The secret to making perfect scrambled eggs is all about patience… and the proper pan. Here’s a quick step-by-step guide to the very best way to scramble eggs.
1. Gather Ingredients
To make breakfast for two, grab 4 to 6 eggs, six tablespoons of milk, salt and pepper to taste. Chopped fresh parsley makes a fine finish, but it’s completely optional.
2. Break some Eggs
Crack eggs on a flat surface (helps ensure shells stay out of the mix) into a bowl that’s deep enough for some serious whisking.
3. Add Liquid
Thin the egg mixture with milk, cream, lemon juice, even a little water works. This step makes gently cooked scrambled eggs tender, almost custard-y. Use approximately one teaspoon of liquid per egg. Whisk thoroughly. Using a fork to whisk is perfectly OK.
4. Heat the Skillet
Warm a nonstick skillet over medium heat. When it’s hot, melt a teaspoon of butter in the pan, or add a tablespoon of olive oil. Both add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
5. Add the Eggs and Stir
When the butter starts to bubble or a drop of water added to the pan sizzles, slowly pour in the egg mixture. Immediately reduce the heat to medium-low and as soon as the eggs begin to set (a minute or two), gently stir with a rubber spatula.
6. Add More Flavor
As soft curds begin to form, add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like. Gently fold those ingredients into the eggs. Season with salt and pepper.
7. The Big Finish
Gently scrap the bottom of the pan, turning the eggs until they’re just set. Serve immediately, ideally on plates that have been slightly warmed in the oven. Your perfect scrambled eggs are ready to be tucked into a breakfast burrito, placed onto toast or an English muffin, or on top of your favorite green salad for a French-inspired brunch dish.