How to Make Perfect Scrambled Eggs
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
316 kcal
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Course
Breakfast
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Cuisine
International
How to Make Perfect Scrambled Eggs
Description
How to Make Perfect Scrambled Eggs starts by beating large eggs until fully combined, creating a uniform mixture with bubbles indicating aeration. Basic seasoning with salt and optional pepper is included. For a version with more flavor, finely chopped parsley, dill, chives, goat cheese, spinach, and a touch of truffle oil can be added at this stage.
A slurry made of cornstarch and water is stirred in just before cooking, which helps create a softer, creamier texture in the scrambled eggs. The eggs are then cooked in a preheated skillet with neutral oil over medium to medium-high heat. Gentle stirring with a rubber spatula encourages even cooking and prevents browning, yielding delicate layers of softly cooked eggs.
The resulting scrambled eggs are tender and flexible in flavor depending on additions, serving well as a simple breakfast or a more complex herby dish. The finely chopped herbs and cheese add bursts of freshness and creamy texture, while the truffle oil can lend an aromatic note.
Nutrition information provided covers a half recipe serving including optional ingredients, useful for dietary planning.
Ingredients
- 4 egg large
- ⅛ teaspoon salt
- black pepper (optional, to taste)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon neutral cooking oil whatever you use for cooking is fine!, generic cooking oil
Optional additions for Herby Goat Cheese Scrambled Eggs:
- 2 tablespoons parsley finely chopped
- 1 tablespoon dill finely chopped
- 1 tablespoon chives finely chopped
- 3 sheep cheese we love this one from Meredith Dairy; break them up into smaller chunks with your fork, 1-inch/2.5cm cubes; or goat cheese
- 1 handful baby spinach optional, chopped
- ½-1 teaspoon truffle oil (optional, to taste)
Instructions
- Crack your eggs into a bowl, and beat with a fork, chopsticks, or whisk until large and small bubbles have formed and the whites are totally incorporated with the yolks. Season with salt and black pepper, if using. If you’re making the herby goat cheese eggs, add the parsley, dill, chives, goat cheese, and the spinach and truffle oil, if using.
- Make a cornstarch slurry by combining the cornstarch with 1 tablespoon of water. You’ll want to add this right before you’re ready to cook the eggs.
- Heat a nonstick or well-seasoned skillet over medium-high heat until it feels warm when you hover your hand over the pan. If you’re not so confident, start with medium heat.
- Add the oil to the pan. Stir the cornstarch slurry into the eggs, and add them to the pan. They should bubble slightly around the edges. Start to push the eggs around with a rubber spatula, scraping from the bottom of the pan so no egg sticks. Don't delay, or they may brown. As you push the eggs around, layers of egg will cook and pile on top of each other, creating a fluffy effect. As the egg cooks further, you can fold it on top of itself.
- When the eggs are still a bit wobbly-looking in places but mostly cooked, turn off the heat. Give one or two final stirs to combine, turning over any remaining raw egg patches to make sure they touch the residual heat of the pan. If you like your eggs a little wobbly at the edges, skip that last step. Transfer to a serving plate, and the eggs will continue to cook in the minutes before you eat, taking on the perfect consistency!
Notes
- Nutrition values listed correspond to one serving when making the whole recipe including optional ingredients.
- Add cornstarch slurry immediately before cooking to achieve a creamier texture.
- Use a nonstick or well-seasoned skillet to prevent eggs from sticking and allow gentle stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 347mg | 116% |
| Sodium | 433mg | 18% |
| Potassium | 186mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1754IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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