Make the best scrambled eggs! This scrambled eggs recipe comes out fluffy, moist and savory! No more dry and bland breakfast eggs from here onwards.
Breakfast is my favorite meal of the day and it won't be complete without eggs. There are many ways you can cook eggs for breakfast, either sunny side up, poached, or boiled but my favorite is scrambled eggs. It pairs perfectly well with any type of breakfast like toasted bread, bagels, or fried rice and it cooks pretty easily.
I can say I've perfected cooking scrambled eggs. It may not be Gordon Ramsay's Scrambled Eggs level but whenever I cook them they always turn out soft and moist. I'll show my way on how to make scrambled eggs.
Yes, scrambling eggs may sound easy, but the famous breakfast is more than just cracking open some eggs over a hot skillet and stirring them with a spatula. There’s a trick to it — especially if you want to get fluffy, tender, and beautiful eggs both in flavor and texture.
How to Cook Scrambled Eggs?
Here’s all you need to know to make the perfect scrambled eggs recipe every time, and we’re talking restaurant quality here — scrambled eggs done right.
You might not know this, but one of the secrets behind nice scrambled eggs is that there’s more than eggs on your plate.
It all starts with butter you may use cooking oil or olive oil but butter is nicer in every way, especially if cooking delicate food over medium flame, like eggs.
Then there’s the seasoning. Many scrambled eggs go wrong because they’re under seasoned. It takes some practice to get the seasoning just right, but a pinch of salt and pepper goes a long way.
There’s one more critical ingredient — the garnish. Let’s face it; scrambled eggs are not the prettiest of dishes, so a few chopped chives will give color to the dish beautifully.
Tips to Make the Perfect Scrambled Eggs
- Whisk the eggs in a bowl before adding them to the pan. Season them beforehand, too. Once the eggs hit the skillet, it’s already too late to stir them into the right texture.
- Nice and slow is the name of the game. You can’t rush eggs. Cook them over the medium flame while stirring non-stop SLOWLY.
- Use a silicone spatula. Eggs are sticky, so they’re easily handled with a non-stick spatula. The same goes for the pan — use a non-stick skillet!
- Remove the eggs from the heat before they’re fully done. They continue to cook even after removing from the pan — that’s the residual heat, embrace it! Or else, your eggs will turn dry and rubbery if overcooked.
Frequently Asked Questions
How many calories are there in scrambled eggs?
One large egg when scrambled has 91 calories.
How do I know if the eggs are fresh?
You always want to cook fresh eggs. If unsure. Toss an egg in a glass filled with water. If past its prime, it will float.
Can I cook dairy-free scrambled eggs?
Olive oil is a great substitute for butter. You can also use ghee, which is clarified butter and has no lactose or casein. Yes, ghee is dairy-free! As for the cooking, you need not add milk or cream; just don’t overcook the eggs to avoid drying them.
How can I season scrambled eggs?
Salt and pepper and the classic seasoning for eggs, but experiment with cumin, chili powder or paprika for extra fun eggs!
- 4 large eggs
- 1/4 teaspoon salt more or less to taste
- ground black pepper to taste
- green onions or chives optional garnish
- In a bowl, crack 4 eggs. Season with salt and pepper. Whisk until it bubbles a little.
- Over medium heat, melt butter in a skillet, add the seasoned eggs. Let it cook until the bottom is set about 30 seconds, slowly stir it using a spatula. Remove from heat. Continue stirring until the texture becomes fluffy and soft.
- Serve and garnish.