My Easiest Scrambled Eggs

Sunday, August 19, 2018


This is an update to the scrambled eggs recipe posted to my blog back in 2014. Scrambled eggs are still a staple in this house and one of Raven's frequent requests when she's home for breakfast. For those of y'all who know her personality, when she's ready to eat something, she needed it yesterday! For this reason, I skip all the extra ingredients nowadays.  During times that I gave up dairy I really didn't miss the cream in my eggs, so I save that for special occasions only. Besides, you get plenty of (necessary) fat from the butter. My technique is essentially the same, just without cream, cheese, or herbs added. This is ridiculously easy and doesn't require any kind of prep or measuring.

The same tips still apply from the older version. Major keys for scrambled eggs:

  • Don't overwork your eggs when whisking, you're just looking for them to be blended without streaks left. Wait until they're cooked to season with salt.
  • Use the best quality eggs and butter that you can, since that's all you'll be tasting. It's worth seeking out farm fresh eggs and European style butter if you'd really like to impress somebody for breakfast!
  • Scrambled eggs need lots of fat. There's no getting around that. If you can't have butter, most other healthy fats will do. Coconut oil or duck fat are great options. Avocado oil and olive oil also work, preferably a milder flavor that won't overpower the eggs.
  • Control your heat, and be especially mindful when using an electric stove top versus gas. I'll explain more about that below.
  • Use a good quality nonstick skillet, one that won't get scraped up or chip over time. I'm a fan of Calphalon's ceramic pans or any of their nonstick hard-anodized pans (affiliate links.) An 8" skillet will work for up to about 8 eggs, or move up to a 10" skillet for larger family sized portions.
  • A silicone spatula is the easiest tool to use for cooking the eggs, because it's flexible, non-stick, and will hug the sides of the skillet.

To see this recipe in action, check out my latest video on IGTV! I'm trying to work on doing more food videos! Shooting and editing videos is a completely different beast but I'm getting the hang of it. Please let me know your thoughts on IGTV vs Youtube though. The big difference is needing to shoot in portrait mode for IGTV, which makes it more difficult to post the same video on other platforms. But since more of my audience is already on IG, I'm thinking that the videos will reach more people than YouTube. We'll see!

At any rate, here's the recipe! 

My Easiest Scrambled Eggs

Ingredients:
6 eggs*
2 to 3 tbsp butter
Kosher salt, to taste
Cracked black pepper, to taste

*Increase butter by a tablespoon for every 3 eggs added.

Active Time: 5 to 10 minutes
Total Time: 5 to 10 minutes
Yield: Serves 2 to 3
Special Equipment: This section contains affiliate linksWhisk, nonstick 8" to 10" skillet, silicone spatula.

Crack the eggs into a large bowl. Go ahead and preheat your skillet now, over medium low to medium heat. Since every stove is different it may take you a few tries to find the sweet spot. Using a fork or wire whisk, whisk the eggs for a minute until they are blended and just starting to look frothy. Whisking too long can create tougher scrambled eggs. Just try to avoid having any streaks of the whites left, because they'll show up in the finished scramble.


Add two tablespoons of butter to the skillet; it should immediately melt and begin to sizzle. It shouldn't turn brown or burn, which would be a sign that your heat was too high. Pour in the whisked eggs.


Watch for the edges of the pan, where you'll see the eggs start to set first. This usually takes about thirty seconds to a minute, depending on your heat and how many eggs you're cooking at once. Once you start to see the cooked edges turn opaque, start using your spatula to push the outer eggs towards the center of the skillet.


Every few seconds as the eggs set up again, push them towards the center. This helps to keep the cooked eggs from overcooking while allowing the raw egg to flow back onto the skillet's surface. Work around the skillet in a circle, continuing to push the eggs towards the center as you go. Every minute or so, stir the eggs in the center as well. For six eggs, they'll be mostly cooked within a matter of a couple minutes. It may take longer with more eggs in the pan. When the eggs are still very wet but starting to turn opaque, season with a pinch of good salt. At this point, you could add a quick melting shredded cheese or grated parm if you wanted to.


Once the eggs are mostly set, turn off the burner and let the residual heat finish cooking them off gently. If you have an electric stove, you may want to take the skillet off the burner completely. Electric stoves take longer to cool down (and heat up) than gas, so you'd run the risk of the eggs overcooking even though you turned the heat off.


Finish with a few grinds of cracked black pepper. Optionally, fold in a final pat of butter. For people who like to eat a firmer scrambled egg, the extra butter helps to keep things creamy. (I like a softer set sometimes, so if I'm cooking for myself, I take them off the heat and transfer to my plate while they're still slightly wet.)




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