Classic Scrambled Eggs
To get soft, cohesive curds, cook your eggs slowly in a non-stick pan over medium-low heat, constantly moving them with a silicone spatula until they are just set but still glossy.
Watch the pan, not the clock.
Eggs have enough carry-over heat to cook for a minute after leaving the burner, so pull them when they look slightly underdone.
- 8-inch non-stick skillet
- silicone spatula
- small mixing bowl
- fork
What goes in.
- 3large eggs
- 1 tbspunsalted butter
- 1 pinchkosher salt
Maintain constant motion
Use the spatula to push the eggs from the edges to the center, creating large, soft folds rather than small, dry crumbs.
The method.
Whisk
Crack the eggs into the bowl and add a pinch of salt. Whisk with a fork until the yolks and whites are completely combined and no streaks remain.
Melt
Place the skillet over medium-low heat. Add the butter and let it foam, but do not let it turn brown.
Pour
Add the eggs to the pan. Let them sit undisturbed for 10 seconds until the edges just begin to thicken.
Fold
Begin sweeping the spatula through the eggs. Work in slow, deliberate motions, pulling the cooked curd toward the middle and letting the liquid egg fill the empty space.
Finish
Remove the pan from the heat while the eggs are still slightly wet and loose. They will set to a custard-like consistency on the plate.
Other turns to take.
Herb Finish
Fold in a teaspoon of finely chopped chives or parsley the moment you pull the pan from the heat.
Creamy Texture
Whisk in one teaspoon of heavy cream before pouring the eggs into the skillet for a richer curd.
When it doesn't go to plan.
Cold eggs from the fridge work fine, but room temperature eggs cook slightly more evenly.
Do not use a metal whisk in a non-stick pan; it will ruin the coating.
If the eggs are cooking too fast, lift the pan off the burner for a few seconds to control the temperature.
The ones that keep coming up.
Why do my scrambled eggs turn grey?
Grey or green tinting indicates the eggs were cooked at too high a temperature for too long, causing a chemical reaction between iron and sulfur.
Should I add milk?
Milk adds liquid that can make the eggs watery. If you want a richer texture, stick to butter or a small amount of heavy cream.