How to Make Scrambled Eggs (Perfectly!)
User Reviews
5
How to Make Scrambled Eggs (Perfectly!)
Description
To prepare perfectly scrambled eggs, large eggs are whisked with a pinch of kosher salt until lightly frothy. The eggs cook in melted butter on medium-low heat, initially left undisturbed to allow setting, then gently pushed and folded with a spatula to create soft curds. The cooking continues until the eggs are barely set, then removed from heat to use residual warmth for finishing. This technique aims for tender, fluffy eggs rather than dry or overcooked results. Using butter adds richness and prevents sticking in the pan.
Serving is immediate after cooking, seasoned with cracked black pepper. The recipe works with both nonstick and well-heated stainless steel pans, with tips on assessing correct pan temperature using water droplets. Leftover scrambled eggs keep well chilled for several days and reheat gently to retain moisture, optionally adding some water or butter during reheating to prevent dryness.
Storing leftovers in airtight containers and reheating on low heat or in the microwave preserves texture and flavor. Proper pan temperature and timing during initial cooking are key to avoid sticking or overcooking. The water droplet test in stainless pans helps gauge heat, but use only small amounts of water to maintain nonstick performance.
Ingredients
- 4 egg large
- kosher salt pinch
- ½ tablespoon butter or oil or bacon grease
Instructions
- Whisk the eggs. Add the eggs and salt to a mixing bowl and whisk together, until fully combined and lightly frothy.
- Add the eggs. In a nonstick pan: heat the butter in a skillet over medium heat. Add the eggs to the skillet, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. In a stainless steel pan: heat the skillet over medium heat until it's hot enough that a few water droplets dance in the pan. Add the butter to coat the bottom, then add the eggs. Reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring.
- Scramble the eggs. Using a silicone or wood spatula, push the eggs across the pan to create soft curds. Continue this process of pushing and folding the eggs for about 1 to 2 minutes, until you've got big folds and the eggs are barely set, then turn off the heat. Note: the residual heat within the eggs will continue cooking them.
- Serve. Serve the eggs immediately and season with cracked black pepper.
Notes
- Store leftover scrambled eggs in an airtight container refrigerated up to 3-4 days after cooling completely.
- Reheat eggs gently on low heat or in the microwave, adding small amounts of water or butter to maintain moisture.
- For stainless steel pan cooking, use just a drop or two of water to test heat; too much can impair the nonstick effect due to mineral residue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 335mg | 112% |
| Sodium | 147mg | 6% |
| Potassium | 122mg | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 563IU | 11% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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