There is a secret to making the perfect scrambled eggs: you don’t actually “scramble” them. That’s right! Drop your fork and grab a silicone spatula because it’s all about folding in order to give them that perfect, fluffy and slightly creamy texture. I found the legendary Alton Brown’s method to be the best and so I adapted it to my own standards. Bottom line: you’ll have a newfound way to make the best scrambled eggs ever and they will done within five minutes, making them the perfect breakfast to whip up for yourself, your family or overnight guests!
Watch The Video!
Prepare The Eggs
Whisk The Eggs
Prepare The Frying Pan
Cook The Eggs
Scramble The Eggs
Serve The Scrambled Eggs
The Taste Test
- 4 large eggs
- 2 tablespoons heavy cream, half-and-half, milk, or unsweetened nondairy milk (see Jeff's Tips)
- 1/4 teaspoon seasoned salt (I use Lawry's) or Tony Chachere's Creole Seasoning
- 1/2 tablespoon (1 1/2 teaspoons) salted butter (see Jeff's Tips)
- Shredded cheese of your choice (optional)
- Pepper, to taste (optional)
- Gently crack in the eggs into a large mixing bowl and add the cream and seasoned salt (or Tony Chachere's). Whisk aggressively for 45 seconds until bubbles form and it's just slightly frothy on the top.
- Place a 10-12 inch nonstick frying pan or skillet on the stove and add the butter. Set to medium-high heat. As the butter is melting, swirl the pan around for even distribution. Once the butter is lightly bubbling, pour the whisked eggs into the pan and let it rest there, undisturbed for 1 minute (see Jeff's Tips).
- Gently slide a silicone spatula under the eggs. If a firm, yet fluffy bottom layer has formed, it's time to scramble the eggs! Reduce the heat to medium. Using the spatula (and NEVER a fork), gently swirl the eggs around in the pan, folding them (aka mixing them with a swirly flip) so the cooked egg combines with the wet. We will do this for about 1-2 minutes until the wetness is pretty much totally gone and the eggs are fluffy and fully cooked! (NOTE: If you wish to add cheese, while the eggs are still just slightly runny, add a sprinkling of shredded cheese - about 1/3 cup or so - and fold it into the eggs. The cheese will melt into the eggs quickly as the eggs finish cooking).
- Turn off the stove and remove the pan from the heat. Transfer the scrambled eggs to a plate immediately and enjoy with a few shakes of pepper and additional cheese, if desired.
This recipe as is, depending on appetite, can feed 2-4 people (for me, it's 2 people). If you want to feed more, simply double or even triple the recipe to use a whole carton of a dozen eggs. Alternatively, if using only 1-2 eggs, reduce the amount of everything in the recipe accordingly: 1/2 tablespoon cream, a small pinch of seasoned salt and approximately 1/2 teaspoon butter in the pan per egg should do the trick.
For extra creamy eggs, use 1 tablespoon of cream for each egg used instead of 1/2 tablespoon.
If using more than 8 eggs (let's say you use 12), max out at 1 tablespoon butter total, otherwise it'll be too buttery. And in Step 2, let the eggs rest in the heated pan for 1 1/2 to 2 minutes instead of 1 sine there are more of them.
To keep this dairy-free, use an unsweetened nondairy milk such almond, soy, oat, or coconut and use margarine or even ghee (if tolerated) in place of the butter.