How to Make the Best Scrambled Eggs

Scrambling eggs is easy, but are you eating the most delicious eggs your tongue has ever graced? Are they just average? If you want tasty, fluffy, lip-smacking scrambled eggs, follow my 11 tips and easy recipe.

11 Tips for Making The Best Scrambled Eggs

1. Examine eggs. Crack each egg in a bowl, one at a time, and examine it. Throw out any eggs that smell weird or look odd. Also, make sure there are no pieces of eggshells mixed in.
2. Whisk until uniform. Whisking blends the yolks and whites and adds air, which helps make them fluffy.
3. Add fat to the eggs. Whisking in milk, cream, Greek yogurt, or sour cream will help make the eggs fluffy.
4. Add salt and pepper before whisking. Adding before whisking helps incorporate the eggs ensuring the eggs are well flavored. You can add more later if needed. If you do not use unsalted butter, skip adding salt to the eggs.
5. Add fat to the pan. Adding a little butter to the pan will help the eggs not stick, plus it adds a little more flavor.
6. Use a nonstick pan. Any nonstick pan will work. Scrambled eggs stuck to a pan is a colossal mess.
7. Spatula. A rubber or heat-proof silicone spatula will work best. These spatulas are gentle on pans and flexible when moving and flipping eggs.
8. Begin with medium heat. Melt the butter, add the eggs, and then reduce to medium-low heat. If you notice the eggs browning, remove the pan from the heat. Then reduce the heat a little, and wait about 20 seconds, and put the pan back on the heat.
9. Do not over stir. Too much stirring will cause the eggs to end up flat and heavy. Let the eggs start cooking, and then draw up the cooked part of the eggs towards the middle of the pan. Let the eggs rest, then continue pulling up the eggs. Let the eggs rest, and then fold them and cook until done.
10. Do not overcook! Remove them from the pan while they still have moisture; not raw or slimy, but glossy. After removing the eggs from the pan, they will continue to cook.
11. Serve on a warm plate. Eggs will cool if placed on a room-temperature plate. If you like hot eggs, put them on a warm plate. You can warm them in the microwave by stacking them with a cup of water on top and heating them for two minutes. Remove with oven mitts or potholders.

Scrambled Eggs Recipe

Prep: 2 Minutes

Cook Time: 3 Minutes

Servings: 4

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon of salt (optional)
• 1 tablespoon of unsalted butter for frying

Instructions

1. In a small bowl, crack each egg, one at a time, checking them for freshness. Add good eggs to a medium-sized bowl with milk and salt.
2. Whisk everything until well blended.
3. Preheat a nonstick pan to medium heat and add butter.
4. Once the butter has melted, add the eggs to the pan and decrease the heat to medium-low.
5. After a short while, the edges of the egg mixture will start to cook (set). Using a spatula, pull the cooked part towards the middle of the pan, forcing the uncooked eggs to flow to the hot pan.
6. Wait and then pull the eggs towards the middle again. Continue as needed.
7. When the eggs are about 90% done, fold them in. Continue folding until cooked to your preferred consistency. Remember, scrambled eggs need to look at least a little moist.
8. Remove from the heat and serve.

Scrambled eggs have never tasted so delicious!

Scrambled eggs are a great snack and an inexpensive meal. They are full of protein and will keep you full. Now that you have graduated from making the best scrambled eggs try tackling fried eggs.

Are you still needing help? Watch this video, "6 Ways To Make Scrambled Eggs: Tested & Explained" from bonappetit.com.