Scrambled egg, there is little that is tastier with your breakfast. Of course, they are best when they are fluffy. This is exactly what many people fail to do, yet it is easier than you think. Today I will tell you how to make the best scrambled eggs. Then you will always have nice and fluffy scrambled eggs for breakfast, and you will eat them more often! There are a few simple tips to apply that are guaranteed to get you there.
It seems hard
I’ve been told a lot of times that it’s hard to make scrambled eggs look really good. I admit it, I too have said this a lot in the past. But since I discovered this scrambling method, no more.
Sure, anyone can scramble an egg, that’s certainly true, but to create that airy and proper shape is really a different cake. It’s not higher math, you just have to get the hang of it. In fact, if you do get it wrong you can get those rubbery browned eggs as a result. Dry, and not tasty at all!
Down to business
So, how do you make those yummy scrambled eggs? With this recipe, you’ll be just fine!
- 4 large eggs
- 2 tablespoons whole milk or water
- Grated cheese
- Pepper and salt
- Non-stick frying pan
Some important notes
- This recipe makes 2 servings, 2 eggs each, hence you need 4 at a time. Put these in a medium non-stick skillet. The 4 eggs is the magic number for me because these go just fine in a medium-sized skillet, you won’t have too many and not too few.
- If you have a small skillet, you can also opt for 2 eggs at a time. If you have a large skillet you can opt for 6 eggs at a time. For best results you need a non-stick coating. And further, for adding cheese use a maximum of 1 tablespoon of cheese per egg. Then there is the quality of the eggs.
- You can mix up all kinds of eggs and still make a decent scramble out of this. However, if you want to get the most out of it then make sure you choose pasture-raised eggs. These are nice and nutritious with a bright yellow yolk.
Set cheese aside
If you plan to add cheese to the eggs, set the cheese aside and make sure it is well shredded or grated so you can add it quickly.
- Put the skillet on your stove and turn on the heat. Make sure the skillet gets hot well, but don’t turn the heat up to high.
- Prepare your eggs. Break them in the bowl and mix them with a tablespoon of milk or water. If you use water then that’s fine. For example, this is a must for people with dairy intolerance, but adding a little liquid is not a bad idea, as it provides lightness. So if you can add another liquid this is also recommended.
- Add some salt and pepper to your own taste.
- Beat the eggs firmly for around 60 seconds, making sure the eggs are well mixed with the milk and spices.
- Grease the frying pan. Personally, I usually use butter, but only if the skillet is not very hot. The advantage to butter is that its boiling point is very low. This means it melts easily. When you let the skillet get hotter you can use something with a higher boiling point.
- Then pour the eggs into the pan, keeping the heat low or on medium. You don’t want to be too impatient. If you overcook the eggs they will taste rubbery. Use a spatula for stirring. Pull the outer edges in with the spatula.
- Move the spatula along the edge of the pan, now is the time to add the cheese. Pull the fried egg pieces from the edge to the center and repeatedly expose them to the milk or water.
- At some point, the scrambled eggs will begin to form. Keep repeating step 7 until the eggs are cooked. Perfectly fried eggs, by the way, are not runny, but moist. Without brown edges. If you use the ”outside-in” technique, you can’t really go wrong. Not difficult, but you have to get the hang of it!