Perfect Scrambled Eggs

Scrambled eggs are another thing that is kind of hard to do perfectly. Milk or no milk? Salt or no salt? Low heat? High heat? Where do the questions end? It’s taken me a while, but I’ve perfected scrambled eggs. With a little patience and finesse, you will never make scrambled eggs any other way. Give this easy technique a try and make the perfect scrambled eggs.

Start by heating your frying pan on low. Add about a tablespoon of butter. I’ve tried this with non-stick spray and oil, and butter gives the eggs the best flavor and keeps it from sticking to the pan. While the pan heats, crack two eggs into a bowl. Sprinkle with a touch of salt. I do not use any milk or water, simply because I don’t think either is necessary. I only use a touch of salt and some butter in the pan. Whip the eggs with a fork until they appear a little fluffy. Stir the butter around the pan.

Once the eggs are whipped up nicely, pour the egg mixture into your pan. Let the eggs sit until the outside looks like it’s starting to cook. With a rubber spatula, move the outside cooked part toward the center, making sure that no egg is stuck to the pan.

Repeat this movement until the eggs appear to be just under cooked. That’s the moment you remove them from the pan. If you wait until they look completely done, they will be overcooked by the time you eat them. Enjoy your perfect scrambled eggs!

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