Scrambled Eggs

Scrambled Eggs

The foolproof way to make sure the texture is exactly how you like it.
TIME 10 minutes
MAKES 2 to 4 servings
4 eggs
Salt and freshly ground black pepper
2 tablespoons butter or olive oil

1 Crack the eggs on a flat, hard surface and open them into a bowl. Sprinkle with some salt and pepper and whisk until the yolks and whites are just combined.

2 Put the butter or oil in a medium skillet, preferably nonstick, over medium-high heat. When the butter has melted or the oil is hot, pour the eggs into the pan. Let the eggs cook for just a few seconds to heat up, then begin stirring frequently and scraping the sides of the pan.

3 As the eggs begin to curdle, some parts may look like they’re drying out; whenever you see that, remove the pan from the heat and continue stirring until the cooking slows down a bit. Then return the pan to the heat and continue cooking. The eggs are done when they’re creamy, soft, and still a bit runny; do not overcook or the eggs will become tough. (If you like them that way, go ahead.) Serve right away.

  • 11 Things to Add to Scrambled Eggs
1 1 teaspoon chopped fresh stronger herbs, like oregano, tarragon, or thyme
2 1 tablespoon chopped fresh milder herbs, like parsley, chives, chervil, basil, or mint
3 Tabasco, Worcestershire, or other prepared sauce, to taste
4 ¼ cup grated or crumbled cheddar, goat, or other melting cheese
5 2 tablespoons grated Parmesan cheese
6 2 tablespoons chopped scallions
7 ½ cup chopped cooked mushrooms, onion, spinach, or other vegetables
8 ½ cup chopped smoked salmon or other smoked fish
9 ½ cup chopped cooked shrimp, crab, lobster, or oysters
10 1 or 2 chopped tomatoes
11 Any cooked salsa, drained if it’s watery

  • You can add a little milk or cream to make the scrambled eggs silkier and less eggy tasting. But don’t add too much or they might get watery; figure 1 tablespoon for every 2 eggs.
  • A wooden spoon or heatproof rubber spatula is ideal for gently scraping the pan as the eggs cook.

Post a Comment