Perfect Scrambled Eggs
- PREP 10min
- COOK 5min
- TOTAL 15min
If you love soft and creamy scrambled eggs, our recipe is perfect for you. A quality nonstick pan and flexible spatula are handy for making scrambled eggs. Use medium-low heat and be aware of carryover cooking. Eggs are delicate and cook very quickly. We take the pan off the heat before the eggs are fully cooked. Give the eggs a few seconds in the hot pan (off the heat), and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
You Will Need
4 large eggs
⅛ teaspoon kosher salt, or more to taste
½ tablespoon butter or olive oil
Freshly ground black pepper and chopped chives for serving (optional)
Directions
1Crack the eggs into a medium bowl, add the salt, and whisk until smooth and frothy. Let them sit for 5 to 10 minutes.
2Melt the butter in a medium nonstick pan over medium-low heat. When the butter begins to sizzle, whisk the eggs once more, then pour them into the skillet. Immediately use a flexible spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
3Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds.
4When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired).
Adam and Joanne's Tips
- Olive oil: It’s pretty standard (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruitier olive oils.
- The nutrition facts provided below are estimates.