|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that at the very end, you gently break up the eggs, leaving the curds larger and fluffier.
Another professional tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don't want your scrambled eggs to be brown on the bottom. Once that happens, you're working with dry, rubbery eggs.
The important thing to remember with scrambled eggs is that they'll continue cooking for a few moments after you transfer them to the plate. This phenomenon, known as residual or "carry-over" cooking, means that you actually want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.
Click Play to See This Perfectly Fluffy Scrambled Eggs Recipe Come Together
Gather the ingredients.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.
Serve immediately and enjoy.
- Finely ground white pepper is traditionally used in French-style scrambled eggs, omelets, and cream sauces because it blends in. Black pepper is a fine substitution.
- Additional ingredients, especially ones with a lot of moisture in them like tomatoes or onions, can throw off the timing, and your eggs can come out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
- Have any ingredients you'd like to mix into your scrambled eggs chopped and/or cooked and ready to go before starting.
- Make it easy on yourself and cook your eggs in a nonstick sauté pan. Use a heat-resistant silicone spatula. You need it to be heat resistant so that it doesn't melt and made of silicone so that it doesn't scratch the pan.