Kitchen Confidence

How to Make Perfect Scrambled Eggs

By • October 16, 2013 • 119 Comments

368 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 (119)

Topics: Breakfast

Comments (119)

Default-small
Default-small
Default-small

6 days ago Kenneth

I like to separate the white and yolks, beating the whites until almost forming peaks, break the yolks then gently fold in to the whites. A non stick skillet bacon fat or butter. As they cook gently fold and lift the edge tilting the skillet to allow the uncooked egg to meet the skillet. Add fresh cracked pepper and salt. Remove from the heat when all the loose eggs have stopped moving and fold over toast, English muffin or on pancakes.

Default-small

12 days ago William

I like to whisk the eggs very vigorously, using an egg whisk or two forks (whichever is handy), whisking in the same direction until bubbles start forming. Then I cook on low, stirring almost constantly. I like to spice it and add fresh cilantro and some cream cheese - sounds weird but very tasty! I like the look of that second method, will have to give it a try!

Img_0988

12 days ago Ruben Marquez

I use the slow and low method and besides the cream, I add a big dollop of ricotta......yummmm!

Open-uri20150209-21359-dndesf

18 days ago Jim Price

I wouldn't go so far as to say "perfect". Very good scrambled eggs would suffice. I personally use Chef Ramsey's method and am quite content to stick with it. Perfection is in the eye of the beholder.

Default-small

about 1 month ago ba

ba30
I scramble my eggs the same as the article. However, I do add cheese and sautéed onions.

Default-small

about 1 month ago pk

I add 2 tablespoon of cottage cheese--makes them really fluffy

Default-small

about 1 month ago Jennifer

We had the best scrambled eggs at the Waldorf Astoria in London. I would love to know the method used there. Guessing cream and slow cooked, but have not been able to duplicate.

Default-small

about 1 month ago ward duff

Don't be afraid to add a dab (Or dob, glob) of room temperature butter during the cooking process. Sooo rich and shiny for presentation.

Default-small

about 1 month ago supersnoop

Ms. Adude-- this message is for you...you acted like those 3 recipes you trashed were something not edible, when in reality, they all sounded great...FYI--ANYONE who uses the OREO cookie package (in a yellow bag-what the hell is that??) indicating that this processed cookie is a fave of yours, INDICATES that you are NOT any ttpe of foodie and proves you know NOTHING about cooking--maybe a dinner of spaghettios and hotdogs is more your style...

Cooking_frog

about 1 month ago Kasey Coff

Four eggs... tiny pinch of salt... loads of pepper... about a tablespoon or so of hot-as-it-gets water straight from the tap. Whisk the eggs with S&P, then whisk in the water to 'temper' them a bit. Nonstick skillet, smidge of butter, low-low heat - and whisk 'em now and then to make them curd-y. Doesn't get any better than that.

Stringio

3 months ago Earnestine Butler

Earnestine Butler. Add in a mixing bowl (3) eggs whisk,then add 3 tablespoon of sweet milk,a pinch of baking power,salt and pepper.whisk again for 2 second preheat frying pan cook at med heat 3-4 minutes or until fluffy

Open-uri20141123-26707-rxjkfn

3 months ago Lexi Randall L'Estrange

You don't need butter for great slow-cooked eggs. This method leaves them naturally creamy! Just eggs, white pepper and a bit of salt, cooked slowly and stir constantly until they are almost cooked, then remove from heat to control the last moment consistency / size of curd.

Serve with over roasted tomatoes and use your butter "allowance" for smothering sourdough toast!

Default-small

3 months ago emily

Tablespoon per egg of condensed cream of mushroom soup, beaten with the eggs. Pour into a pan greased with butter or bacon fat. Cook low and slow. My kids won't eat eggs any other way.

Default-small

3 months ago Rebekkah

What kind of a pan do you pour the eggs into? Are you baking them? Are you frying them?

Default-small

3 months ago FlashLV

If you have to ask, you probably shouldn't be cooking anything at all.

Default-small

3 months ago Petchef

Let's face it I am lazy.........but for GREAT scrambled eggs in the morning I simply crack three to four eggs into a glass bowl then......I squeeze in the juice of half a Navel Orange (using hands to achieve this) beat quickly with a fork and into a non-stick pan with a small amount (1 table spoon, your preference!!)of ready melted butter ........stir with a flat bladed wooden spoon. Cut heat and serve. Only then add pepper and salt to your taste.

Default-small

3 months ago Hernando

Maloupa it looks more like a gourmet breafast. I'll try it.

Default-small

4 months ago Maloupa

My husband makes me the best scrambled eggs using a touch of avocado oil in a non stick pan, chops sun dried tomatoes and mushrooms and scallions, fresh picked cilantro and basal leaves chopped tiny and slowly cooks on low heat , once everything looks cook and smells deliciosa he scrambles the eggs in the pan.

Default-small

4 months ago arbeenyc

I'm still going to go with the classic method described above, except that I like to cook mine in a double boiler to prevent them from cooking too quickly. There is no need to add liquid. If you're in the mood, yes, you can add some grated cheese (gruyere especially).

Default-small

4 months ago Patricia McDaniel

The BEST eggs are made this way. Crack your eggs in a small dish. Let sit to room temperature. Use BACON GREASE (if you are cooking bacon along with the eggs, let the eggs sit out while cooking bacon, reserve grease). Using a fork, stir in LOTS of black, ground pepper and plenty of salt. DO NOT ADD MILK, WATER OR ANY LIQUID! Take the bacon grease and use the appropriate amount and heat, not too hot. Add eggs. When the bottom starts to cook start mixing them around. You can probably remove the pan from the heat at this point to finish. You do NOT want to overcook them or under cook. This is where it gets tricky. You want them to look "glossy", but not runny or "dry" if that makes any sense.

Default-small

4 months 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

4 months 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.