How to Make the Best Scrambled Eggs

Published

Jun 07, 2022

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GIR

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How to Make the Best Scrambled Eggs

Scrambled eggs are one the first things chefs learn to make in cooking school, and it’s easy to see why; they’re super subjective, all about the technique, and deceptively tricky to get just right. Undercook, and you end up with a slimy, unsavory mess, or worse, overcook and you end up with rubbery, dry eggs. Luckily, with a few tips and tricks, and the right equipment, you can make your perfect version of scrambled eggs every time.


Keep It Simple

A simple search for ‘the best scrambled eggs’ yields a dizzying array of recipes claiming to be the creamiest, and the most uniformly cooked, the most decadent and delicate. With ingredients ranging from the standard (milk, cream) to the obscure (potato starch, crème fraîche), but let me be the first to tell you: you really only need eggs and your preferred fat to cook in, plus a little salt and pepper, of course. If you have a high-fat dairy source like milk, cream, sour cream, et. al. you can certainly add a teaspoon or two per egg for extra rich scrambled eggs, but it is by no means necessary. That’s because they’re all about the technique.

The Tools for Success

First, gather your equipment. You’ll want a bowl to mix your eggs thoroughly, a solid whisk, a sturdy silicone spatula, and, in my opinion, a good quality non-stick pan. You can also use a (very) well-seasoned cast-iron pan, but you’re going to need to use a lot more butter or oil to ensure they don’t stick. Once you have your ingredients and tools gathered, crack however many eggs you want into a bowl and whisk them thoroughly. The goal is not to incorporate air, but to fully integrate the yolks and whites. If they’re streaky with whites going in, your final product will be streaky and uneven, and there’s nothing worse than a bite of runny white in your scrambled eggs. You can also use a fork, but personally I love a whisk, especially the Mini Whisk if I’m making eggs for just me; a larger whisk like The Whisk is better if you’re cooking a big batch of eggs for brunch. With strong wire tension and specifically designed spacing, the Whisk breaks up the eggs quickly and efficiently, and the added aeration only makes for fluffier scrambled eggs.

A Matter of Taste

Here is where things get a little personal. Are you the type of person who likes eggs so luscious and buttery you can practically eat them with a spoon? Or do you prefer larger, discernable pieces of scrambled eggs that are drier to the touch? Or, like me, are you aiming to land somewhere in the middle, with a soft, not runny, creamy-but-not-too-creamy scramble?


If you’re in the super soft camp, start in a cold pan, then add your eggs and a fat pad of butter or a glug of olive oil, and turn the heat on as low as your burner will go. Then park yourself in front of the stove because you’re pretty much going to be stirring and scraping down the sides constantly with a spatula until your desired consistency is reached. The Spoonula is ideal here, scraping every possible curd of egg from the sides and ensuring none overcook. Really the Spoonula will be your partner in crime for any egg dish– part silicone spatula to safely scramble, lift, and flip on non-stick pans, part spoon for easy scooping and serving.


For a soft scramble, turn your burner on to low heat. Add a pad of butter or some oil to your nonstick pan, and as soon as the butter is melted or the oil is warm, add your eggs and immediately start scrambling. The goal here is to scrape as soon as the eggs start to cook, so take your Spatula and agitate the eggs every few seconds, mixing, and turning and scraping along the sides of the pan. The curved edge of the Spatula hugs the edges of any pan, and the flexible yet sturdy silicone guarantees you can remove any tougher, stuck-on bits from the sides, so nothing burns. Pull the eggs when they are just shy of your desired doneness– the carryover heat from the pan will finish cooking them. Tip: for extra rich eggs, add a little more butter while they’re in the pan and still mostly raw.


Finally, if you like bigger pieces of egg that are drier and more cooked, start the same as a soft scramble but aim for low-to-medium heat. Add your fat, then your eggs, but don’t stir as often as you would for a soft scramble. This allows larger curds to come together, which you can break up with your spatula if you want. Again, pull them off the heat just before your desired doneness– even for more cooked eggs, they will continue to cook after you turn off the heat.


Dig In

Personally, I like to finish my scrambled eggs with a little flaky salt, freshly cracked black pepper, and finely chopped chives for that *French bistro feeling*, but you can customize yours with some shredded cheese, fresh or dried herbs, hot sauce or chili crisp. Whatever you choose, I highly recommend a thick piece of toast to scoop up every last bite of your perfectly scrambled eggs.

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