It's the simple things in life that are often the best: A good night's sleep, a walk on the beach at sunset, and plain, top-quality food cooked to perfection. Scrambled eggs taste divine when cooked well, but it's all too easy to turn them into a rubbery, watery, tasteless mess. The trick to any scrambled eggs recipe lies not so much in the ingredients but in knowing exactly when to remove the eggs from the heat.
Don't be tempted to cook an omelette and then break it up to serve as scrambled eggs. Missing out on the stirring and "scrambling" as the eggs cook results in a different kind of dish that lacks the desired soft creaminess.
Scrambled Eggs Ingredients
If you can source very fresh, free range or organic eggs you'll taste the difference from regular eggs in the finished dish. Melting butter in the saucepan helps prevent the eggs from sticking and burning, while the butter and whole milk or creme fraiche added later provide creaminess, lightness and flavor. Serve scrambled eggs as soon as they're cooked. The dish won't hold its heat for long, and, besides, who wants to wait before digging into that delicious, savory fluffiness?
Total Time: 10 minutes | Prep Time: 10 minutes | Serves: 2
- 1 tablespoon unsalted butter, divided
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons whole milk or creme fraiche
- flaky sea salt
- Remove 1 teaspoon of butter from the tablespoon of butter, and put the rest in a saucepan.
- Warm the saucepan on your stove on low heat.
- While the butter gently melts, crack the eggs into a bowl and add the salt and pepper.
- With a fork, lightly whisk the eggs until the yolks and whites are mixed. Whisking also incorporates a little air into the mixture.
- Turn the heat under the saucepan to medium-high. The butter should have melted by now and begun to foam.
- As soon as the foam from the butter has disappeared, pour the egg mixture into the saucepan.
- Using a heatproof spatula, gently stir the eggs.
- When the eggs begin to solidify and clump, remove the saucepan from the heat.
- Add the milk or creme fraiche and stir it into the eggs.
- Return the saucepan to the heat and continue to stir the mixture with the spatula. Constantly scrape the cooked portion of the eggs from the bottom of the pan and mix it into the runny portion.
- When the eggs are almost entirely cooked, but a little liquid egg remains, usually after three to five minutes, remove the saucepan from the heat.
- Add the teaspoon of butter that you saved earlier to the saucepan and stir it into the eggs as it melts. The eggs will finish cooking to perfection in the hot pan.
- Immediately spoon the scrambled eggs onto a warm plate and sprinkle with a pinch of flaky sea salt before serving.
Scrambled Eggs Ideas
Once you've mastered the art of making flavorful, fluffy eggs, you can experiment with scrambled egg ideas. At the very end of the cooking process, mix in thin slices of smoked salmon, thinly sliced scallions, finely grated Parmesan cheese and chopped basil, cream cheese and chives, plain grated cheddar or whatever other ingredients you have on hand that will complement the subtle flavor of the scrambled eggs recipe.