Scrambled eggs are a breakfast staple. As easy as they may seem, you’ve probably had a day when the dish didn’t come out quite like it does at your local diner. Scrambled eggs seem easy, but when it comes down to making the perfect batch, there are definitely some ways you can kick your cooking up a notch.
Everyone has their own idea of the perfect scrambled egg, but many experts generally agree that a good version will be uniformly cooked, soft, and full of flavor. If you want to perfect the art of a flawless scrambled egg, try these six tips to improve the classic breakfast.
1. Use Fresh Eggs
To make the best scrambled eggs, you need the best ingredients. Fresh, properly-raised eggs yield the best tasting final product, so look for eggs from your local farmer’s market or one’s labeled “pasture-raised” for best results.
2. Add Some Liquid
A common way to soften up scrambled eggs is to add some form of liquid to already-beaten eggs, whether it be milk, cream, broth, or water. This helps to not only increase the volume of eggs, but to make them lighter and more moist.
3. Whip Well
The more you whisk your eggs, the fluffier they will be. Bon Appetit recommends using an immersion blender to really beat eggs together, as it whips a good amount of air into the batch to create really light eggs.
4. Use Medium-Low to Low Heat
A common mistake people make when scrambling eggs is cooking them on high heat. A high flame toughens up the eggs and dries them out. Using lower heat allows you to have more control over the eggs and prevents them from overcooking.
5. Push Across The Pan
How you scramble the eggs in the pan makes a big difference. You want to create spongy curds that don’t stick together. Let the eggs sit for just a second once you pour them into the pan, and using a spatula, push the eggs from one side of the skillet to the other. Repeat a few times until eggs are set, but not completely cooked.
6. Remove From Heat Early
Remove your eggs from the pan when they are just slightly undercooked, as the eggs will continue to set from the residual heat even when they are no longer on the stove. Eggs should still look wet, but not runny.