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How to make perfect scrambled eggs


Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.

The key is to always use really fresh free-range or organic eggs, the best quality butter you can afford and always keep the eggs moving slowly over a low heat. And, with our simple step-by-step guide on how to cook scrambled eggs, you’ll have perfect silky soft scrambled eggs every time.

HOW TO MAKE SCRAMBLED EGGS

  1. Crack 4 large free-range eggs into a bowl.
  2. Add a pinch of sea salt and black pepper.
  3. Beat the eggs together with a fork.
  4. Put a small pan over a low heat and drop in a knob of butter.
  5. Melt the butter slowly until it’s frothy. While the butter is melting, pop a slice of wholewheat bread in the toaster.
  6. Pour the beaten eggs into the pan.
  7. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
  8. Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
  9. Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.

So, that’s how to make perfect scrambled eggs every time! This is a great basic recipe to get you started, but if you want to mix things up, try adding some chopped chives or basil, a few shavings of Parmesan cheese or some chopped red chilli to the beaten egg mixture before pouring it into the pan, then team up with smoked salmon for a delicious breakfast or brunch.

For more inspiration for scrambled eggs, check out these delicious recipes:

For more top tips, watch the video below:

Or check out Buddy making his super-simple version:

For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust.

Adapted from Jamie’s Ministry of Food.


Perfect Cheesy Scrambled Eggs

Published: Jun 24, 2020 by Ty · Modified: Nov 3, 2020 · This post may contain affiliate links.

Make these wonderfully fluffy Perfect Cheesy Scrambled Eggs with controlled heat and the right amount of butter.

There is no way to make scrambled eggs the wrong way it&rsquos really about preference. My preference is soft scrambled with cheese. These Cheesy Scrambled Eggs are fluffy, creamy, and just flat-out delicious.


A Simple Trick for Creamier Scrambled Eggs

If I asked you, “When do you add salt to your scrambled eggs?” you might not even know the answer. Do you add it when you whisk the eggs, when they're in the pan, or when they're on the plate and your bread has sprung up from the toaster? Maybe it's so instinctual that you can't remember. Or maybe it's so random that it depends on the day!

Whether you're set in your ways or living in the moment, salting early on (that is, as soon as you whisk the eggs together), can result in creamy scrambled eggs that are softer, lusher, and evenly seasoned.

As J. Kenji López-Alt explains in his book The Food Lab, salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd: “When eggs cook and coagulate,” he writes, "the proteins in the yolks pull tighter and tighter together as they get hotter. When they get too tight, they begin to squeeze liquid out from the curds, resulting in eggs that weep in a most embarrassing manner." By reducing the attraction between proteins, salt reduces this risk. For super soft but not-watery eggs, López-Alt recommends salting quite early (as in, 15 minutes before you start to cook!) so that the crystals can dissolve in the mixture for the greatest effect and most even distribution.

Ever the skeptic, I made two pans of scrambled eggs side by side. To one bowl, I added salt 15 minutes ahead of time to the other, I whisked in the same amount just before I started cooking. While the eggs from both pans were nice and creamy—medium-low heat, a good nonstick pan, and plenty of fat will do that for you—I could still taste the difference. The eggs that had been pre-salted were eggier (thanks to the salt having time to dissolve and thoroughly season the eggs) and softer.

From now on, I'll salt my eggs when I whisk them rather than haphazardly sprinkling Diamond Crystal over a hot pan. I don't know if I have it in me to wait 15 minutes (as in, I do not), but five seems like the perfect amount of time to get the coffee going.


How to Make Perfect Scrambled Eggs

In his iconic tome, Beard on Food, which was first published in 1974, our namesake wrote prolific prose on a vast landscape of culinary topics, from the pleasures of oxtails to a lesson in chicken anatomy to how to perfect scrambled eggs, which we share with you below. Humorous, erudite, and timeless, this collection of essays remains an indispensable resource for the home cook.

When people invite you in for a quick meal, or if something goes wrong in the kitchen, they are apt to say, &ldquoOh well, I&rsquoll just scramble some eggs,&rdquo as if &ldquojust scrambling some eggs&rdquo couldn&rsquot be simpler. As a matter of fact, scrambling eggs is one of the more complex kitchen processes, and there are various schools of egg scrambling. There are those who believe eggs should be scrambled in a double-boiler over simmering water, those who believe they should be scrambled quickly, and those who believe that it takes slow and most accurate timing to make the curds tender, delicious, and of varied sizes. Every person regards his particular fashion of scrambling an egg as a mark of his culinary skill, and so it is. My good friend Julia Child once demonstrated her theory of scrambling eggs on television. She lifted the pan from the burner and then lowered it, to adjust the heat and the scrambling process, then as the final moment arrived, she accelerated her tempo to make the eggs come to just the right point. Hers is an extremely good method, providing you have the patience and dexterity.

Scrambled eggs can be so delicious, so creamy and rich and eggy, if I may use the word, that it is too bad we don&rsquot use them more. They combine well with many things&mdashchopped sautéed mushrooms, finely chopped ham, crisp bacon bits, little slices of sausage, freshly grated Parmesan or Gruyère cheese, chopped herbs, finely chopped peeled and seeded tomatoes&mdashas well as being perfectly splendid on their own.

Depending upon the number of eggs to be scrambled, I like to use a small or large Teflon-coated pan. I have a cast-aluminum, Teflon-lined, 9-inch omelet pan with rounded sides that I use for up to 4 or 5 eggs and a 10-inch pan for larger quantities, which are much harder to make. I disagree completely with those who say you can scramble one egg well. It is an impossibility.

James Beard&rsquos Scrambled Eggs

I think you should gauge at least 2 eggs per person. Add salt, freshly ground black pepper, and 1 or 2 dashes of Tabasco, and then beat lightly with a fork. For lighter scrambled eggs, I beat in 1 teaspoon of water for every two eggs. I don&rsquot like cream or milk added to scrambled eggs, but if I want them extraordinarily rich, I mix in softened butter.

If I am adding ham or bacon, I would use 2 slices of Canadian bacon about 3 inches in diameter and 2 pieces of ham of the same size and 1/4 inch-thick, precook it lightly, cut into thin shreds, and toss into the pan with a tablespoon or two of butter. Let this warm over low heat, then add, for two servings, 4 beaten eggs and, as you do, increase the heat to medium-high. As soon as the coagulation starts, make pushing strokes with a rubber or wooden spatula so you get curled curds. I&rsquom not quite as definite in my motions as Julia Child. I lift the pan off the burner from side to side with sort of a circular motion, while pushing with the spatula. As the heat in the cooking eggs increases, the curds form much faster with your pushing. That&rsquos the ticklish point. You have to know the exact moment to cease applying any heat and rush your eggs from pan to plate, or they will be overcooked, hard, coarse-textured, and disagreeable.

If you are adding chopped herbs or mushrooms, lace them in as you scramble the eggs so they become a part of the amalgamation of the creamy curds. Of course, there is nothing wrong with adding chopped parsley or chives or other bits and pieces after you have transferred the eggs from the pan to a plate or platter.

If you have never tried the combination, cook scrambled eggs with sliced smoked fish for your next Sunday brunch or luncheon. A platter of smoked salmon, smoked eel, smoked sturgeon, or smoked whitefish, with lemon wedges, good rolls or bagels, and a huge pile of cream eggs&mdashthat&rsquos good eating. If you like, you can scramble the eggs at the table in an electric skillet or chafing dish, guiding them to a perfect conclusion as you chat with your guests.

I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar, and other glamorous things, but to me, there are few things as magnificent as scrambled eggs&mdashpure and simple, perfectly cooked, and perfectly seasoned.


The Foolproof Way to Make Scrambled Eggs for a Crowd

These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty.

When it comes to feeding a crowd of people for breakfast or brunch, many people, (and by many people I mean me), swear by a make-ahead dish like a strata or even a grilled cheese strata, or a frittata situation to get through your morning. But what if you aren’t planning some fabulous brunch way in advance, or have a houseful of overnight guests and a fridge crammed to the gills with everything you need to feed them and no room for a casserole dish, or no time to make something ahead?

Scrambled eggs are your morning savior. They don’t need anything with them except toast to make them a full breakfast, no matter what IHOP says. Sure, they are great with some bacon or sausage, pancakes or hashed browns, but you? Are not a short-freaking-order-cook, and you have a tableful of hungry morning people who will eventually be eating lunch, so there is no shame in the egg and toast game. Maybe some fruit, but only if you have it lying around. They are quick and easy, a child could make them (and at least one of yours should be taught how immediately).

Scrambled eggs for two or even four people is a no-brainer, because everyone is usually gathered together so getting them cooked and on the plates fast is pretty easy. But what if you are eight people or even a dozen? Now you are battling everyone’s morning routine. Someone is invariably trying to get a quick email off, or completing a complex dental hygiene or face management protocol, someone is taking FOREVER to get dressed, and someone else has decided your French press regular coffee isn’t really up to their standards and has departed in search of an artisanal flat white in the neighborhood.

So now you are herding cats and trying to get some protein in them that is hot and delicious and not cold and rubbery. What is a host to do?

Enter my foolproof scrambled eggs for a crowd. These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty. So, you can get all your slippery guests a plate of breakfast on their schedule and not the eggs&apos schedule. You’re welcome.

First things first, if you are going to hold your eggs in a low oven, place your oven-safe egg bowl in your oven and turn it as low as it goes, usually between 150-200, as soon as you hit the kitchen. The bowl will warm so that it will help keep the eggs a good temp, even once you put it on the table or buffet. If you are going to hold your eggs in your slow cooker, plug it in and set it for warm, so that the insert starts to heat up. You do not want your hot eggs to hit a cold serving vessel, the outsides will seize and rubberize.

Now that your vessel is heating up, you want to get your equipment together. You will need a large nonstick skillet or wide low-sided pan that is large enough to hold the amount of eggs you intend to make. A heat-proof rubber spatula, a microplane or box grater, a bowl for the eggs, and a large fork.

How many eggs are you gonna need? Usually when cooking small, you would budget for two eggs per person, and would use the standard large eggs that you keep in your fridge for cooking and baking, since that is the size most recipes call for. Because you are just going to divide what is in the pan by either two or four people, which is easy to eyeball.

But these eggs are self-service, and someone will get piggy, and someone will be left with no eggs or just a sad spoonful of egg crumbs, and let’s be real, that person will be you. So, since eggs are fairly inexpensive, and you are preparing for a crowd, splurge and buy the extra-large or jumbo size, and budget two eggs per person, plus an extra egg for every four people. In math terms, this means that 8 people need 18 eggs. Which is good, because most places will sell cartons of between 6 and 18 eggs, so you will never be more than a couple eggs over your needs, and to be honest, if you have fewer than 4 eggs left in any sized carton for this, I would just add 𠆎m in. What is the worst that can happen? You’ll have leftover scrambled eggs, and tomorrow you’ll put them on toast with a slice of cheese or some avocado over them and be glad all those people are gone.

For every 6 eggs you will need 2-3 tablespoons of frozen unsalted butter. So, for the assumed 18 eggs, budget one stick. And yes, I said frozen. More on this anon.

To start, break all of your eggs into a large bowl, being sure to fish out any bits of shell that escape. Using your large fork, poke every yolk in the bowl to break it, which will help them blend and is also weirdly satisfying. With your fork, beat up your eggs until well mixed and no large streaks of whites remain, about 20 good fast whips in a circular motion. You don’t want to use a whisk for this because of what comes next.


1. Crack, season, and whisk in a mixing bowl

Crack three fresh eggs into a medium bowl and whisk them with a good pinch of kosher salt until just incorporated. As long as you’re whisking, throw in some black pepper or cayenne pepper (or both!) if you like.

These ingredients are all you need for the best scrambled eggs. Nothing else belongs in the egg mixture—and that includes whole milk. There's a misconception among some home cooks that adding milk to scrambled eggs can yield a fluffy, creamy finished product, but it's simply not true. Adding milk will do nothing but dilute your egg mixture, thus rendering it rubbery and sad. Simply put: Don't do it.


Jacques Pépin's tricks for the best hard boiled eggs

Two of the tips The Kitchn discovered in Jaques Pépin's book deal with hard boiled eggs. The first tip is for how to make them, and the second is a way to crack the eggs to make them easier to peel. For perfect hard boiled eggs, Pépin suggests you begin by pricking the rounder end of your egg with a push pin, which is the side that contains a pocket of air at the bottom. This allows some of the pressure to be released from the egg when you drop it into your boiling water to cook. The Kitchn states that you will even see bubbles of air escaping from the tiny hole the second it enters the water. To easily peel hard boiled eggs, Pépin gives the eggs a good shake once they have been drained after cooking, so they begin to crack from hitting the side of the pot they are in.

The Kitchn also shares an unexpected tip and recipe suggestion to elevate hard boiled eggs from bland to a dish worthy of their own spot at the dinner table. In his cookbook, Pépin gives the recipe for a dish he named Eggs Jeanette, after his mother. For this preparation, Pépin sears hard boiled eggs and then tops them with a mustard vinaigrette to create a simple but surprising dish.


How to make scrambled eggs in the pan

This easy scrambled egg recipe makes delicious fluffy eggs in four simple steps. Always start with good eggs: fresh is best and free-range or preferably organic. We also favour non-stick pans for cooking eggs. As we all know what a washing up nightmare a scrambled egg pan can be!

The key to making fluffy scrambled eggs is regular mixing and being careful not to overcook them. Avoid the old fashioned method of adding milk to the eggs before scrambling them. This will make your eggs rubbery and hard.

Ingredients

  • knob of butter
  • 4 medium organic eggs
  • salt and pepper
  • buttered toast, to serve
  • creme fraice (optional)

Method

1. We recommend melting butter in the pan prior to adding the eggs. This will stop the eggs from sticking. Add a knob of butter to a non-stick pan on a medium-low heat. Leave the butter to melt, swirling around the pan. When the butter begins to foam it’s time to add the eggs.

2. While the butter is melting crack the eggs into a jug and beat with a whisk or fork. Add a pinch of salt and pepper and whisk again. Beating the eggs thoroughly before adding them to the pan is also a good way to make sure that they cook evenly and come out lovely and fluffy. Then add the mixture to the pan.

3. Mix the eggs constantly. Use a wooden spoon or spatula to pull the mixture away from the sides of the pan. It’s important to keep moving the egg mixture around so that it scrambles. The egg will keep cooking as you stir.

4. Cook for just a few minutes, being very careful not to overcook it – remove from the heat when it looks almost ready, as it will continue to cook as you stir. (We also like to mix in a dollop of creme fraice at the end. This is a good way to stop the eggs from cooking and adds a great creamy texture.)

Serve on hot, buttered toast, and enjoy!


How to Make Scrambled Eggs

So, you have your ingredients. Now it’s time to cook! Here’s my easy method for how to make scrambled eggs:

First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined.

Add the milk or water, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.

Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or melt a little butter inside it. Warm the skillet over medium heat.

Finally, cook. Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.

For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.

That’s it! The whole process will be over in under 5 minutes.


How to Make Perfect, Fluffy Scrambled Eggs

The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that you gently break up the eggs at the very end, leaving the curds larger and fluffier.

Another professional tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don't want your scrambled eggs to be brown on the bottom because that produces dry, rubbery eggs.

The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.


? Total Calories in Scrambled Eggs With Cheese:

Two scrambled eggs with cheese typically contain between 345 and 465 calories, depending on the kind of cheese you add and the amount of butter or oil you use to fry the eggs.

NOTE: *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Don’t overthink cheesy eggs, but make sure you’re doing them right!

When you try this recipe of Basic Scrambled Eggs, Kindly let us know! Leave a comment and RATE it, and be sure to take a picture and tag it #ROCKINGRECIPES on Instagram, Facebook, and Twitter! We would LOVE to see our recipes come to life in your kitchens.