Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation — over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible — burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you read more.
- Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
- Allow eggs to warm up to room temperature before cooking.
- Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
- Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
- Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
- Once the eggs are in the skillet, cook them on low heat, stirring continuously.
- If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
- Remove the eggs from heat when they've solidified but still have a glossy sheen.
What are your tips to making perfectly scrambled eggs?
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i think the main tip is beating a bit of milk into the scrambled egg mixture.
1The main tip for me is making sure my heat is low enough. A double boiler works beautifully, but seems a bit fussy, to be sure.
I have gotten amazing and runny scrambled eggs on the other side of things by blasting the heat high, using plenty of oil, and stirring like crazy while I pour the eggs onto the pan. Continue stirring like crazy and pull the eggs of in just over a minute. It's easy, but takes some arm strength to keep a fast beating motion up.
2I can't stand runny eggs. I put a touch of milk in them and some garlic powder and i have them around chives. i cook them until the are well done.
3Thank you! Seriously. My boyfriend and I bicker over whether milk or WATER is better in eggs. I like the way they come out with milk way way better. Does anyone else use water?
4Said8me: My husband used to use water, but I have converted him to milk - It's so much better!
As for the the eggs themselves, I love scrambled eggs but only if they are well done. I like when they turn brown from the butter. I can't eat them if they are runny.
5Ugh, the eggs in that pic are enough to make me gag. I absolutely will not eat runny eggs. They have to be well cooked.
I usually only put one yolk for every 3-4 whites, add milk or water, and Tony Chachere's. Delish!
6Jeez, the eggs pictured are absolutely revolting to look at. YUCK! Total VETO.
I use milk. Sometimes a sprinkle of cheese with chives and pepper. Garlic powder and such. I require eggs well done.
A non-stick pan is an absolute MUST, though.
7i don't know if i have any tips that are any better or more successful than what you shared but i have found that over the years my technique has gotten a lot better. growing up i made runny eggs and never found out why that was the case. i usually add just a bit of milk when i'm beating the eggs, but i guess maybe i put too much in or something since i felt like i was always draining them once they were on my plate. it's not often that i overcook my eggs, but i do know that when i go to the diner, i get eggs that are a bit more on the dry side which is NOT tastey.
8Don't forget to add salt and pepper! Nothing worse than unseasoned eggs.
9World Egg Day?!? I think I'll put your tips to good use and make breakfast for dinner tonight.
10Dill is awesome in eggs.
11I think the picture has some sauce on the eggs.. at least I hope it does because that would be a whole lotta food poisoning.
Oh c'mon, now we need instructions even for darn scrambled eggs?!?
12I like to add a little sour cream to my eggs before I scramble them. It makes them fluffy and adds a little flavor. Salt and pepper is a must, but add pepper after they're cooked because pepper burns. The eggs in the picture are a little too "wet" for my taste, but I've learned as I've gotten older, that eggs are must tastier when they haven't been cooked to death! Eggs will continue to cook after you take them off the heat.
13I use milk generally, but mayo actually works quite well also.
14Cooking scrambled eggs is one of my favorite dishes to make. It takes a delicate hand and lots of love. I agree w/ the first poster, I also add a splash of milk into my beaten eggs. I like mine fluffy and soft, but not runny.
15Yuck - the eggs in the pic are too runny!
I use a bit of cold water and I scramble the crap out of them with a little salt n' pepper before adding to the pan.
16My husband swears by a dab of softened cream cheese instead of milk. Seems to do the trick, although if we really want eggs and are out of everything else, water is better than nothing at all.
17I've never actually seen anyone screw up scrambled eggs, it has to be the easiest breakfast out there.
The only way to ruin them is to have them all runny and gross like in the picture.
18I've never heard of anyone using water in their scrambled eggs, that's disgusting.
19I disagree with most of the posters above - runny eggs are hardly ruined. They're delicious. Folks who predict doom and food poisoning and such are likely the same killjoys who take their steak well done. Lame.
The more firmly set eggs are, the more likely they are to have dried out on the inside. Moist and fluffy and tender eggs with no tinge of brown is the way to go. You *could* cook them until they're brown, just like you *could* cook a burger until it's a shriveled hockey-puck of lost possibilities, but why would you?
20I have to agree, runny eggs are awful. I have to disagree, though, lol, that scrambled eggs are that "easy" and that not many people screw it up. Besides the fact that I've never seen two people make scrambled eggs that turn out exactly the same, I've had awful scrambled eggs in restaurants so often that I don't order them anymore. I think the worst thing is large crunchy bits of shell. That's happened to me several times when eating out and it just seems like such an elementary careless thing for a chef to do - plus there's nothing like hitting multiple pieces of shell between your teeth to put you off your breakfast! I have to be honest, I've also since seen exactly how much butter and cream a lot of restaurants put into scrambled eggs to make them taste better - when all you need is milk and a bit of care in cooking them - to feel good about ordering them again! At least it's harder for them to slip in the extra fat with poached eggs!
21I think it's also important to beat the eggs well enough to work in lots of little air bubbles to get a light & fluffy texture.
22I bring both the eggs and butter to room temp beforehand. Add a healthy splash of whole milk or cream, and scramble vigorously over medium heat. I season with salt and pepper only after plating. (To salt earlier alters the protien structure of the egg.) I'm going off to make some now!
23shoneyjoe - A lot of people don't like runny scrambled eggs just because they don't like the taste. I take my tuna raw, my steak rare and my fried eggs over medium, but I hate runny scrambled eggs. I cook mine just past the point runny-ness and then am good to go!
I scramble mine with milk too, just a splash.
But MY #1 rule for scrambled egg, which I'm surprised a lot of people aren't saying...
THEY NEED CHEESE!
Mmm, throw some shredded cheddar in the mix, or top with grated fresh mozzarella... oh yummm.
24My secret s OLD BAY!!!! it is the perfect seasoning for eggs and pretty much anything.
25now I really want some eggs
26I like to use a splash of milk, but I cook the eggs in extra virgin coconut oil. It's a little healthier than butter, but has a great taste. It may sound a little weird, but it tastes great!
27I love scrambled eggs with cheese, tomato, salt, and pepper!
28I love scrambled eggs with cheese, tomato, salt, and pepper!
29I cannot STAND overcooked eggs. Ugh. Your best tip= take eggs off the heat when they are solid but still glossy! If they're turning tough and brown, your eggs are burning!
30i always add a splash of milk to my scrambled eggs. i don't like the runny eggs. i like them, light, fluffy and pretty much cooked through.
31I think usually people just beat up 2-3 whole eggs but I found taking out the yolk for the 2nd and 3rd egg helps the end result to be fluffier and lighter in taste. Less fattening too since there is a lot of fat content in the yolk.
32I usually do 2 egg whites and 1 whole egg, then add a splash of milk or tiny dollop of plain greek yogurt to the mix. Then seasonings (oregano, salt/pepper, a little chili powder) and cook over low heat, stirring constantly.
Then the eggs are still slightly too wet for my tastes, I turn off the heat, but flip them twice more in the pan to finish off the cooking with the residual heat.
A couple dashes of Louisiana hot sauce, and I have myself a feast!
33milk makes eggs rubbery. all you need is a little water. the secret is beating your eggs quickly to get them light and airy, and putting a lid on the pan. the water you added to the eggs vaporizes, and the steam means your eggs will be fluffy and fully cooked without being dry.
34That sounds like a good tip^
35The eggs in the picture have been WAY overbeaten in the pan. Hence why there's that erky goo around the edge. You can still do soft scrambled but don't beat the living daylights out of them in the pan, pour in, let set for a bit then start to move it around.
Milk is a must - cream and smoked salmon for extra decadence!
Me, I prefer them to be medium hard, but not like the rubber they serve in hotels!
36always always organic, free range eggs. makes a world of difference!!!
37I heard that adding salt makes your eggs runny. I like my scrambled eggs done over low-to-medium heat, beaten with a splash of milk (or cream, yummmm) and cooked in a teeny bit of butter. SO good on hot, crispy toast!
38WHY ruin perfectly healthy eggs with MILK!
39I prefer to add seasoning salt...Lawry's is the best.
40Can't do runny eggs either ... A dash of cream makes all the difference (though if I didn't have cream I'd not put anything in).
I cook them quickly over medium-high heat. Add goodies or don't. Don't is perfect. A bit of diced tomato, onion, a mushroom or two and some cheese would be even better.
I'd take them off of the heat when they looked like those in the picture ~ but would let them sit for a minute or two to finish cooking under a lid.
"Breakfast" for dinner is my favorite. Warm waffles with gooey maple syrup on a chilly night >>>> meat & potatoes.
41best seasoning for eggs (esp if you like adding cheese) is TARRAGON. gives a very sophisticated edge to the best comfort food. i also saw one recipe where the chef mixed scrambled eggs with fresh pesto - i've never tried it, but i can vouch that the colors were gorgeous together.
42i always add a sprinkle of garlic powder and some salt and pepper to the egg and milk mixture and everyone raves about my eggs. they ask me if ive ever worked at a diner haha! ( i havent btw )
43Scrambled eggs are truly best when you whip them with an electric mixer (hand or stand) and a little bit of milk, I obviously don't bring out the mixer every morning for breakfast, but you should definitely try it that way sometime.
44Water for omlettes, milk (or nothing) for scrambled eggs
45Yum, now I want scrambled eggs for dinner tonight.
46Low heat is HUGE- any protein cooked at high heat will toughen faster than it should.
47I like my eggs runny, but not like the above photo (runny whites). The way I make mine is to first separate the eggs, and cook the whites until they are almost done. It's in the final thirty seconds/one minute that I then add the egg yolks. This way, you get the creaminess of the yolk, but the nice toughness of the whites.
Chives added to the mixture I like, and a touch of full fat cream. Creme fraiche ideally. However, lately I've become a fan of adding sun-dried tomatoes, or if I have them, cocktail onions.
Dill also works wonders. Adds a nice bit of freshness to the mix.
48I cook them with loads of cheese and a touch of Ms. Dash. I don't like them runny, but I don't like them well done either. I like them perfectly moist looking.
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