Perfect Scrambled Eggs Every Time
In less than 3-minutes you can have the most fluffy, scrambled egg ever using this foolproof technique!
Cooking an egg isn’t hard…it just takes a little practice. Here’s a foolproof method that turns out beautifully every time!
Why this works!
- It’s all in the timing, heat and technique
- Easy technique produces fluffy eggs every time
- Ready in an instant! Once you learn this, you’ll never have a bad egg again!
What you’ll need:
Two eggs, 1 tablespoon of butter, non-stick skillet and a rubber spatula.
How to make it: Foolproof Technique
This method always produces the perfect scrambled egg.
- Use 1/2 tablespoon fat (oil or butter) per egg; melt the fat in the skillet on medium heat.
- Meanwhile, place the egg(s) in a bowl and whisk with a fork until the yolk and white are combined and somewhat fluffy.
- Pour into the skillet with melted fat and let it sit until a very light edge, our outline, begins for form around the egg.
Once you see this “edge” or outline, use a non-stick spatula and begin moving it in a Circle 8.
The center of the pan is the hottest. Constantly moving a non-stick spatula prevents sticking and over-cooking, as well as circulates the outer part of the egg to the center occasionally.
After four or five “Circle 8’s”, your eggs should be done–soft scrambled, which means they kissed the heat and are glistening, shiny and moist. If you continue to cook and “Circle 8”, they become drier and less moist–then you have “hard” scramble.
Type of skillet:
The best way to cook the perfect scrambled an egg is to use a non-stick or stainless steel fry pan.
Some use a cast-iron skillet, but unless your skillet is highly seasoned and oiled, it is not recommended as the best vessel.
Watch the video to see it happen!
Brown vs. white egg:
The difference between a brown and white egg is the hen. Hens with red feathers and red earlobes lay brown eggs; white hens with white feathers and white earlobes lay white. Mystery solved. No matter which grade egg or color, the nutritional value remains the same.
When to salt:
According to old wives’ tales, pre-salting uncooked eggs resulted in a tougher egg; however, this has been proven wrong.
Serious Eats conducted some research and found that to be a myth; in fact, it may make your scrambled breakfast more tender.
But, after multiple tests and experiments, the result was an emphatic “it doesn’t matter.”
Related recipes:
♥ If you make this recipe, please leave a comment and rating below. Thank you!
Perfect Scrambled Eggs
Ingredients
- 1 tablespoon butter
- 2 whole eggs
- salt and pepper to taste
Instructions
- In a stainless steel, or non-stick skillet, heat butter on medium.
- Crack eggs into a bowl; whisk vigorously with fork until eggs are a bit frothy
- Pour eggs into skillet with fat
- Wait minute or so, until the egg forms an "edge" or outline in the skillet
- Using a non-stick spatula, begin to move the eggs in a Circle 8 pattern; for soft scrambled, cook eggs about 1-2 minutes; for hard scrambled, cook for 2+ minutes
- Plate on serving platter; season with salt and pepper to taste
This is how I learned to make eggs and they’re perfect every time!
Thank you! Glad to hear this!
Simple and clear. I love it.
Thank you, Ethel! It took me forever and a day to try to figure out how to keep it simple:)