How To Make Scrambled Eggs
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How To Make Scrambled Eggs
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Learn how to make creamy, flavorful scrambled eggs (the RIGHT way). Try this French-inspired method for perfect eggs every time!
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Ingredients
- 4 large egg
- 1 tablespoon butter
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 tablespoon crème fraîche (or sour cream or heavy cream)
- green onion for garnish (optional)
Instructions
- Beat eggs gently in a small mixing bowl. Try to avoid making air bubbles.
- Pour egg mixture into a nonstick skillet or pan (do NOT preheat the pan). Add 1 Tablespoon cold butter.
- Turn heat to medium-high. Using a rubber spatula or wooden spoon, stir constantly until butter melts and curds begin to form. Remove from heat and continue stirring until soft curds begin to form. You can return the pan to the heat for a few seconds at a time to continue cooking curds if needed. You want soft, creamy eggs. Do not over cook.
- Season with salt and pepper after the soft curds have formed. Fold in creme fraiche until eggs are lightly coated. Garnish with green onion (optional) and serve immediately.
Notes
- Don't whip air into the eggs. When you are beating your eggs with a fork, you shouldn't try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them.
- Start with a cold pan. You don't want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually.
- Add some butter. This is a must. The eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky.
- Don't overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them.
- Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. The salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking.
Nutrition Information
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Calories
193kcal
(10%)
Carbohydrates
1g
(0%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
387mg
(129%)
Sodium
192mg
(8%)
Potassium
140mg
(3%)
Sugar
1g
(2%)
Vitamin A
715IU
(14%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 387mg | 129% |
| Sodium | 192mg | 8% |
| Potassium | 140mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 715IU | 14% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
8 reviews
Excellent
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