Scrambled eggs are one of the little luxuries of everyday life. It’s great for breakfast or dinner, or even as a hearty snack. I have to admit that I probably use a different method for scrambling eggs every time. Sometimes I’ll add a splash of milk and sometimes not. Often, I cook them slowly over low heat the whole time. However, more than not they come out fluffy and divine each time! They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 4 minutes. Seriously, how amazing is that?
If you poke around the internet in search of the best-scrambled eggs recipe, you’ll find a million sites claiming to have the perfect scrambled egg recipe. It can be a bit overwhelming. Hopefully, we can sort it out with you.
HELLO, Sunshine❣️You probably don’t think you need a recipe for scrambled eggs, but maybe you do! And it sure helps to know how to make them the right way. Let’s stop making dry, crumbly, flavorless eggs! There’s a lesson in these eggs and the lesson is that food continues to cook long after you turn off the heat. If you cook eggs over the heat until done, they’ll be overdone by the time you plate them. With this 5-ingredient recipe (including oil and salt and pepper), they come out soft, creamy, and flavorful every time. An easy, delicious meal anytime. So, let’s learn how to make scrambled eggs!FIRST—HOW TO CRACK AN EGGThe goal of cracking eggs is that with a single, firm tap the egg will crack, easily split open, and the yolk and white will slide out, all while avoiding the shell shattering into many pieces, getting bits of shell in the egg, breaking the yolk, or introducing any bacteria from the outside of the shell to the yolk or white.While cracking an egg on the lip of a bowl may work okay most of the time, a better method is to give the egg a confident tap on a flat surface, like the counter. The flat-surface method is far less likely to result in broken yolks, or eggshell ending up in the bowl or pan.Next, hold the egg over the bowl or pan, press your thumbs lightly into the crack, until you break the membrane. Then pull gently apart to let the egg slide out. After you try it once or twice, believe it or not, this method actually feels easier than the rim method.The Problem with Cracking Eggs on the Lip of a Bowl — The issue with cracking eggs on the lip of the bowl is two-fold. For starters, this method pushes the shell back into the egg. The shell is also more likely to break into multiple pieces, which ups the chances of getting eggshell in the bowl. (Raise your hand if that’s happened to you).There’s also the issue of food safety. Yes, pushing the shell back into the egg increases the risk of breaking the yolk, but the bigger concern is that any bacteria on the exterior of the shell can contaminate the white and/or yolk. This is especially an issue if you’re making undercooked eggs like a soft scramble, or eggs with runny yolks.Let’s Get Cracking! 1. Crack the eggs on a flat, hard surface (the counter or a cutting board) and open them into a bowl. 2. Holding the egg over the bowl or pan, press your thumbs lightly into the crack until you break the membrane. Then pull the shell gently apart to let the egg slide out of its shell into the bowl. Whichever method you use to crack your eggs either on the rim of a bowl or on a hard flat surface is ultimately your preference. Just enjoy the process.
2teaspoonfresh chives, parsley, cilantro or chopped, optional
THE WHISKING — Using a whisk or a fork, whisk well until smooth and combined, with no streaks of egg white remaining.Whisk in the milk or water (this is optional; the dairy adds moisture to the finished egg).
HOW TO SCRAMBLE EGGS: Low and Steady Wins the Race: Start with your pan over medium heat to melt the butter or heat oil. Pour in the eggs and reduce the heat to LOW. You want the curds to form gently and slowly in the pan. The same rule applies whether you are cooking two eggs or ten.Let them cook for a few seconds without stirring. At first nothing will happen.Using a rubber spatula pull the eggs across the bottom of the pan into the center to form large, soft curds of scrambled eggs. Normally cook about 3 minutes. Continue cooking over LOW heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan to form more curds and to prevent any part of the eggs from drying out or browning.Remove the pan from the heat when the eggs are still quite soft, pillowy and shiny.Season to taste with salt and pepper and garnish with chopped fresh herbs, if desired. Serve immediate and enjoy❣️
CHEF’S NOTESWays to Upgrade The Scramble:These humble scrambled eggs are practical, versatile and enjoyed by nearly all cultures and cuisines. You can load your beautiful scrambled eggs with a myriad of ingredients: salsa, sour cream, or just keep them simple. They are delicious plain or mixed with add-ins like cheese and herbs, sautéed vegetables or tofu. Sprinkled with crisp bread crumbs or crushed corn tortillas. Add diced meats or smoked fish. Stuff them into a burrito or quesadilla, or pile on top of toast points, a soft bread roll or fold into stirfry. However you prepare these pillowy scrambled eggs , we hope you enjoy them❣️
Keyword 5 ingredient meals, Appetizers, Eggs
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