How to Cook Scrambled Eggs Perfectly Every Time
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With a few simple, totally doable tips and tricks, you’ll know how to cook scrambled eggs perfectly every time. This everyday food can be good, or — with no extra work — it can be great. Why not make it great? Psst…Basics are wonderful, but if you want to get a little more festive, try our peppers and onions scrambled eggs or migas.
Why we love this recipe
Scrambled eggs are as simple and satisfying as food gets. They’re a friend you can always count on. A quick, reliable, nutritious meal at any time of day.
Our recipe takes something good and makes it great. These scrambled eggs are soft without being too soft, tender without being too tender, a little bit fluffy in a light way but not in a spongy way, and absolutely delicious.
And the best part is that it doesn’t take any more work to make great scrambled eggs than it does to make meh ones.
What goes in scrambled eggs
To make perfect scrambled eggs for one, here’s what you’ll need. I’m recommending a few brands here because we love them — and because when you make something basic with only a few ingredients, the quality of those ingredients makes a big difference. This isn’t a sponsored post.
- Two of the best-quality eggs you can get your hands on. We have a few more local, pricier favorites, but Pete & Gerry’s are a fantastic option that are reasonably priced and more widely available.
- A couple of tablespoons of really good dairy. We prefer organic heavy cream, but you can use light cream, half and half, or even whole milk if you prefer.
- A tablespoon of really good butter. We love salted, cultured butter from grass-fed cows. Kerrygold makes it easy and affordable.
- Salt and freshly ground black pepper for serving.
Cooking scrambled eggs
Here’s what you’ll do to level up your scrambled eggs. You can see all the techniques in action in the video that accompanies this post. There’s nothing tricky, but the visual cues are useful in a recipe like this.
- Crack the eggs into a small mixing bowl and pour in the cream.
- Use a fork to beat the eggs until the contents of the bowl are smooth, even, and homogenous. Using a fork allows you to beat the eggs and cream well without incorporating too much air.
- Set a heavy nonstick frying pan — 8 to 10 inches wide — over medium-low heat. We really love the Anolon pan linked below in the recipe. It’s nice and heavy, environmentally friendly, and ergonomic, and you can use metal utensils with it if you want without compromising the nonstick properties.
- Add the butter and let it melt and get foamy but not brown.
- Pour in the eggs when the butter foams. Let them sit undisturbed until you can tell from the edges that the bottom has begun to set.
- As soon as you see this happening, use your spatula to gently pull the edges into the middle.
- When the eggs set again, repeat the process of pulling from the edges to the middle.
- You may need to do this once more. On the last time, you can break up the eggs a bit if you like and flip any uncooked bits to the underside to cook for a second.
- Toward the end of cooking, you can lift the pan off the heat a bit to regulate the temperature and prevent them from overcooking at the last minute. This is useful regardless of your stovetop but especially important if you’re cooking on an electric burner, which takes forever to respond to temperature changes.
- Just before you think the eggs are done, pull them off the heat and slide them onto a plate. Their residual heat will finish the cooking.
The question of heat
You may have heard a lot of people screaming things like LOW AND SLOW and DOUBLE BOILER at you from close range when talking scrambled eggs. If you’re a die-hard fan of those super-creamy, barely cooked, French-style scrambled eggs with the tiny curds, you’ll need to use a slightly different method than the one we’ve shown you here, and there might be more screaming. I may show you that method soon, because those eggs are good too.
For great eggs like this, which I think are more universally loved, just chill out and follow the recipe below. Thanks.
Add-ins for scrambled eggs
Want to jazz things up a bit without following a fancy recipe? You can add:
- A minced shallot to the butter before adding the eggs
- 1/2 chopped bell or poblano peppers, cherry tomatoes, spinach, kale, mushrooms, or a combination to the butter before adding the eggs
- 1/4 cup of diced ham, crumbled bacon, any kind of cooked sausage, or a combination after adding the eggs
- 1/4 cup of grated extra-sharp cheddar, gruyere, smoked gouda, or mozzarella after adding the eggs
- 2 tablespoons of grated pecorino or parmesan after adding the eggs
- You can swap in bacon fat for the butter
- You can sprinkle in some smoked paprika toward the end of cooking
- 2 large eggs (use the best ones you can get your hands on)
- 2 tablespoons heavy cream
- 1 tablespoon salted, cultured butter
- Salt and freshly ground black pepper, for serving
- Crack eggs into a small mixing bowl and pour in cream.
- With a fork, beat the eggs until the contents of the bowl are an even, creamy yellow, with no visible bits of yolk or white.
- Set a heavy 8- or 10-inch nonstick pan over medium-low heat. Add the butter. When it's melted and foamy, pour in the eggs.
- Let the eggs sit undisturbed just until you can see around the edges that they've set on the underside. Then, in a few gentle motions, use a silicone spatula to pull the edges of the eggs into the center.
- Repeat this process — letting the underside set, and then pulling the edges to the center — once or twice more as needed. You can lift the pan up off the heat a bit to control the temperature so the eggs set without browning.
- Just before you think the eggs are perfectly cooked, remove the pan from the heat. They'll keep cooking a bit with their residual heat and end up just right.
- Slide the eggs onto a plate and serve right away, sprinkled with salt and freshly ground black pepper to taste.
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