If there's one thing you need if you want to get perfect scrambled eggs (in addition to eggs, of course), it's a bit of patience. The secret to light and fluffy scrambled eggs is cooking them low and slow. Those diner-style images of eggs sputtering in a steaming-hot pan are of no use when you're looking to cook fluffy eggs at home. Cooking the eggs slowly means that they cook evenly throughout, build rich flavor and are never overcooked or dry.
How many eggs to make? If your scrambled eggs are the main event, use 3 large eggs per adult. If they'll be a complement to a larger breakfast or brunch, 2 eggs per adult should do the trick.
- To get started, place a nonstick pan over medium heat with a small knob of salted butter in the middle. A small saute pan works great for scrambled eggs as it encourages slow cooking and offers less surface area where eggs can stick to the bottom.
- Break your eggs into a medium bowl and add a pinch of salt. Whisk until the whites and yolks are combined. (Note: You can add a splash of cream or milk at this point, but using only eggs will give your finished product a richer flavor.)
- When the butter in the pan is just melted, pour the eggs over the butter and let them sit for 1 minute. Using a spatula, gently fold the eggs as they cook, scraping the bottom and sides of the pan. The eggs will cook slowly at the beginning, but don't be tempted to turn up the heat!
- When the eggs are holding together in clumps but are still shiny and moist, remove the pan from the heat. Taking the pan off the heat a minute or two before the eggs have finished cooking is a good idea as they will continue to cook a bit more in the warm pan.
Serve immediately with salt and pepper — no one likes cold scrambled eggs!
More ways to serve scrambled eggs
Western-style scrambled egg and sausage sandwich
Scrambled egg breakfast tostadas
Breakfast skillet with chorizo and eggs