Scrambled Eggs

Scrambled eggs were one of the first dishes I learned to cook. Growing up, my mother’s policy was, “If you don’t like what’s for dinner, make it yourself.” And I was a notoriously picky eater, so I hated everything she made (sorry, Mom!). At first, I would haughtily pour myself a bowl of cereal at the dinner table. Eventually, I taught myself how to make scrambled eggs. The first few batches were dry and rubbery. I ate them with a scowl, refusing to admit that my mother was a better cook than me.

By now, I’m a scrambled egg master. I learned every way to cook an egg in culinary school and became the chef of a busy brunch restaurant. I did discover the secret to making the “perfect” scrambled eggs, but it might not be what you think. No, you don’t need to add milk or any special ingredients (although there are tons of unique ways to eat scrambled eggs). And no, you don’t need a blender. The key to tender, pillowy scrambled eggs is all in the technique.

How to Make Scrambled Eggs

As with fried eggs and poached eggs, you can’t just crack a few eggs into a pan and expect success. First, you’ll need to understand exactly how you like your scrambled eggs. Dig deep and ask yourself the important questions: Do you like your eggs completely yellow or studded with white or yolky bits? With small or large curds? Runny or stiff? These answers will determine how you’ll approach each of the factors below.

• Whisk or blend the eggs: You can beat the eggs by hand or blend them until they’re frothy. The more well-beaten the eggs are, the more homogenous the scrambled eggs will be. That is to say, if there are translucent streaks in the raw beaten eggs, there will be white streaks in the cooked eggs.
• Control the heat: Now is not the time for all-out high heat! High heat will cause the eggs’ proteins to seize, creating tough, rubbery scrambled eggs. Instead, start with medium heat. For soft scrambled eggs, reduce the heat to medium-low after adding the eggs to the pan. Or for firmer, drier eggs, increase the heat to medium-high.
• Be mindful when stirring: Stirring scrambled eggs causes the curds to break up, so stir frequently if you like scrambled eggs with tiny curds. For larger curds, wait for the eggs to set before you begin to stir. And for sheet-like scrambled eggs that stay together as a single curd (like an extra-fluffy omelet), tilt the raw egg around the pan as you stir.
• Don’t overcook them: Scrambled eggs continue to cook when they leave the pan, so remove them from the heat when they’re slightly wetter than you like. For soft scrambled eggs, stop cooking when the eggs are mostly set but still have some liquid on top. For firmer, more set eggs, continue cooking until almost all the liquid is gone.

Ingredients for Scrambled Eggs

• Eggs: Don’t get too bogged down by wondering which are the best eggs to buy. Cage-free, free-range, organic—they all work to make scrambled eggs.
• Butter: Butter helps the eggs slide around more easily in the pan. You can scramble eggs in butter, vegan butter, cooking oil or even leftover bacon grease. Each adds a different flavor, so use the one you enjoy most.
• Salt and pepper: Add any seasoning to scrambled eggs, starting with basic salt and pepper. I’ve heard that salting raw eggs can make them tougher, but I’ve tried it both ways and that’s not necessarily the case. I find that salting in advance gives the eggs a more seasoned taste, whereas salting after they’re cooked just makes them taste salty.

Directions

Step 1: Crack the eggs

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Place the eggs, salt and pepper in a small bowl. Whisk until the whites and yolks are well-blended.

Step 2: Pour the eggs into the skillet

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Heat the butter in a nonstick skillet over medium heat. Once the butter has melted, add the eggs. Let the eggs sit for 30 seconds or until the bottom starts to set.

Editor’s Tip: Keep that heat low! It might be tempting to crank up the heat to cook the eggs faster, but patience is key here. Gentle heat will keep the eggs tender.

Step 3: Scramble the eggs

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Use a spatula or wooden spoon to pull the eggs across the pan, forming large, soft curds. Continue lifting and folding the eggs until the mixture is thick and there is almost no liquid left. Serve the scrambled eggs immediately.

Editor’s Tip: The more you work the eggs, the more they’ll separate into curds. Just don’t let them sit too long undisturbed, or they can brown on the bottom. Remember that eggs continue cooking after they leave the pan, so take them off the heat when they’re slightly more liquid than you like.

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Scrambled Egg Variations

• Make them extra-creamy: To take your scrambled eggs to the next level, stir in a pat or two of high-quality butter just before serving. Or add a dollop of sour cream or creme fraiche to create extra-creamy scrambled eggs.
• Add cheese: Cheese is one of the easiest (and tastiest) ways to amp up the flavor of scrambled eggs. For perfectly gooey results, add shredded cheese during the last 30 seconds of cooking. If you wait until the very end, the eggs can overcook by the time the cheese melts.
• Mix in protein or veggies: Turn scrambled eggs into a hearty skillet meal by adding diced ham, bacon or sausage. Or include veggies like sauteed onions, mushrooms or chunks of avocado for avocado scrambled eggs. Precook any meats and veggies, and add them when the eggs are halfway cooked so they have time to heat through.
• Include herbs and spices: Have fresh herbs on hand? Add them to your eggs! Basil, dill and chives are all great stirred into fluffy scrambled eggs. You can also raid your spice rack and add garlic powder, cayenne pepper or whatever you fancy.
• Make ’em spicy: Many folks like to douse their eggs with hot sauce once they’re on the plate, but you can infuse them with spice from the very start. Just add a few dashes of hot sauce right into the egg mixture.

How to Store Scrambled Eggs

Store leftover scrambled in an airtight container for up to four days. We recommend enjoying them sooner than later; they’ll become rubbery the longer they sit in the fridge.

Can you make scrambled eggs ahead of time?

Some people recommend waiting to beat eggs until just before cooking them, but I regularly prepared scrambled eggs ahead of time when I ran a busy restaurant. We cracked eggs several days ahead of time and never noticed an issue with quality. So feel free to beat your eggs ahead of time if you like.

Raw, beaten eggs can last in the fridge for up to four days. Store the eggs in an airtight container to prevent them from absorbing odors from any other strong-smelling items.

Can you freeze scrambled eggs?

You can freeze scrambled eggs for up to three months. To freeze cooked eggs, let them cool completely before packing them into a freezer-safe container. Thaw frozen scrambled eggs in the refrigerator overnight, or reheat them from frozen in the microwave.

Scrambled Eggs Tips

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Should you add milk to scrambled eggs?

I don’t add milk to scrambled eggs because it doesn’t make them any creamier or fluffier. It can dilute the eggs’ flavor, and the milk proteins can make the eggs taste rubbery. That said, I sometimes add up to 1 tablespoon of water per egg. It creates steam when it evaporates, making the eggs taste fluffier. If I’m craving a very rich scramble, I’ll add a splash of heavy cream instead. It has enough fat to compensate for the added milk proteins, making the eggs taste softer.

How do you make sure scrambled eggs turn out fluffy?

The best way to ensure fluffy scrambled eggs is to use gentle heat. High heat will make the eggs tough, even if they’re cooked perfectly. It’s also important to avoid overcooking the eggs. Overcooked eggs feel rubbery and don’t look nearly as appetizing as soft, fluffy scrambled eggs. The trick is to remove the eggs from the pan once most (but not all) of the liquid is gone.

What is the best pan for making scrambled eggs?

Eggs are incredibly sticky, so grab your best nonstick frying pan or seasoned cast-iron pan when scrambling eggs. These pans reduce the chances that the eggs will stick to the bottom, making clean-up a breeze.