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Mastering Perfect Fluffy Scrambled Eggs

Perfect Fluffy Scrambled Eggs 2Breakfast. Brunch. Breakfast for dinner. Post-gym noms. Late night drunk food.

Is there a bad time for scrambled eggs? NO.

Despite being incredibly simple and no frills, a plate full of scrambled eggs is something I long for quite often. On gym nights, all I look forward to is getting home and whipping up some scrambled eggs with toast: protein and carbs! *grunt*

I feel like my talent for making these Perfect Fluffy Scrambled Eggs stems from my inability to make a proper omelette. If either of my parents are reading this right now they are probably tittering at the memories of my Christmas morning “omelettes” which relentlessly turned into scrambled eggs–but messy scrambled eggs. Not pretty scrambled eggs. Just eggs that were pretty scrambled

Despite the fact that “scrambled eggs” is one of those bum dishes you master when you first get out there on your own, there are techniques to better, fluffier, creamier eggs that are life-changing and worth considering.

Perfect Fluffy Scrambled Eggs

Butter is Better. If you’re willing to indulge and you aren’t afraid of full fats, butter is where it’s at. Based on my experience, I will even say that a non-stick pan is not needed in order to make magical scrambled eggs. Using the right amount of butter is the trick in my world and you don’t even have to be all Paula Deen about it. 1 tablespoon of butter per 4 eggs in a small saucepan should do the trick. Once the eggs are transferred to the pan, you want to be on standby to sweep and fold the eggs with a spatula anyhow, so sticking and over-cooking shouldn’t be a worry.

The Curd is the Word. I like my egg curds large and in charge–creamy and dreamy! But some people prefer smaller, finer curds. Different strokes for different folks! No seriously, if you’re after one or the other, you have to stroke the eggs in the pan differently. For large curds, you want to use a spatula (I recommend silicone and I’ll explain why later) to sweep across the pan slowly and carefully while covering as much surface area as you can while the eggs cook. This will result in nice big pillow-y curds–the ones dreams are made of. If smaller curds are more your jam, move your spatula in a quick circular motion to break the egg into smaller curds as they cook.

Silicone ForeverA silicone spatula is my go-to for most things, but I find it crucial for my super duper scrambled eggs. The silicone is gentle against the eggs and has the ability to slip right between the pan and the egg for easy strokes without sticking. It also has the flexibility to slide perfectly between the sides and bottom of the pan. If you are using a non-stick pan, silicone is definitely something you want to be using. Metal will scrape Teflon and, well, that’s not very healthy.

Low and Slow. If there’s one thing to avoid, it’s a scathing hot pan. For one, you risk burning your butter. Secondly, your eggs will cook faster than you can say “scrambled eggs!” so, your eggs will be less luscious curdles and more clumps of cooked eggs. I keep my heat between medium and low. The eggs still cook relatively quickly, but with enough time to stroke and fold them into the curds you’re looking for. It’s also worth noting that eggs, much like any other protein, continue to cook when removed from heat. So it’s wise to take them off while they still seem a bit runny. Let them sit for a moment, toast some bread or pour yourself a glass of juice, and they will be perfect when you come back to them.

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Perfect Fluffy Scrambled Eggs

Ingredients

  • 1 tablespoon of butter
  • 5 eggs
  • 2 tablespoons of milk optional
  • Kosher salt and ground black pepper to taste

Instructions

  • Break the eggs into a small bowl and add milk.
  • Beat eggs until slightly frothy. Add a pinch of Kosher salt.
  • In a small-medium skillet, melt butter over moderate heat until foamy.
  • Add the eggs and allow to cook slightly. When the edges of the eggs show signs of being cooked, take your spatula and, with long slow strokes, scrape the eggs from one end of the pan to the other, creating nice fluffy curds.
  • Repeat for approx. 2-3 minutes until eggs are cooked. It's okay if they are slightly runny as they will continue to cook once you remove them from the heat. Allow them to sit for a moment to come together.
  • Hit the scrambled eggs with some Kosher salt and ground black pepper.
  • Garnish with chives and grated cheese if desired.

Notes

The addition of milk results in richer eggs with a bit more moisture. It is not absolutely necessary, however.

5 Comments

  • michele
    February 16, 2016 at 3:35 pm

    This is a tutorial that so MANY people I know could use. Eggs can be sooooooo good. And then people can totally butcher them. The information here is spot on….. I am going to send this to a few friends heading out to college. Let them learn how easy it is to have 5 star scrambled eggs!

    Reply
  • Sherri @ Watch Learn Eat
    February 16, 2016 at 3:12 pm

    Three cheers for butter! :) Scrambled eggs are soooo good. Great tips for making them!

    Reply
  • Jenn
    February 16, 2016 at 3:06 pm

    My mom used to make the best scrambled eggs. They looks similar to this, but she added cheese too. She probably does still make them that way actually. Scrambled eggs are one of those things that look so easy, but in reality it’s kind of difficult to get it right. These look perfect!

    Reply
  • Mahy
    February 16, 2016 at 1:59 pm

    What a great post! I think everyone ABSOLUTELY needs to read this! Thanks for sharing :)

    Reply
  • Kylee @ Kylee Cooks
    February 16, 2016 at 1:49 pm

    I LOVE how you’ve broken this down so easily.
    Scrambled eggs can be so simple, and tasty – but done wrong… rubbery or watery.

    Great post showing how it REALLY works!

    Reply

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