scrambled eggs

Scrambled eggs are one of the most popular ways to enjoy eggs, and whether they were fluffy, dry, runny, burned or underdone, we’ve had them every way they come. Luckily, cooking scrambled eggs is easy, with no need to overcomplicate with unusual techniques or lots of extra ingredients. In fact, if you use a non-stick skillet, you can scramble eggs with nothing but salt and still have the most delicious, creamiest eggs. Here’s how!

  • Start with nice eggs. This doesn’t have to mean very expensive, but looking for local eggs or ones laid by happy chickens with a versatile diet will make a big difference. The tastiest eggs will have a deep colored yolk that is more orange than yellow, sometimes even deep oranges.Raw egg with deep orage yolk, in a white bowl
  • Use a non-stick pan for best, and easiest, results. Coat the pan with fat, if you like. Oil is fine, but butter will add more flavor to this otherwise simple dish. You don’t need much, about half a tablespoon for every two eggs.
  • Blend your eggs well before adding to the pan, but you don’t need to whip and incorporate lots of air. Instead, place the eggs in a small bowl and beat rapidly with a fork to combine all the parts of the egg. If you are making a large batch of scrambled eggs, you can use a blender. You can add salt and pepper here.
  • If using this basic technique, additional liquids like milk, cream, or water are not necessary for a creamy, dreamy result. But if you prefer to add them, add a splash to the eggs after you blend them.
  • If adding cheese, use shredded melting cheeses like Cheddar, Monterrey jack, or young gouda. You can also add fresh cheeses, like Boursin or fresh goat cheese. The cheese should be added at the very end of cooking.

Cooking Scrambled Eggs

  1. Heat your pan over medium-low heat and add any fat, if using. Add the eggs, and use a rubber spatula to keep the eggs constantly moving. Increase the heat if the eggs are not starting to solidify after a minute or two, and continue stirring. 
  2. If you prefer small curds, continue to stir constantly until the eggs are mostly set, but still moist and creamy, 2 to 3 minutes. For larger curds, allow the eggs to cook undisturbed for a few seconds at a time before stirring again.
  3. Remove the pan from the heat and quickly transfer to a plate to avoid continued cooking in the pan.