How to Make Scrambled Eggs

Introduction

You might think you know how to make scrambled eggs, but perfecting the technique transforms them from a simple breakfast into a creamy, luxurious dish. It’s about mastering the heat and motion for a soft, custardy texture. Using the right fat and finishing with a special salt elevates these humble ingredients.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2

Ingredients

• 2 tablespoons unsalted butter or extra virgin olive oil
• 4 large eggs
• Flaky sea salt (, to taste)

Instructions

1. Crack the 4 large eggs into a medium bowl and whisk them vigorously with a fork until the yolks and whites are completely combined and the surface is slightly frothy.
2. Place a non-stick skillet over low to medium-low heat. Add the 2 tablespoons of unsalted butter or extra virgin olive oil.
3. Once the butter has melted (but not browned) or the oil is shimmering, pour in the whisked eggs.
4. Let the eggs sit for about 10-15 seconds until they just begin to set at the edges. Using a rubber spatula, gently push the eggs from one side of the pan to the other, forming large, soft curds.
5. Continue this gentle pushing and folding motion, pausing for a few seconds between each push. Remove the pan from the heat when the eggs are mostly set but still look slightly wet and glossy; they will continue to cook from residual heat.
6. Transfer the scrambled eggs to plates immediately. Finish by sprinkling with flaky sea salt to taste just before serving.

Variations

• Low & Slow: For the creamiest texture, cook the eggs over the lowest possible heat, stirring almost constantly. This method takes a few minutes longer.
• Big Curds: Allow the eggs to set more in the pan before gently folding, creating larger, fluffier curds.
• French-Style: Continuously whisk the eggs in the pan with a spatula over medium heat for a finer, more uniform curd.
• Chef’s Finish: After plating, add a final small pat of cold butter on top of the hot eggs for an extra-rich finish.

Tips for Success

• Whisk the eggs thoroughly and right before cooking; over-whisking in advance isn’t a concern.
• Resist the urge to crank the heat. Low and slow cooking is the key to creamy, not rubbery, eggs.
• Remove the eggs from the pan just before they look done, as they will finish cooking on the plate.
• Only add salt at the end. Salting raw eggs can break down their proteins and make them watery.

Storage & Reheating

Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over very low heat with a tiny splash of water, stirring gently until warmed through. Avoid the microwave, as it will make them tough.

FAQ

1. Can I use salted butter?

Yes, but be extra cautious when adding the final flaky sea salt, as the dish may become too salty.

2. Why remove the eggs when they still look wet?

The eggs continue to cook from their own heat after leaving the pan. If you cook them until they look dry in the pan, they will be overcooked and dry on the plate.

3. What’s the difference between using butter and olive oil?

Butter provides a rich, classic flavor and helps create creamier curds. Extra virgin olive oil offers a fruitier, more robust flavor and is a great dairy-free option.

4. Do I need to add milk or cream?

No, and this recipe intentionally omits them. Perfectly cooked eggs with just fat and salt are rich and creamy on their own.

5. What kind of pan is best?

A good non-stick skillet is ideal for scrambled eggs, as it allows for easy stirring and cleanup without sticking.

6. Why use flaky sea salt at the end?

Flaky sea salt provides a delightful crunch and bursts of clean saltiness that enhances the eggs’ flavor without dissolving completely, unlike fine table salt which can make them taste overly salty.