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How to make Scrambled Eggs?
Scrambled eggs are one of the world’s easiest and most convenient breakfasts. All you need are a few basic ingredients. Scrambled eggs are quick to whip up, and it’s perfect when paired with toasted white bread coated in butter. A little bit of ketchup and you’ve got a delicious breakfast.
I’m an expert in making scrambled eggs, and I’ve been making them for a long time. Surprisingly, many people are unaware of how to make perfect scrambled eggs. That’s why you are here! 😉 So, what are perfect scrambled eggs? They’re not overcooked and light and fluffy in the right way. The butter provides the proper fat ratio, which provides an incredible flavour.
What do you need to make Scrambled Eggs?
Fresh eggs, Butter, Salt.
You want the freshest eggs available right from the farm. Butter adds a ton of flavor, although you can skip it if you prefer olive oil. Use a nonstick fry pan; this makes a difference. Older pans won’t work that well.
The key to perfect scrambled eggs is whisking them properly. This step is vital to ensuring that the egg white and yolk are aerated and emulsified. Personally, I enjoy adding a splash of milk. Cook your scrambled eggs on the lowest heat. One of the key aspects is to not overcook the eggs. This is incredibly important, especially if you want creamy and soft eggs.
Add a sufficient amount of butter or cooking oil to prevent the egg from sticking to the pan. Then use a circular motion to ensure that the eggs are rounded up. Remove the pan from the heat as soon as you see the eggs coming together. You want to ensure that you have the right consistency. Your scrambled eggs will appear slightly wet. That is when you know it’s time to move the pan off the hot stove. That slight wetness will ensure that the eggs are cooked to the right level.
Another important piece of advice is to not season your scrambled eggs prior to cooking and only to do so after the cooking process. You can season with a tiny pinch of salt and white pepper. Serve with toast and ketchup! Enjoy!
What to Serve with Scrambled Eggs?
There are so many side-dishes that pair with this dish. You can use scrambled eggs in Asian fried rice with some Korean Gochuchang, veggies and some sesame seed oil. For a more western approach, consider Roasted Baby Tomatoes, Grilled Asparagus or Garlic Bread. Scrambled eggs are also really tasty in a sandwich with butter and ketchup. And if you like that cheesy flavour, consider sprinkling some parmesan cheese or grana padano.
Scrambled Eggs are a rich source of protein. It comes together in a few minutes and can provide you with energy throughout the day.
Ingredients
- 4 Eggs – whisked
- ¼ Cup Milk
- Salt and pepper to taste
- 2 Tbsp Butter
Instructions
- Crack the Eggs and Add Milk: Crack the eggs into a bowl. Remove pieces of shells, if any. Add milk in the bowl and whisk the eggs. Make sure to whisk vigorously until the mixture becomes frothy. Add a pinch of salt and pepper in the bowl.
- Cook the Eggs: Preheat the pan on the lowest heat. Melt the butter on the pan. Move the butter around so that all the surface of the pan is covered with butter. Pour the egg mixture on the pan. Allow the egg mixture to sit on the pan until the edges start to set. Gently push the egg from the edge towards the center creating the soft curds. Continue to cook while stirring gently until the eggs are cooked, but still runny and soft. Remove the egg from the pan and serve immediately.
Notes
Storage: Store in a airtight container for a maximum of 24 to 48 hours. It is best to make the scrambled eggs fresh, however there are days when you will have really early morning.
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