambled eggs, the quintessential breakfast delight, evoke a sense of comfort and simplicity. With just a few ingredients and some finesse, you can transform humble eggs into a fluffy, savory masterpiece. Whether you prefer them soft and creamy or firm and well-cooked, mastering the art of scrambled eggs is a culinary rite of passage. Join me as we dive into the world of scrambled eggs and uncover the secrets to creating the perfect fluffy scramble every time.”
How to Make Scrambled Eggs
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Medium nonstick skillet
- 1 Rubber Spatula
- 1 Warm plate for cooked eggs
Ingredients
- 4 large eggs
- 2 Tbsp milk any kind
- 1/8 tsp fine sea salt
- 1 Tbsp unsalted butter
- 2 tsp chives finely chopped for garnish, optional
- freshly ground black pepper to serve, optional.
Instructions
- In a medium-sized mixing basin, crack the eggs.
- Fill the bowl with the milk. Using a vigorous whisk, mix the eggs and milk until they are evenly blended.
- Mix in a small pinch of salt and whisk to blend.
- In a nonstick skillet, place the butter and melt it over medium heat. Spread the butter evenly around the bottom of the pan using a rubber spatula.
- After adding the egg mixture to the pan, turn down the heat to medium. After 30 seconds of cooking without stirring, carefully scrape the bottom and edges of the pan with a rubber spatula, moving in different directions and over different parts of the pan to ensure that no egg is drying out. To ensure that the eggs cook evenly, gently fold them while they cook.
- Take the pan off of the heat when the eggs are mostly set but still somewhat wet. To ensure that the eggs remain fluffy and moist rather than browned or dried out, take care not to overcook them.
- If preferred, top the dish right away with a dash of black pepper.
Notes
- Before serving, top eggs with shredded mozzarella, Monterey Jack, or cheddar cheese.
- For a quick and portable breakfast, stuff an English muffin, bagel, or tortilla.
- For creamier eggs, whisk in 2 tablespoons (30 mL) of milk.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 153kcal |
| Carbohydrates | 1g |
| Protein | 12g |
| Fat | 11g |
| Saturated Fat | 4g |
| Sodium | 151mg |
| Iron | 2mg |
| Calcium | 67mg |
| Vitamin A | 562iu |
| Potassium | 142mg |
What Is the Best Way to Make Scrambled Eggs?
There are many variations on the theme of scrambled eggs; in the end, the method that results in the kind of scrambled eggs you enjoy the most is the best. Using a fork or whisk, beat the eggs in a bowl, season with salt and pepper, then cook in a nonstick skillet over low heat, stirring often, is the most simple method for making scrambled eggs. However, you can boil them a bit hotter and for a shorter period if you prefer a scrambled egg with larger curds like you would at a diner.
What Temperature Should I Cook Scrambled Eggs At?
To keep scrambled eggs from getting tough and rubbery, they should usually be cooked at low heat. Additionally, you’ll be able to regulate the cooking process and guarantee that the eggs cook through and form tiny, tender curds. Certain scrambled egg methods, on the other hand, call for a rapid scramble over high heat, which produces significantly larger curds but can be challenging to control until you get the hang of it.