The best way to cook perfectly fluffy scrambled eggs. Plus, the best pans for scrambling eggs!
This was one of those recipes, I just felt like (as a mom) I really needed to dominate. To have locked and loaded, under my belt, ready to pull out and whip up to perfection at the drop of a hat. Scrambled eggs are a pretty great way to start the morning: low maintenance, so, so fast and they make for a healthy and protein-packed breakfast.
The thing is, scrambled eggs seem like a very simple dish, however, they’re also extremely easy to mess up. They can become tough, and chewy, dry and lackluster in no-time flat. But, no worries. I’ve got the solution to that locked and loaded.
I actually fell into it after a few attempts to perfect the omelet.Turns out, a similar technique can be used to achieve a glorious batch of scrambled eggs. Just a few ingredients and a little technique. That’s all it takes.
HOW TO MAKE THE BEST SCRAMBLED EGGS
Start by scrambling the eggs. Mixing in a little bit of half-and-half with the eggs adds a nice richness and a lovely texture to the eggs. If you don’t have half-and-half, you could use cream for even more decadence, or substitute whole milk if you’d like to avoid the cream altogether.
After the eggs and half-and-half come together, it’s time to cook. Grab your best nonstick pan, and coat it in oil. Yes. Even if it’s nonstick. You can use whatever oil you’d like, but I like butter for the flavor (and once again richness) it adds to the eggs. Just be sure if you’re using butter, you don’t allow it to brown. This will muddy the flavor of your eggs.
Start over medium heat, pour in the scrambled mixture and let the eggs sit for 1 whole minute. Then, begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir. Continue with this process until the eggs are no longer in liquid form.
Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. The entire process should take no longer 3 minutes for a soft scramble. Remove from the heat and serve right away.
And there you have it! Perfectly scrambled eggs.
BEST PAN TO USE FOR SCRAMBLED EGGS
Oh, and the pan! Can’t forget about the pan. So, I’ve tried my fair share of nonstick cookware, but I have to say my very, most favorite brand for scrambling up a stellar batch of eggs is All-Clad. A 10″, non-stick pan by All-Clad to be specific.
Calphalon is pretty legit as well, but beware that Calphalon has multiple cookware lines out there, that differ in degrees of “quality.” You can typically find the good ones at Williams-Sonoma, but ain’t no shame in hunting for a bargain, people. Hit up your favorite outlets or TJ Maxx for a deal if you’ve got the time…oh, and don’t forget about that ever-present 20% off Bed Bath & Beyond coupon.
Happy shopping and even happier eating!
5 MORE BREAKFAST RECIPES YOU’LL LOVE!
- Avocado Toasts with Smoked Salmon and Scrambled Eggs features toast topped smashed avocados, smoked salmon, creamy scrambled eggs and fresh dill.
- Overnight Breakfast Strata with Sausage and Eggs is a savory, make-ahead egg casserole loaded with sausage, Gouda cheese, and cubed bread. Great for entertaining and big family breakfasts!
- Homemade Biscuits and Gravy features an easy batch of made-from-scratch biscuits and a perfect creamy sausage gravy. It comes together quickly and makes absolutely everybody happy!
- Homemade Cinnamon Rolls is a breakfast treat you cannot go wrong with. Learn to make the best cinnamon rolls with this clear, foolproof guide to soft and fluffy cinnamon rolls at home.
- Cheesy Grits Breakfast Casserole features a layer of creamy, cheesy grits, savory sausage, hearty breakfast potatoes and a perfect topping of baked eggs and melty cheese.
The best way to cook perfectly fluffy scrambled eggs.
- 8 large eggs
- 1 tablespoon half and half
- 1/4 teaspoon Kosher salt
- Generous pinch black pepper
- 1 tablespoon unsalted butter or your favorite oil
- Add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside until ready to use.
Have ready a medium-sized, non-stick saute pan over medium heat. Add butter to saute pan, and swirl around until the bottom of the pan is evenly coated. Do not allow the butter to brown. If butter browns, wipe pan clean and start over, slightly lowering the heat if necessary.
- As soon as the butter has melted, pour the egg mixture evenly into the pan and allow to sit, undisturbed for about 1 minute.
Begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir.
Continue with this process until the eggs are no longer in liquid form.
Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan.
Continue cooking to your liking of doneness. The entire process should take no longer 3 minutes for a soft scramble. Remove from the heat and serve right away.