Once you get a taste for how velvety and scrumptious scrambled eggs can be, it’s hard to go back. Perfect scrambled eggs can’t be rushed, but they’re so worth it!
Some of you might not want to hear this, but the secret behind making perfect scrambled eggs is time and patience!
To get flavourful, velvety eggs, you need to give yourself a bit of time.
There’s a reason why most restaurants don’t serve up perfect scrambled eggs: it takes too long!
The key is cooking them low and slow.
Are you ready to begin?
PERFECT SCRAMBLED EGGS VIDEO TUTORIAL
The secret behind perfect scrambled eggs isn’t so much the recipe as it is the technique. Watch and see how it’s done! If you’re new to the Kitchen and like what you see, I hope you’ll follow along and subscribe to my YouTube channel!
This article may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.
RELATED: Throwing a Breakfast Raclette Party
The most important ingredient in an egg scramble is clearly the eggs.
I generally ration out two eggs per person, so for the rest of this post, I will be using a two-egg scramble as an example.
In case you’re interested, I have a whole post dedicated to the theory behind how eggs work in baking and cooking, but for the purpose of scrambled eggs, it doesn’t matter how fresh or old the eggs are.
RELATED: Epic Bacon and Sauerkraut Quiche
I always include a splash of milk in my eggs.
Before I set about to cooking the eggs, I whisk in a bit of milk to stretch them further. If I’m feeling decadent, I’ll use cream. This is optional.
Some folks find that adding milk dilutes the eggs and renders them flavourless and rubbery.
I don’t add much milk to the eggs, maybe a teaspoon or a tablespoon per egg (I’m not in the habit of measuring).
Also, it’s the technique that dictates the texture, not the dairy.
There’s no need to get super fancy when making scrambled eggs.
When my herb garden is open for business, I’ll run outside to grab fresh chives, dill, or parsley.
Tarragon, chervil and thyme are also solid options.
Unfortunately, I don’t have the luxury of a year-round herb garden, so when my selection is limited, I turn to dried herbs.
Salt and pepper also get ground into the eggs, but I save those for the very end as a finishing touch.
If you’re a fan of spicy food, chilli flakes might also be an option for your eggs.
If you’ve been with me for a while, you’ll know that I love butter.
I believe it makes everything taste better: toast, desserts, eggs, and even pan-fried chicken.
The very first thing I do is add what’s approximately a generous tablespoon (again, I don’t measure) of butter to a cold pan.
I warm it up over medium-low heat until it melts and starts looking like this:
I don’t want the butter to be bubbling when I pour in the eggs.
It needs to be warm, but not so hot that it scalds the eggs.
When it looks like it might start bubbling soon, that’s your cue to add the egg mixture.
Did you know that when you remove a pan from a hot element, the food continues to cook?
That’s why it helps to add something cool to the eggs as it brings the cooking to a halt.
Something simple like a tablespoon of crème fraîche, grated cheese, or sour cream will do the trick quite nicely.
THE TECHNIQUE FOR COOKING PERFECT SCRAMBLED EGGS
The first thing you will want to do is melt the butter.
If you’re a multi-tasker like I am, you can whisk up the eggs, milk and seasonings while the butter is melting over medium-low heat.
When the butter looks like it’s starting to think about bubbling, pour in the egg mixture.
Using a spatula, immediately stir the eggs, scraping the bottom of the pan to make sure they don’t stick or overcook.
Continue scraping the pan all around, then take the pan off the heat.
When the pan is off the heat, continue to scrape the pan with the spatula.
When this no longer does anything, move the pan back on the heat and repeat.
FINISHING THE EGGS
While making perfect scrambled eggs is simple, it’s easy to overcook them towards the end.
When the eggs begin to firm up like in the picture above, put them on the heat one last time and then salt and pepper them off the element.
If you’re adding cheese, you might want to wait until after the cheese has been stirred in before salting.
Once the eggs are seasoned, put an end to their cooking by mixing in the cooling ingredient, whether that’s cheese, crème fraîche or sour cream.
Once that’s done, it’s time to plate the eggs and serve them up!
A TIP FOR THE MULTI-TASKERS
If you’re comfortable with bouncing around the kitchen, I have a tip for you.
Something I usually do when I’m making scrambled eggs is preparing toast, or some other side.
After I’ve scraped the eggs off the element, I’ll slice up the bread, then stir the eggs on the element again.
Once they’re off the heat, I’ll toast the bread, then go back to my eggs.
If I time it right, the toast is ready by the time the eggs are done.
WHAT CAN I SERVE WITH PERFECT SCRAMBLED EGGS?
Toast! Thick slices of sourdough bread or a crusty baguette are my favourite options.
Old-fashioned skillet home fries
Fried tomatoes. Cut tomatoes in half, dip them face down in a salted herb seasoning and fry them in a pan. So good.
Pasture-raised breakfast meats. Local farmers have the best products!
Roll them up into ham and cheese crepes.
THANKS FOR POPPING BY THE KITCHEN!
Have you ever made scrambled eggs this way before?
Once upon a time, I used to scramble them way too fast, but good food takes time.
If you’re new to this technique, I hope you’ll give it a go and let me know how it works out in the comments below!
Also, I hope you’ll let me know what your favourite breakfast side is to serve up with eggs!
OTHER BREAKFAST IDEAS YOU MIGHT LIKE
Flavourful Bacon & Sauerkraut Quiche
PRINTABLE CARD FOR PERFECT SCRAMBLED EGGS
Perfect Scrambled Eggs
- Mixing bowl
- 2 tbsp butter
- 8 eggs
- 1/4 cup milk or cream
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/3 cup grated cheese
- salt & pepper to taste
- Melt the butter in a skillet over medium-low heat.
- While the butter melts, whisk the eggs, milk and herbs together.
- When the butter looks like it's getting close to bubbling, add the eggs and immediately scrape the pan with a spatula, stirring constantly.
- Remove the eggs from the heat and continue scraping.
- Return the eggs to the heat and continue scraping. Repeat this step and the previous one until the eggs take shape.
- When the eggs stick together, remove from the heat and season with pepper.
- Move the pan back to the heat and stir in the cheese. Remove from the element, taste, and add salt if needed.
- Serve and enjoy!
- I always eyeball the milk, adding as much as I think is needed. I encourage you to do the same!
- If you have access to fresh herbs, use those instead of their dried counterparts. Add as much or as little as you like.
- Instead of the cheese, try adding a couple of tablespoons of crème fraîche or sour cream to slow down the cooking.
- Perfect scrambled eggs are soft. When they start sticking together, be careful not to overcook them. Be warned: they will not look like typical scrambled eggs.
PIN IT FOR LATER
Love and gratitude,
Very similar to how I always made scrambled eggs, but… Nutmeg. Just eggs, extra-thick double cream and nutmeg.
That sounds delicious! I’ve never made scrambled eggs with nutmeg, but I’ll give it a try next time.
best Homeschooling website in USA
Wⲟw that waѕ strаngе. I just wrote an reɑlly long
comment but after I clicҝed submit my comment didn’t shoԝ up.
Ꮐrrrr… well I’m not writing all that over again. Anyhow, just wanted to say great blog!