How to Make Perfect Scrambled Eggs

Jun 17, 2011 8:01 am

A simple technique that's easy to master

how to make perfect scrambled eggs
Photo: Mark Shaw
Because, contrary to popular opinion, they won't scramble themselves.

The only correct answer to "How do you like your eggs in the morning?" is "Scrambled, perfectly." That having been definitively established, let's move on to pulling it off, perfectly, every single time. Here is how to make perfect scrambled eggs.  Begin by heating a medium cast-iron or other heavy skillet over low heat.

crack eggs
Crack the eggs

Crack the eggs (2 per person should suffice) into a medium bowl. 

beat eggs
Beat the eggs

Beat vigorously with a whisk or fork until the eggs begin to froth on top. No newfangled electric doohickey needed.

Heat pan
Ready the pan

Melt a tablespoon of butter per 2 eggs in the pan. 

pour eggs
Pour eggs in

When the butter begins to foam on top, add beaten eggs to pan and wait 30 seconds, then shake pan vigorously to loosen the bottom. Repeat this step several times until loose curds form.

form curds
Form curds

Using a combination of pan-shaking and spatula gymnastics, continue to gently stir the eggs until they look something like this, a combination of soft and medium curds.

transfer scrambled eggs to plate
Transfer to plate

Just before the scrambled eggs appear to be set and ready to eat, transfer them to a plate. The residual heat will continue cooking the eggs and they'll be perfect, not overcooked, by the time they get to a table. If you garnish, garnish with chives and a thick slab of buttered toast and you've got yourself a breakfast to be proud of.

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