How to Make Perfect Scrambled Eggs | Best Scrambled Eggs Recipe (2024)

FAQs

What are 3 tips for making perfect scrambled eggs? ›

One secret ingredient to make scrambled eggs extra fluffy is adding a small amount of milk or cream to the beaten eggs before cooking. The milk or cream adds moisture and helps create air pockets, resulting in a lighter and fluffier texture.

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Gordon Ramsay

First, he cracks eggs into a cold skillet without whisking first. Then, he adds butter. Then, he cranks up the heat to high and stirs continuously with a rubber spatula for 30 seconds. He then takes the pan off the heat, stirs for 10 seconds, then puts it back on the heat for 30 seconds.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

Finish With Fresh Herbs

Bonus Points: For a nutty, herby flavor, swirl pesto into your scrambled eggs during the last 30 seconds of cooking. Much like creme fraiche, you'll want to add just one generous dollop or the eggs could become too loose. Finish with a dusting of Parmesan cheese for an extra savory breakfast.

To prepare a single serving of scrambled eggs, crack two or three eggs into a bowl and add some salt and pepper.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Do chefs add milk to scrambled eggs? ›

However, this myth has finally been disproved thanks to Dan Joines, an experienced restaurateur who stated to Coventry Live, "Never add milk to your scrambled eggs – it dilutes the flavor and makes them more likely to turn out rubbery."

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”