This Is The Best Way To Make Scrambled Eggs
by HexClad Cookware
The simplest recipes can often be the toughest to get right. Case in point: scrambled eggs. Sometimes they are too rubbery, or too stringy, or too creamy. Sometimes they stick to the pan (hint: you need to use a bit of fat). Just because it’s super simple, doesn’t mean it’s foolproof. But, with the right technique and a few handy tips, you will be stirring your way to the perfect curds for you.
First, figure out what kind of scramble you like
Some prefer loosely scrambled, French style eggs, while others find those too liquidy and prefer a drier scramble. The truth is, you can get there with the same technique, it’s just a matter of how much you stir and when you pull the pan off the heat.
For silky scrambled eggs with smaller curds (aka, French-style), you’ll use low heat and stir frequently while scrambling and take the eggs off the heat when they’re custardy and just set. For fluffier, drier scrambled eggs, opt for medium-high heat and work quickly once the butter melts. Stir with a spatula to pull any uncooked edges into the center of the pan. This happens much faster, so don’t walk away from the skillet. If you like a soft scramble—essentially a Goldilocks medium between the two—adjust your stirring speed and the heat accordingly.
Here’s a basic rule of thumb for getting the right consistency or scrambled eggs for you: The more you stir, the creamier the eggs. The less you stir, the fluffier the eggs.
A few tips for great scrambled eggs
Before you begin cooking, it’s important to have all your ingredients ready and the pan and spatula handy that you’ll use. Especially if you’re going with the fluffier style of eggs, it can all happen in just a minute or two, so you don’t want to be reaching for the cheese grater when the eggs are already done cooking. Also, don’t skimp on the butter—even with nonstick coating, eggs will stick to the pan.
Should you use milk in your scrambled eggs?
Milk adds creamy richness to scrambled eggs, but isn’t necessary. Basically, it’s up to you. Do you want extra creamy eggs? Or do you prefer them drier?
Here’s what you’ll need to make perfect scrambled eggs for one:
- 2 to 3 large eggs
- 2 tablespoons whole milk or heavy cream (optional)
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter or olive oil
- Your preferred mix-ins, like grated cheese, sautéed onions or mushrooms, or roasted tomatoes
- A small bowl
- A fork or a whisk to beat the eggs
- An 8-inch skillet, preferably with a nonstick coating
- A spatula to stir the eggs
Here’s how to make scrambled eggs:
- In a small bowl, beat the eggs and milk, if using, until uniform in color. Season with a pinch each salt and pepper. Set near the stove.
- Heat your skillet over low heat for custardy eggs or medium-high for fluffy ones.
- Add the butter to the pan and let it melt. Once foamy, but not yet browned, pour in the eggs.
- For custardy eggs, stir constantly until set and small curds have formed. For fluffy, drier eggs, use the spatula to pull the edges into the center (they’ll start to cook faster). Once the curds are set and almost dry, pull the pan off the heat.
- Fold in any cheese and other mix-ins, then serve the eggs immediately.
What about making scrambled eggs for a crowd?
For a bigger batch—around 4 or 5 servings—opt for a larger pan (like our 12” hybrid pan) and scale up the eggs and butter accordingly. Assume 2 to 3 eggs per person. If you’re making eggs for a very big crowd, you can even try using a roasting pan, instead. Set it over two burners and proceed with the method outlined above.
4 delicious ideas for your scrambled eggs:
- The classic: Stir grated Cheddar into the cooked eggs and piled onto toasted, buttered sourdough.
- Italian-inspired: Dollop basil pesto onto the eggs and fold in Parmesan cheese.
- Diner-style: Serve fluffy curds with crispy hashbrowns and a pile of bacon.
- Breakfast tacos: Tuck soft-scrambled eggs into toasted corn tortillas along with avocado slices and spoonfuls of pico de gallo.