How to Make Perfect Scrambled Eggs

Team Made In|Aug 05, 2020
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America’s favorite breakfast staple (aka scrambled eggs) gets the first-class culinary treatment in our non stick pan.

Rich, soft, creamy and savory. Scrambled eggs are as downright delicious as they are elusive. It’s no secret that seasoned chefs still struggle to serve up a plate of pure scrambled pleasure. So why is this morning treat so impossible to perfect? And if the professionals can’t do it, how’s the average Joe or Jane supposed to manage?

In an age when cooking videos flood your Instagram feed and any recipe can be summoned up instantly via app, the task can’t be too hard.

For your cooking convenience, we’ve taken the best of both worlds, compiling tips and tricks from everyday amateurs and the globe’s foremost gastronomers and culinary stars. By marrying topnotch technique, quality ingredients, fresh flavors and a dash of patience, you’ll be indulging in sensational scrambled eggs in no time.

First: the winning formula

Before we delve into an exact preparatory method, let’s first consider what constitutes the ‘perfect’ scrambled egg. Remember back in 4th grade when you learned how to whip up a few yolks, mix in some milk and pop them in the microwave? The result was dry, coarse and typically devoid of flavor.

When people think of ‘perfect’ scrambled eggs, they think of that magical morning protein cooked up on a seasoned skillet in their favorite brunch spot. The pros churn out ooey, gooey, fluffy perfection—an ideal balance between light and rich, airy and moist. Such sublime consistency seems practically impossible to achieve at home.

Should I beat them before or after they hit the pan? Use milk or cream? High or low heat? Gas or electric? There’s no one easy answer to these questions, but understanding how each choice yields a different result is the first step in mastering the art of the scrambled egg.

The ingredients

The scrambled

egg recipe we’re touting as ‘supreme’ requires just a few simple foods. Are those fancy brown eggs you saw in Whole Foods a better choice? Not exactly. In fact, we’ve found that as long as you follow smart prepping and cooking techniques, you can enjoy soft, buttery bliss without the pricy markup.

For a standard feeds-4 serving, you’ll need:

8 large eggs

2 additional yolks

¼ cup half & half

1 tablespoon chilled, unsalted butter

Salt & pepper to taste

What do you dairy?

Curious foodies have tried out countless recipes featuring milk, heavy cream, half-and-half, among other liquids. This ingredient is crucial not only for its flavor, but also for its heating and coagulating effect.

When using milk, the result tends to be watery. The eggs look yummy, but once plated, moisture drips out, leaving you with a heap of overcooked lumps. The taste also errs on the side of neutral, which means more seasoning is in order. It’s not to say you can't use milk—but you’ll need incredible patience and meticulous temperature monitoring to produce perfection.

On the other end of the spectrum is heavy cream, an ingredient very few of us purchase on the regular. Experts swear by heavy cream for its amazing stabilizing action. Eggs come out soft, dense and formed—but they’re also super rich. Perhaps

too

rich. To retain texture but avoid that heavy, overpowering taste, the ideal balance now seems obvious: half-and-half.

The science behind this choice is simple. Chefs claim that half-and-half perfectly dilutes the egg’s molecular components, causing them to thicken at higher temperatures in the pan (thus avoiding overcooking).

Just beat it

To beat now or later? That is the question.

The great debate over how to beat eggs has prevailed for centuries. Should you bust out the electric hand mixer, or just grab a fork and start stirring? Throughout our trials, we’ve arrived at a refreshingly simple solution.

Skip the motorized gadgets, which lead to overbeating, and opt for a brisk hand. For amazing consistency, gorgeous yellow coloring and minimal streaking, beat eggs lightly

before

you expose them to heat. At this point, you also want to whisk in ¼ cup of half-and-half and a dash of salt and pepper.

Just as the liquid starts to ripple and bubble, stop whipping and prepare your pan.

Wait. There’s a secret ingredient.

There’s one more step on the road to gourmet goodness. For more balanced flavor, superior texture and extra protection against overcooking, gastronomers recommend adding in 1 additional yolk per 4 eggs. Since the yellow part of the egg is packed with fat, it’ll strengthen the composition of the mixture, helping it stand up to the stress of cooking and coagulate nicely.

This little known strategy is an easy, inexpensive way to mask the half-and-half’s creamy taste, thereby showcasing the delectable flavor of the eggs.

Low and slow—or fast and furious?

Place a small pan on medium-high heat, toss in a pad of butter and let it melt. Gas, electric, induction or open fire, a hot surface is critical to achieving the dense, fluffy texture we crave. That means ‘low and slow’ is a no-go.

Instead, the best method is to alternate your approach. Start with medium-high heat, pour in the egg mixture, and move about the pan every few seconds to create some healthy curds. Then, after roughly 2 minutes, switch the flame to low and fold eggs for about 40 seconds to finish cooking.

Remember: to avoid overcooking, you want eggs to retain a slightly wet appearance. At the exact moment when liquid more or less dissipates but the eggs still look shiny, transfer to a plate to rest.

Paradise found

Serve your creation with a side of bacon, home fries and toast, and celebrate your newfound culinary skill. Indulge happily knowing you’ve mastered the art of breakfast and you're eady to serve up these heavenly eggs for your next breakfast in bed masterpiece. With a little skill and science, waking up to perfect scrambled eggs is forever stress-free.