It's easy to learn how to make scrambled eggs with these simple steps. Once you master the basic steps and principles of this scrambled eggs recipe, you will be able to change it lots of different ways to suit your needs. You can add anything from cheese to peppers, mushrooms or even ham or bacon to scrambled eggs to jazz them up.
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- As with all simple recipes, the key in learning how to make scrambled eggs isn't really technique. It is to use the best-quality ingredients you can find. That means farm fresh eggs from a farm or farmer's market if you have access to one. If not, use the freshest supermarket eggs, a good-quality salt (I like Maldon sea salt (compare prices) and good-quality cheese, if you're using it.
- Gather your ingredients. You'll need 2 eggs per person, salt, pepper and grated cheddar or Parmesan cheese. The grated cheese is optional, but it does make the eggs taste delicious. You will also need 1 Tbsp. of butter and a nonstick frying pan.
- Crack the eggs into a large bowl. Beat the eggs vigorously with a wire whisk or fork. This adds air and makes the scrambled eggs fluffy.
- Season the eggs with salt and pepper. A lot of recipes will say "to taste," but since you can't really taste raw eggs, just add a pinch of salt. You can always add more seasoning to the scrambled eggs at the end.
- Heat the butter in a large nonstick skillet over medium-low heat. You'll need about a tablespoon or less, if you prefer. When the butter is melted and hot, but not browned, add the eggs and gently stir them with a nonstick spatula or spoon. As the eggs start to cook, pick up the cooked pieces with your spatula and let the raw egg flow underneath.
- Just before the eggs are completely scrambled -- when there is still a little runny texture to them -- add the cheese. You can use as little as a teaspoon or as much as a handful of cheese, depending on your taste preference. Let the cheese melt into the eggs, but don't let the eggs overcook. Remove the scrambled eggs from the heat, and immediately transfer them to a plate.
- Taste, and add more seasoning if necessary.
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- Don't overcook the eggs! The key to fluffy scrambled eggs is keeping them soft. This is not a recipe you can walk away from. Watch the eggs carefully as they are cooking. As you are scrambling the eggs, be sure to move the cooked scrambled eggs away from the hot spots on the skillet and let the raw liquid egg run underneath, toward the hot spots.
- It's best to use a nonstick skillet to keep the eggs from getting overdone on the bottom. A nonstick skillet will also be easier to clean.
- If you are adding other flavorings to your scrambled eggs, cook the ones that need to be cooked first. Vegetables like onions, mushrooms and peppers should be sauteed in a little butter and added to the eggs at the end. Chopped fresh herbs do not get cooked and can be added after the eggs are removed from the heat.
What You Need
- Nonstick pan
- Silicone or nonstick spatula or wooden spoon