I know what you’re thinking… “Who needs a recipe for scrambled eggs?” Well, you do. And I did, too. But I didn’t know I did before I had this one. Are you thoroughly confused?
Well, I’ve been making scrambled eggs for probably 30+ years. It was the very first thing I ever cooked all by myself.
I had gotten up early one morning – I was probably close to 8-years-old or something – and was going to surprise my parents with breakfast. Well, I didn’t know what else to make other than scrambled eggs, so that’s what I made. And it was all I made. And I’m sure they were a pure rubbery, overcooked mess. But they ate them with big smiles on their faces. I guess that’s right where my love for feeding people started. Who knows where my life would be if they hadn’t pretended to enjoy them while choking down those eggs. Ha!
Anyway, I thought I was doing eggs justice after all my experience, but that all changed when I came across Mark Bittman’s recipe for scrambled eggs several years ago.
Mark cooks his eggs low and slow and the result is nothing short of perfection – in my book. They’re smooth, velvety, and have incredible flavor.
When eggs are cooked quickly over higher heat, they get tough, overcook easily, and have a taste that’s… well… eggy.
Cooking them low means you have more control over the process and can prevent them from overcooking more easily. The texture of them when they’re slowly cooked is far superior. The butter helps with that, too.
Now, Mark’s method calls for the eggs to be cooked over low and it takes about 30 minutes to get them cooked through. And while that is my preferred method, I don’t always have 30 minutes to scramble eggs on a weekday, so my version is a little faster.
Again, the biggest challenge with cooking eggs is not overcooking eggs. The low and slow method helps us have a little more control. I prefer my eggs to be soft scrambled and take the pan off the heat when they are still wet but mostly curdled and continue to stir until they are to my liking.
That being said, eating undercooked eggs does pose a salmonella risk and folks with compromised immune systems should be cautious. I’ve been eating runny yolks and soft scrambled eggs my entire life and have never had a problem, but that doesn’t mean there’s not a risk. But I suppose everything is a risk in life, so you should evaluate the risk for yourself.
A few other things to note:
When it comes to scrambled eggs, I like large silky curds, not little tiny ones, so I prefer to use a spatula to push and fold the eggs rather than a whisk which constantly breaks the curds into little tiny pieces. This low and slow method of cooking works with both a spatula or whisk – just depending on how you like your eggs.
When it comes to those eggs, I always tell folks to crack eggs on a flat, even surface and not the side of a bowl. Someone once taught me that cracking them on a bowl can force shell fragments up into the egg white.
I usually try to start with room temperature eggs, but don’t always have time. If you do, I find that room temp eggs whisk together more easily and cook a little faster.
Some folks add a couple tablespoons of cream or half and half when they whisk their eggs together – Mark’s recipe calls for it. With all the butter though, I just don’t really see that much difference. So, I leave the cream out. Feel free to add it in if that’s your thing.
Cheesy eggs are a frequent occurrence at our house, too. For that, I simply fold in about 1/2 cup of shredded cheese (I prefer colby jack) when the eggs seem about halfway cooked through to give me those perfect scrambled eggs with cheese.
Perfect Scrambled Eggs
Ingredients
- 2 tablespoons unsalted butter
- 4 large eggs
- salt
- pepper
Instructions
- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
Notes
Dorothy Wicker says
That’s the way I like them too. Been cooking that way for 50 years.
Stacey says
Thanks, Dorothy!
Baltiraul says
I have found over the years that is the way to go! My best results also leave out the cream but substitute about 1 tbl of Hellmann’s Mayo and a few dashes of your favorite hot sauce. Get them to the table fast and hot.
Stacey says
Love the mayo trick! Thanks!
OldBroad52 says
The first job I had, other than babysitting, was at a local donut shop which had a small diner. We had to cook our own orders. And the first thing I learned was scrambled eggs. They kept 1-tablespoon separate packages of cream on ice right by the grill just for scrambled eggs. And I haven’t stopped using cream since – only these days I use Half-and-Half. Yes, I use butter for the flavor and to make sure the eggs don’t stick, but the cream not only helps bind the eggs together, they actually make them fluffier. You don’t need much – just a tablespoon per 2 eggs. Any more than that and you’re just “watering down” the eggs. 🙂
Stacey says
Thanks for sharing your tips!
Annie Scott says
I agree that scrabbled eggs are not all equal, but I think ours are the best. We have a secret ingredient that works great every time. We add whipped cream from the can to the raw eggs and beat it in a copper pan, before we put in skillet with butter. Try it you will be amazed at how fluffy they are and they taste great. We don’t even eat scrabbled eggs out anywhere anymore. I watch you also on Simply Southern. Love your recipes.
Stacey says
That’s a very unique secret ingredient, but I’ve GOT to try it! Thanks for sharing! Thanks and thanks for watching!
Kathy Lee says
Hey Stacey, great recipe. I have been doing it this way for a while now and I like my eggs slightly undercooked too. One of my favorite add on is one slice of sandwich cheese added in while the eggs have been removed from the heat, before serving, just tear and stir in….. Cheap and cheesy and yummy.
Love your recipes!
Hugs Kathy
Stacey says
Great tip, Kathy! That sandwich cheese melts so beautifully and tastes amazing in eggs! Thank you!
Jane says
Dropped a raw egg on the floor/counter? No worries; just douse with salt and let it solidify. Sweep away mess.
Stacey says
Great tip! Thanks for sharing!
Rhonda says
Pretty close to my recipe. Add a little water and a little milk. By the way, I think what you call a spatula is technically called a turner. I remember this from cooking class 40 years ago.
Janet says
Have tried this and it is interesting Break 4 eggs in bowl. DO NOT BEAT. Put 1 1/2 Tbs butter in pan and heat. Slowly pour eggs into
pan. Stir slowly until whites BARELY START TO CONGEAL. Then break yolks and beat with fork to combine yolks and whites and then cook to your desired doneness. For some reason it makes these scrambled eggs yolkyier if that is a word.
Stacey says
I’ve heard several people mention this method. Thanks for sharing!
Stacey says
Thanks, Rhonda! When I say spatula, I’m meaning a silicone spatula/spoonula – but thanks for pointing out that there’s a difference! That’s important!
Marcelle says
Thank you for the recipe . Looks fluffy and delicious .