How To: Scrambled Eggs

I have spent most of my life disliking eggs. They were never something I hated, I just never ever EVER had them in my house unless it was for a recipe. I never woke up and thought “Hm, I can’t wait to shove some scrambled eggs in my face for breakfast!” Honestly, I’ve never really been a big breakfast eater period. Until recently.

There was a large chunk of time – several months – after I had my son that I just woke up every day craving a hot breakfast. The more legit, the better. For about three months straight I had the same thing every day: three scrambled eggs, a protein pancake with syrup, cut up fruit, and coffee. It was probably my favorite meal of the day, which is SUPER weird because I have spent most of my life either not eating breakfast or if I did eat breakfast, it would be a granola bar or smoothie in the car on the way to work.

So maybe the big change here was that for the first time, I was actually staying home and was around the house all morning, so I had the time to really make and focus on breakfast? I’m not sure. BUT – it was during this time that I perfected my favorite scrambled eggs. They are tender, moist, and so flavorful.

There are a few keys to making the most delicious scrambled eggs ever – let’s discuss those, shall we?

1. Coating the pan in fat. Whether this be butter or oil, the eggs need to have fat to cook in. Not only does this add flavor, it also helps them not stick. I highly, highly recommend butter because the flavor combo of butter and eggs is 👌. If you are concerned about calories, don’t be. You barely need any butter – just enough to coat the bottom of your pan.
2. Cooking the eggs on a low enough temperature. On my stove, this is medium. If your stove is more powerful, yours might be low or medium low. The key is that you don’t want the eggs to be cooking and drying out super quickly. It should be a process. Not a ten minute process, but definitely not a thirty second process. I’d say 2-5 minutes is normal for me.
3. Moving the eggs around constantly. You’ll want to use a rubber spatula here and just push the eggs around the pan constantly. This makes it so the eggs don’t overcook and dry out in one spot.
4. THIS IS THE MOST IMPORTANT!! Take the eggs off while they are still MOIST. Even if you ignore everything I’ve said so far – this really is the key to good scrambled eggs. The reason why scrambled eggs are usually blah is because they have the life cooked out of them. You want your eggs to still be shiny and moist – if they have lost their shine, they are going to be dry and overcooked. You want your plate to be right next to you, and the SECOND you see that the egg whites have set but the eggs are just cooked and still shiny/moist, remove them to your plate immediately. They overcook really, really quickly.

A small side note: something that might throw you off here is that I don’t pre-scramble the eggs before putting them in the pan. You can do that if you want, I just find it unnecessary. It dirties extra kitchen stuff, and I don’t think it adds anything. The eggs scramble as you stir them in the pan, and I like that there are still some ribbons of yolk and white in the end product. It adds some nice flavor and texture variation.

And that’s it, friends! Eggs are now one of my favorite things to eat. They are so delicious when cooked right. Check out the video below to see the method for perfect scrambled eggs!