Everyone and their mother claims to make the best scrambled eggs. We're no different—we're just not your mom.
You will need
- A small frying pan
- preferably a heavy one with a nonstick surface
- A plastic spatula or wooden spoon
- A small bowl
- A fork or whisk
- 2.0 tbsp butter
- 3.0 eggs
- And salt and pepper
- A little water
- A little milk
- 1.0 tsp fresh herbs
- like thyme
- or chives
Step 1 Beat eggs Crack the eggs into the bowl and beat with a fork or whisk until the whites and yokes are completely blended.
Use eggs that are straight from the refrigerator, rather than room-temperature eggs, for best results.
Step 2 Add salt and pepper Add salt and pepper to taste. If you’ve woken up hungry for a little adventure, you can also add 1 teaspoon of thyme, oregano, chives, or any other fresh herbs.
For fluffier eggs, beat in 1 to 1 1Ú2 tablespoons of water per egg. For creamier eggs, add 1 tablespoon of milk per egg.
Step 3 Warm pan Warm the frying pan over low heat. You can tell when the pan is warm by holding your hand about 6 inches above it. You should feel a dull heat coming off its cooking surface.
Step 4 Melt butter Slowly melt the butter in the warm pan. When it begins to foam, you’re ready for the eggs. If the butter turns brown, you’ve overheated the pan and should start over!
Step 5 Pour in egg Pour your egg mixture into the pan and let stand for about 10 seconds, or as long as it takes for the eggs to begin setting. For fluffier curds, let the egg mixture sit 10-20 seconds in the pan before stirring.
Step 6 Stir gently Stir the egg curds gently with the plastic spatula or wooden spoon to one side of the pan, and allow the uncooked portions to run to the other side. Continue to stir, gently, as curds continue to form.
Step 7 Cook eggs Cook and stir for 2-5 minutes or until the eggs are firm but still moist.
Did You Know:
The most common egg eaten in the U.S. comes from the Single-Comb White Leghorn chicken.