You would think that something as simple as scrambled eggs would be easy to make, but alas, you’d be wrong. In fact, eggs are one of the most difficult things for many cooks to get right, because their protein structure enables them from go from raw to perfect to overcooked gummy mess in a matter of just seconds. This is why there’s so many cooking techniques to be found on the internet about how to make the perfect scrambled eggs: everyone is looking for that magic formula that will not only make a sublime scramble, but also a foolproof one.
While we can’t guarantee that this is foolproof, we can guarantee it will give you fluffy, creamy, ultra-indulgent scrambled eggs more times than not. And once you get the hang of making them, you’ll be churning out perfect scrambled eggs every time you step up to the stove. Here's what to do.
Whisk your eggs really, really well. If you’re doing this by hand, it will take more time than you think it will. What you’re looking to do is completely break up the white and yolk, whipping them into one homogeneous, beautifully yellow mass, without even the faintest streak of viscous egg white.
If your whisking arm is a bit on the puny side, put your eggs into a liquid measuring cup and hit them with an immersion blender. You can also use a big blender, especially if you’re making scrambled eggs for a crowd.
Now you’ve got to add three magic ingredients to your eggs: salt, milk, and butter. If you’re avoiding dairy, you can swap out milk for water or the alternative milk of your choice, and instead of butter, you can use vegan buttery spread or olive oil. In fact, olive oil makes an exquisite, luxurious scrambled egg, so it’s worth trying even if you don’t have an aversion to dairy.
First, add one tiny pinch of kosher salt and one teaspoon of milk for each egg, then blend it in. Next, place the skillet you’re making your eggs in over medium heat, and add about a half tablespoon of butter per two eggs. Once it’s melted, swirl the butter around the pan to coat the bottom, then blend any excess butter into the eggs.
If you’re using olive oil, you don’t need to heat it first.
Leave out a tablespoon of milk, a small pat of cold butter, or a small spoonful of sour cream. Consider it your “secret ingredient”, and the secret to your success.
Return the pan to the heat, then add the eggs. Let them sit for about 15 seconds, then use a silicone spatula or wooden spoon and give them a good stir. Keep repeating this: sit and stir, sit and stir. Absolutely, under no circumstances, should you walk away from the pan! Keep your eyes peeled, and keep your serving plate right next to the stove.
The number one rule in making eggs: if it looks done on the pan, it will be overdone on the plate— eggs retain heat, and will continue to cook when you take them off the heat. The moment the eggs look mostly done, take the pan off the stove, stir your milk/butter/sour cream, then immediately pour onto the plate. Your secret ingredient will help the eggs cool down just a bit faster, giving you a little bit of wiggle room between cooking and eating. Give your eggs a nice sprinkling of freshly cracked pepper, and there you have it. Perfect scrambled eggs.