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- What Are Scrambled Eggs?
- What’s the Difference Between Scrambled Eggs and Poached or Fried Eggs?
- How to Know If You Have Perfect Scrambled Eggs
- What Do You Need to Make Scrambled Eggs?
- What’s the Difference Between American Scrambled Eggs and Oeufs Brouillés (French Scrambled Eggs)?
- Tips for Making Perfect Scrambled Eggs
- 4 Different Ways to Make Scrambled Eggs
- The Easiest Scrambled Eggs Recipe
What’s the Difference Between Scrambled Eggs and Poached or Fried Eggs?
Scrambled eggs combine the whites and the yolks of the egg, unlike with poached, over-easy, or boiled eggs, which keep the yolks in tact and enveloped by the whites. (Learn Chef Gordon Ramsay’s technique for poaching here.)
How to Know If You Have Perfect Scrambled Eggs
Depending on how you look at it—whether it be an unhinged custard or an unformed omelette—the best scrambled eggs are defined by their loose, large soft curds coaxed from low, steady heat. They’re creamy without being runny, and fluffy without being dry. Chef Gordon Ramsay says: “The secret behind any great scrambled egg is stopping it from overcooking.” (Find Chef Ramsay’s perfect scrambled eggs recipe here.)
What’s the Difference Between American Scrambled Eggs and Oeufs Brouillés (French Scrambled Eggs)?
Cooking over low heat is essential for getting perfect American-style scrambled eggs. French-style scrambled eggs rely on a slow evaporation over low heat, and thus are even closer to a loose porridge than the American-style, which are usually just firm enough to be served on a plate.
Tips for Making Perfect Scrambled Eggs
- To make large, soft curds, pour beaten egg mixture into the warmed pan, and using a spatula, drag lines from one edge of the pan to the other, pulling the eggs into large segments. Repeat from a new starting place after a few seconds.
- Add dairy last. Adding whole milk or heavy cream to eggs before cooking them is unnecessary, and tends to thin out the structure and make it easier to overcook or dry them out. A low heat will result in the creamier consistency you’re after, and finishing with an indulgent ingredient like creme fraiche will allow both flavors to ring true, rather than dilute one another.
4 Different Ways to Make Scrambled Eggs
- To make soft scrambled eggs, cook beaten eggs over very low heat in melted butter, stirring in figure-eights and cooking slowly to coax curds from the egg mixture. When consistency is to preference, finish with a dairy like creme fraiche or goat cheese for extra creamy eggs, and season to taste.
- To make fluffy scrambled eggs, whisk beaten, seasoned eggs with milk and cook over medium heat with melted butter. Allow the bottom to set for a minute before you begin to scramble, resulting in larger clouds of egg.
- To make scrambled eggs with an espresso machine, crack eggs into the stainless steel milk pitcher. Beat a few times, then add a few tablespoons of butter. Using the steamer wand attachment, submerge in the egg mixture and open the valve. Move the pitcher in circular motions like you would to make cappuccino foam, about 1 minute. Spoon the eggs onto a plate and season to taste.
- To make tasty spiced Indian scrambled eggs, saute a ginger-garlic paste in a large skillet over medium heat. Add 1-3 finely diced green chilies (according to heat preference), and saute for 1 minute. Add 1-2 tsp cumin seeds, then 1 small chopped onion. Cook until softened, then add 1 medium tomato, chopped, and 1 chopped green bell pepper. Season with ½ tsp ground turmeric, ½ tsp ground coriander, and ½ tsp ground cumin. Reduce heat, and add beaten eggs (about 3 large eggs) and season with salt and pepper. Gently stir until well-combined and eggs are cooked to preference.
The Easiest Scrambled Eggs RecipeEMAIL RECIPE
- 3 eggs
- 1 tablespoon butter
- Kosher salt and black pepper, to taste
- Melt the butter in a pan over medium heat. Crack the eggs straight into the butter.
- Taking care to avoid the yolks, gently scramble the whites of the eggs until just set.
- Break the yolks and fold them into the cooked whites until combined.
- Remove from heat, and season to taste.