Kitchen Confidence

How to Make Perfect Scrambled Eggs

By • October 16, 2013 • 98 Comments

347 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.

Scrambled eggs from Food52

Scrambled eggs and toast: sounds like an ascetic breakfast, lunch, or dinner. Sounds plain. Sounds boring. Sounds like something you'd eat in a dark kitchen, alone, standing up, quickly and efficiently with a tiny frown. And, if you're one of those people that's suffered from rubbery-egg, burnt-egg, or dry-and-crumbly-egg syndrome, it sounds simply unappealing.

But scrambled eggs, when done right, can one of the most glorious, indulgent, and straight-up sexy meals of all time. You could make them for breakfast, lunch, and dinner, each in a different pan, each with a different technique -- and all would be, in their own creamy, runny, fluffy way, perfect.

Grab some eggs, some butter, and your favorite pan. Let's make scrambled eggs and toast something worth eating, all week long.

The Low and Slow Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Creamy, rich, custard-y eggs with tiny curds.

How to do it: Break your eggs into a bowl, and whisk with 2 tablespoons of cream (or more!). Heat your non-stick or ceramic pan over low heat; melt a tablespoon of butter. Pour your eggs into the pan, and stir constantly with a wooden spoon. You want the eggs to cook slowly, so if they start sticking, turn your heat even lower. Stir, stir, stir, until the eggs look like pudding and your curds are all tiny and it looks like scrambled-egg soup in the best possible way. Take off the heat just before they look done. Season with salt.

Note: These can also be made with a saucepan and a whisk, à la Jean-Georges Vongerichten

Why we love it: Few things feel as luxurious as these rich, silky eggs; eating them out of a bowl with a spoon, wearing pajamas and fluffy socks, is one of life's greatest pleasures. If you're feeling even more indulgent, use crème fraîche -- or top the whole thing with caviar. 

The Rogue Method (à la Saltie in Brooklyn)

Scrambled eggs from Food52 scrambled eggs from Food52

Yields: Perfectly-cooked whites and runny yolks -- all scrambled together.

How to do it: Get an enamel or nonstick pan on the stove. Put in around a tablespoon of butter, and let it melt over medium-low heat. Crack an egg into a bowl -- leaving it whole! -- and slide it into your pan. Repeat with as many eggs as you'd like. Once your eggs are in there, carefully scramble the whites until they are cooked -- leaving your yolks intact. Once the whites are cooked, take the pan off the heat, crack the yolks, and mix it all together in the pan. Season with salt and pepper.

Why we love it: With this method, you get the best of the scrambled-egg and fried-egg worlds: fluffy, perfectly-cooked whites, and rich, runny yolks. Serve it with toast to scoop up any leftover yolk.

The Classic Method

Scrambled eggs from Food52 Scrambled eggs from Food52

Yields: Soft, fluffy eggs with big curds.

How to do it: Crack your eggs into a bowl, and whisk. Season with salt and pepper. Melt 2 tablespoons of butter on medium heat. Pour your eggs in, and let them stand for a few seconds. Then, start nudging: nudge your eggs towards the center, wait a few seconds, then nudge again. Do this until you have big, fluffy curds in the center of your pan. Take the eggs off the heat when the curds are set but still a little runny; they'll continue to cook on the way from the pan to your plate.

Why we love it: These are your no-fuss scrambled eggs: the ones you could make every morning for breakfast and live a very happy life. We make these when we don't have twenty minutes to spend stirring over the stove.

How do you make your scrambled eggs? Let us know in the comments! 

Jump to Comments (98)

Tags: eggs, scrambled eggs, how-to, how to, breakfast

Comments (98)

Default-small
Default-small
Default-small

4 days ago kesha

My nickname in the family is "Egg Connoisseur", lol. I have been making them since I was 10. Lately, I have really appreciated vegetable oil (I use canola) instead of butter. It really helps keep the egg together better in my opinion. I love the versions listed. I also do a "Country Scramble" which is essentially a modified Rogue. I crack 2-3 eggs in a hot prepped skillet. I let the eggs cook a little and then take a spatula and break them up a little. The eggs turn out rustic and ready for toast or english muffin. Yum.

Stringio

5 days ago Lisa Gail Lilla

My secret to scrambled eggs that always elicits compliments is sort of a combination of the "low and slow" and the "classic" methods.

I first break eggs into a bowl. Using an electric mixer, I whip them into uniform consistency. I then add milk, one tablespoon per egg, salt, and pepper and whip everything into uniform consistency. I melt a tablespoon or so of butter in a frying pan kept at somewhere between medium low and medium heat. Once the butter has melted, I add the egg mixture and cook until the eggs are solid masses. I stir between 4 and 15 times per minute, mostly tossing about chunks of egg mass. When there is no liquid egg in the pan, I know I'm done. The process takes about 10 to 15 minutes.

With said process, I always wind up with very fluffy, slightly moist eggs with a texture between a custard and a meringue.

Stringio

21 days ago Keith Wright

Isn't this about scrambled eggs? The key here is SCRAMBLED EGGS. The simplicity, the basic skills of a cook, and the egg.
Few commentors are getting to the crux of the issue.
Eggs.
This is about scrambled eggs. The techniques involved to create the perfect scrambled egg.
Let's get Zen, folks.
The only things you have are a few eggs, salt, pepper, and a plethora of tools.
This isn't about adding Cool-Whip, asparagus, vodka, cheese, or the proverbial kitchen sink.
No.
It's about the egg.
Everyone knows you can add this or that, but what about the TECHNIQUE?
Balloon whisk, fork, electric drink mixer (such as Waffle House), or no mixing at all. Olive oil, canola, butter, margarine, or spray to prevent sticking.
Baked, sautéed, or microwaved?
Everyone is talking about add-ins.
What about the simplicity of what the thread is talking about.
Scrambled eggs.

Default-small

21 days ago Jenny

Oh and add some bisquick to your egg base and throw in pie shell for quiche..also regular old Mrs. Dash ...surprisingly gives eggs an awesome flavor!

Default-small

21 days ago Jenny

OMG...none of you know how to cook..eggs mixed with milk ,salt,pepper.. Whisked with a fork in a bowl,...melt butter in skillet ...add eggs...cook to your preferred texture...I like mine well done no it runny in any way..this ius a base..add whatever you like..you can add garlic powder for kick or onion powder..Ad in some cubed hash browns...some veggies...spread cheese on top and remove from heat..Cover to melt cheese if that's your cup if tea..another thing you can do is line 13×9 pan with some cooking spray and a layer of Italian bread,Texas toast or whatever...pour eggs over..with whatever mix ins you like...broccoli ,cheddar..etc..bake in oven 350..til fork comes out clean/..YUMm!!!

Dscf2184

21 days ago cjbollinger

yikes. sounds like eating at a greasy spoon. Diner breakfast - not in my house.

Default-small

18 days ago Heeelp

I have not read a more pretentious comment in a very long time. If you are so proper why do you think it is mannerly to make rude comments towards someone else's suggestions. If you don't like it then don't make it in your house. Don't opt for being a douche nozzle.

Default-small

13 days ago Cheryl

Well stated, Heeeip.

Default-small

9 days ago Harry Hoopes

douche nozzle?...damn, biotch!!!

Default-small

23 days ago Jeff

I whisk the eggs in a copper mixing bowl. IT IS AMAZING. Then prepare as you wish ... the copper causes a chemical change in the eggs increasing the volume and enhancing them.

Default-small

23 days ago Michelle Palmiter

Instead of regular milk I use buttermilk and whisk the eggs, buttermilk and salt together. Heat real, salted butter in a pan to bubbling then add egg mixture. Medium heat stirring to make large curds. When it's almost done I add precooked bits of bacon and some shredded Colby Jack cheese.

Open-uri20141007-29103-9m7yo7

25 days ago Justine Adude

all 3 of those look gross. i use a narrow but tall no stick pot, and a spatula and butter, over med-high heat, i cook it fast, and remove from heat when needed. and stop cooking before the egg changes from skin like to rubber. and always, never brown and never WET. EEK. but never dry.

Stringio

about 1 month ago Keith Wright

Rogue method. Modified.
Separate yolks and whites.
Cook whites, stirring until the water has evaporated.
Remove from heat.
Add yolks, stir.
Place back on heat and stir until the yolks become slightly thick.
The benefit is that the yolks taste nothing like the whites. Leaving them separate creates a taste which must e experienced to appreciate.

Stringio

about 1 month ago Etact

Without question the best method to scrambled eggs is low and slow. Any serious home cook or professional chef knows that. High heat breaks down the egg proteins which renders the eggs tougher even if cooked in a short time period. It's science of the egg.

Default-small

about 1 month ago RL

I use water that has dissolved chicken bouillion. Tastes divine. Add scallions. My kids always loved it.

Open-uri20140914-11217-16446dc

about 1 month ago Sophia Ad

i scramble my eggs ina bowl, adding milk and shredded cheese. melt some butter, get it nice and hot, add my eggs. they stay creamy, and yummy!

Stringio

about 1 month ago Danny Stutts

BEAT The EGGs With A Little Water n Milk!!

Default-small

about 1 month ago Qdmac

Low and Slow method - no way!
Best scrambled eggs are High and Fast (30 secs) should be done in a non-stick frying pan with a wide spatula to mix. No cream, just eggs and a small about of 2%, but may also throw in some Parmesan at the last few seconds. These are real fluffy and a famIly favorite!

Default-small

about 1 month ago Hernando

Hernando
In a very hot frying pan, melt one spoon of butter until burned, that is, until it becomes dark an quiet. This is the finest flavor you can get. Now add the scrambled eggs with a bit of pepper and nudge them when creamy slowly to the center. Try it.

Default-small

2 months ago F.D.R.

This article does it the hard way. I make great scrambled eggs in the microwave.
Smear the bottom & sides of a dish. Add your eggs and stir well. I like to top with 1/2 slice of American Cheese. For 4 eggs I nuke for 30 sec's. Remove & stir then nuke again for 25 sec's. Check for consistency, nuke more if you like. By the way I prefer to use 1 whole egg & 3 yolks, I can hear the health nuts groan.

Default-small

2 months ago jerry madden

I have been adding Heavy whipping cream to my eggs before scrambling for a few years now.Makes them moist and fluffy.

Default-small

2 months ago Tammi

Interesting concept. But I use water, high heat, non-stick pan and the perfect pinch of pepper and salt. My eggs have never dissapointed.

Open-uri20140819-29213-wqs7gy

2 months ago Alexis Elizabeth Drob

None of these look like scrambled eggs to me and far from anything i would ingest!!

Default-small

2 months ago Al

Hi Alexis Elizabeth, what a neat name. The way I fix my scrambled eggs is probably the same way you do. I went to a Chinese restaurant and seen these eggs with popcorn shrimp and diced scallions so I ode red it and was I ever surprised, absolutely great and what taste. Now I fix them for myself when I want a treat. I'll take 3 eggs crackup in the pan and start them like I would over easies, but then as they get to almost that point, I drop the scallions in along with the precooked shrimp and stir around. No milk, no nothing just the eggs, shrimp and scallions. Eat'um with chop sticks and you'll really get a great flavor and taste. I'm with you I don't need to mess around an complicate scrambled eggs.

Default-small

2 months ago Al

BTW, I'm an old guy and I wouldn't steer you wrong.

Default-small

3 months ago Mark D

Completely one sided opinion..3 or 4 eggs and 2 or 3 table spoons of WATER only.Milk products will toughiin the finished dish.Wisk eggs until foaming. Spray hot Med High pan lay in eggs and FOLD eggs with a silicon spatula. Remove when still soft just past runny.NO BROWNING...Eggs will continue cooking in its own steam....Trust me This is how it's done....soft and delicate