It’s no secret that since Mazen was born I have had a love affair with eggs. Call it a physiological craving or a random change of palate – I have no idea when my taste shifted from oatmeal to eggs. Of course I still love oatmeal and eat it each week (along with pancakes, French toast, overnight oats and smoothies), but my current favorite breakfast is eggs, fruit and toast.
Many of you have commented on the color and apparent creaminess of my scrambled eggs. The color, most often a deep golden yellow, comes from the fact that I purchase pastured local eggs, either from one of our farmer’s markets or from our neighbor who has a girlfriend with chickens. When traveling, I’ve eaten eggs that are most likely from that other kind of chicken, and I can see and taste a huge difference. So the first step to enjoying delicious scrambled eggs is to buy eggs laid by chickens who have spent their lives in grass.
My scrambled egg technique actually comes from Matt, who was the infrequent household weekend egg cooker for years. Once I started making them on my own on a regular basis, I adopted his technique as my own (although he says I don’t use enough butter and stir too much!) This is how we make our perfect, fluffy, creamy eggs every time:
For those who don’t have video-watching capabilities, here’s the text version.
Step One: Crack your farm-fresh eggs into a mason jar, add a pinch of salt, add a tablespoon of water and beat until all the yolks are broken. I use a jar because it takes up less space in the dish washer than a bowl. The salt is absolutely necessary – your eggs will taste bland without it. I prefer my salt IN the eggs instead of on top. The splash of water helps to steam the eggs, making them fluffy.
Step Two: Preheat a non-stick frying pan to medium low heat. I’ve made eggs in stainless pans with much less success, so if you swear by stainless make sure you really go heavy on the butter. We have Calphlon non-stick pans that I bought at BB&B with a coupon and love them.
Step Three: Add a tablespoon of butter to your hot pan, allow to melt and spread and pour in your eggs. The butter contributes to rich flavor and helps a bit with the non-stickness.
Step Four: Using a rubber spatula (a spoonula will work best!) push your eggs around the skillet being careful not to break them apart too much. There’s nothing worse to me than stringy bits of egg stirred too heavily with a fork. Keep folding the large pieces of egg over like an omelet, including scraping the edges, until the eggs are allllllmost cooked.
Step Five: When the last bits of liquid are present, cut your heat and remove the pan. Since the eggs will keep cooking for a second, they will be done by the time you get a plate. Overcooking eggs makes the proteins constrict and then leak water on the plate – giving your toast and fruit a soggy bath!
Step Six: If you choose, season with black pepper and serve with buttered toast and fresh fruit.
What techniques do you guys use?
[email protected] says
September 23, 2014 at 6:05 amLots of clarified butter and the lower heat is key for sure! It took a while for me to perfect them but scrambled is now my favourite way to eat eggs..your egg pics were the final push to reintroduce in to my diet after over 10 years…totally alluring! 🙂
KathEats says
September 23, 2014 at 6:39 amYay for eggs!
Jenni says
September 23, 2014 at 6:43 amThe Gordon Ramsay method is the best that i have found so far for perfect, creamy and decadent scrambled eggs.
KathEats says
September 23, 2014 at 6:55 amWhat does that entail?
Jenni says
September 23, 2014 at 7:09 amHere you go http://gordonramsaysrecipes.com/03/11/ I use no fat milk instead of the creme fraiche, but it still comes out amazingly creamy.
KathEats says
September 23, 2014 at 8:25 amThanks!
GG says
September 23, 2014 at 1:59 pmI second this method- these scrambled eggs are wonderful. We always make this for guests, too, and receive rave reviews.
Works without the creme fraiche (I’ve subbed with greek yogurt and whole milk creamer), although it’s best with it, and it’s much less interesting without the chives.
Kate says
September 26, 2014 at 11:03 amI bookmarked the Gordon Ramsey method the other day, and got around to making his scrambled eggs this morning. I was going to use sour cream in place of the creme fraiche, but ended up leaving it out all together at the end, as they were already so creamy and fluffy. I topped mine with a sprinkle of parmesan and some freshly ground pepper. Wow! Seriously the best scrambled eggs I’ve ever had. Thanks for sharing, Jenni!
Em says
September 25, 2014 at 6:13 amJenni, thank you for posting that! They do look amazing, and I’m now totally going to change how I scramble an egg! (Good to know it works with milk too – I’m sure crème fraîche would be phenomenal but it’s not a staple in my house.)
Maria says
September 27, 2014 at 4:06 amThank you Jenni for posting this recipe. I just tried it this morning and it is to die for 🙂 No more rubbery eggs for me
Kaila @healthyhelperblog! says
September 23, 2014 at 6:47 amI love scrambled eggs! I always add a little milk to make them nice and fluffy!
Addie says
September 23, 2014 at 6:49 amLoved this video! I especially liked seeing Mazen at the end. So sweet 🙂
jill says
September 23, 2014 at 7:07 amThese look delicious. I wondered what kind of technique you used – I figured scrambled eggs were super easy, so I wasn’t sure about the need for a tutorial, but this is great. I liked the part about overcooking leading to that gross egg-water. I had no idea! I can get fluffy eggs if I cook them in the microwave, but I’ll try your way next for sure 🙂
Tonya says
September 23, 2014 at 7:10 amI’ve been scrambling eggs since I was a kid. I learned the “push around” and “add a little water” method from some PBS cooking show that aired in the 80s. Either Julia Child or Yan Can Cook or one of those french guys. LOL
Anele @ Success Along the Weigh says
September 23, 2014 at 7:15 amI pretty much make mine the way you make yours. I don’t do salt though. I cut salt wherever I can and always put some fresh cracked black pepper in it so there’s plenty of flavor for us. If we want a little more flavor I’ll add scallions and maybe a pinch of Parmesan cheese.
Ella P says
September 23, 2014 at 9:22 amDear Kath,
thank you so much for sharing this recipe with us.
To Anele: adding Parmesan cheese is an excellent idea (that’s what they actually do in Italy).
A big hug,
Ella
Michele says
September 23, 2014 at 8:29 pmYes – we always had some grated parmesan cheese on our eggs growing up in my Italian household! Love it! Also added a splash of milk for fluffiness.
Tory @ tory of my life says
September 23, 2014 at 7:16 amLow and slow baby! My mom cooks her eggs in about 30 seconds and they are rubbery and bleh! I find the process of pushing the eggs around as they sloooowly cook somewhat therapeutic.
Tammy says
September 23, 2014 at 7:30 amLoved the video!!!
Bhavya says
September 23, 2014 at 7:47 amThank you very much for making this video for us Kath, Great tips!!!!!. Will try your way tomorrow, lil secret I did not implement was adding a lil water..:)
Ali says
September 23, 2014 at 7:48 amMy favourite way to cook scrambled eggs is to cook them in avocado oil!!! Have you tried it before?
I had to laugh at the idea of a mason jar taking up less space than a bowl in the dishwasher. You should give us a video of your dishwasher loading next!
Angela Gilmore says
September 23, 2014 at 7:51 amI’ve never added water, but I have added milk. And strangely enough soy milk actually makes them fluffier than dairy milk. My son loves eggs so we make them constantly; I’m going to have to try your method, your eggs really do always look delish.
Shawn says
September 23, 2014 at 8:13 amLooks delicious! I was wondering how many eggs you typically eat for breakfast?
KathEats says
September 23, 2014 at 8:25 am2 🙂
Sally says
September 23, 2014 at 8:27 amI love scrambled eggs – so quick and easy. I totally agree with you about egg quality, you really can both see and taste the difference in all dishes but particularly when served so simply – the best eggs are a key, no-brainer purchase.
As an aside I have absolutely noticed a big difference in how most US places (yay for generalisations!) serve their eggs compared to us in Europe – you definitely seem to prefer your scrambled far drier than ‘we’ do. Whilst not an advocate of the cheffy ‘half eggs half butter’ soupy version that you’re ‘supposed’ to do, I always have to ask for mine to be much less done when I’m in the States.
Jessica says
September 23, 2014 at 6:19 pmI hate the over-cooked, too-dry version of scrambled eggs, so now I know to ask for “soft scrambled” eggs when I’m at a restaurant. Apparently that’s the term to use when you want them less cooked.
Sabrina says
September 23, 2014 at 8:46 amI haven’t made scrambled eggs in a long time, but now of course I’m craving them. There are three times where I always use a LOT of butter – 1. cooking eggs 2. making grilled cheese 3. cooking mushrooms.
KathEats says
September 23, 2014 at 8:47 amAmen to that list!
Barbara says
September 23, 2014 at 9:03 amEgg water mystery solved! Do you keep your butter at room temperature?
KathEats says
September 23, 2014 at 9:16 amYes I do. Small batches at a time.
Carrie @ Kiss My Whisk says
September 23, 2014 at 9:07 amSometimes I like to stir in some ricotta cheese after I take it off the burner, and then topped with chives.
Tonya says
September 23, 2014 at 10:04 amyummm
Emma says
September 23, 2014 at 9:20 amHuh, I like my scrambled eggs well done (overcooked) *because* they come out dry! I’ve never experienced wateriness from overdone eggs.
Lisa C says
September 23, 2014 at 9:25 amMy grandpa always used a little water, rather than milk, and said it made them fluffier. You brought back a nice memory!
Susan Mc says
September 23, 2014 at 9:56 amGreat video, thx for the tips! I always want to add extra butter and cheddar cheese, but try to limit that to special occasions… your version is so much healthier! 😉
We need to find a consistent source for pastured eggs, quality ingredients are key!
Alexa @ simpleeatsfood.com says
September 23, 2014 at 10:09 amI usually whisk in a stream of skim milk before whisking my eggs and cook them on low heat, while constantly moving the eggs towards the center of the pan with a spatula…sort of similar to how you cook them. Guaranteed creamy eggs every time!
melissa says
September 23, 2014 at 10:17 amwhere do you get your butter?
KathEats says
September 23, 2014 at 10:45 amWhole Foods salted
Elise says
September 23, 2014 at 6:14 pmWhy do you store your butter in a jar? And do you unwrap it when you bring it home to put it in the jar? (I assume it comes in sticks)
KathEats says
September 23, 2014 at 6:17 pmTo keep it neat at room temp. I put about half a stick at a time
Ellen @ Wannabe Health Nut says
September 23, 2014 at 10:27 amThis is great! I can never get my eggs just right — I’m always too scared to under cook them, but I will trust you and cut the heat just a bit earlier. What heat setting do you use? Medium-High? Thanks!
KathEats says
September 23, 2014 at 10:45 amJust medium…on the lower side
Bernie says
September 23, 2014 at 10:58 amThis is very similar to how I cook my eggs. I didn’t watch the video (on my phone) but one tip I use that wasn’t mentioned in the directions is to use a lid on the pan over low heat, so the tops of the eggs get heated through as well. This goes hand in hand with your “take them up early” method. I also prefer milk or cream to water, but often don’t add anything at all and they still taste great!
[email protected] says
September 23, 2014 at 11:16 amLove me some scrambled eggs! While on a 48 mile bike ride with just a few miles left to go I was starving and couldn’t stop thinking about eggs so I pulled over long enough to text the hubby to scramble me a couple to have ready when I returned. Did those ever hit the spot after the long workout!
Rachel says
September 23, 2014 at 11:21 amI melt butter into a non-stick pan, with the burner set to low, and then crack the eggs. When the whites start to set, I salt and then whisk until they are scrambled. I use a rubber spatula and stir constantly until cooked. They are always very creamy, unless of course the heat is too high.
Pat says
September 23, 2014 at 11:52 amEggs from free-range chickens are the best! My friend has several varieties of chickens so I get eggs with different colored shells, including a lovely blue-green. I scramble my eggs with your method, though i don’t use salt. I may start. I make 3 eggs for the two of us, just the right amount for us. My eggs are usually large to extra-large in size.
KathEats says
September 23, 2014 at 11:53 amThe salt – just a pinch of kosher – really enhances the flavor. I have forgotten in (the same with oatmeal) and couldn’t believe how bland they were. Of course that’s because I’m probably used to it, but a little goes a long way!
Rachel says
September 23, 2014 at 12:11 pmI eat two eggs every single morning for breakfast. I always fry them instead of scramble because I love runny yolks, but I may have to try this out.. loving the ricotta cheese suggestion from another commenter!
Alex @ Get Big, Go To Work says
September 23, 2014 at 12:34 pmI’ve never used a specific technique for my scrambled eggs…sometimes I’m too impatient. I do buy my eggs locally though from pastures raised chickens. I agree that it makes all the difference in color and taste, especially. I am sure the nutritional profile is slightly better as well! Hard to go back to the other chicken when you’ve eaten pastured eggs.
ErikaMC says
September 23, 2014 at 1:16 pmI can’t believe you just use water – I thought for sure you’d use milk. I noticed a huge difference when I started using milk instead and it makes them so much better. We have our own chickens and they are much better than store-bought.
KathEats says
September 23, 2014 at 2:05 pmsomeone told me once that milk burns and water fluffs, so that’s why I have always done it. guess i should experiment!
Kayla Womeldorff says
September 23, 2014 at 4:49 pmI always used milk too, but recently one of the chefs I work with told me that milk weighs down the eggs and can prevent the ideal coagulation of the protein for scrambled eggs. She said adding water makes fluffier eggs, which blew my mind! So Kath, it looks like your technique is chef approved! 🙂
KathEats says
September 23, 2014 at 5:16 pm🙂
ErikaMC says
September 24, 2014 at 11:48 amInteresting. I guess I was just going by taste but I’ll try water again and see if they are fluffier.
Melissa Moore says
September 23, 2014 at 1:20 pmKath, I add a tablespoon of plain yogurt (instead of water). You love Greek yogurt so I feel you would enjoy this.
Emily @ Tips on Healthy Living says
September 23, 2014 at 1:30 pmThere was a great recent Cook’s Illustrated story about this very topic.
If I remember correctly, the take away was:
Use half-and-half
Start with medium high-heat, then go to low after the eggs start to cook
Use a smaller skillet, 8-inch, I believe
I’ve been trying to go this route, and it’s been a success!
I love your water idea, though. I’ve never heard that before!
diana says
September 23, 2014 at 1:56 pmgonna try this technique out tomorrow, methinks. thank you for sharing. ps. loved the blooper with mazen. he’s such a cutie.
Melissa says
September 23, 2014 at 3:02 pmI basically do the same thing – didn’t know there was a ‘technique’ LOL.
I cannot eat anything other than WELL DONE scrambled eggs. ANY signs of liquidy eggs = me gagging.
Jeanie says
September 23, 2014 at 5:10 pmI use a little milk instead of water. I guess because that’s how my mom used to do it. Otherwise, my technique is like yours.
I LOVE how Mazen’s holding his fork. ?
Anna says
September 23, 2014 at 6:00 pmYAY, love that you finally did this! More videos please!! 🙂
Livi @ Eat, Pray, Work It Out says
September 23, 2014 at 7:23 pmI love eggs, and these look delicious!
Katie says
September 23, 2014 at 8:56 pmWhy do local eggs have better colouring? I don’t understand this…
Jenny says
September 23, 2014 at 9:19 pmI use a wooden spoon. I swear it makes a huge difference!
Christina says
September 24, 2014 at 11:06 amI swear by the Cook’s Illustrated method. The recipe is reprinted on this site: http://egglove.blogspot.com/2011/09/perfect-scrambled-eggs-says-cooks.html. Seriously the best eggs, ever!
Chelsea @ Designs on Dinner says
September 24, 2014 at 11:42 amI actually have never liked scrambled eggs (I love eggs, but don’t like when the whites and yolks are mixed), but I tried Jamie Oliver’s method of cooking the scrambled eggs slowly in a glass bowl over boiling water, and it was a pain, but it turned out like polenta! Really tasty.
Erin Shmidt says
September 24, 2014 at 7:39 pmI do the spatula method as well and heat the pan with butter on medium for five minutes and then add eggs. Also take off when they are almost there. We just tried Babes in the Wood sausage from Richmond and it was so good! You should visit our farmer’s market sometime!
KathEats says
September 25, 2014 at 4:42 amWe have Babes at our market too! Love them.
Lisa @bitesforbabies says
September 24, 2014 at 8:37 pmI follow the same steps except I HAVE to cook my eggs until well done…I can’t stand mushy, runny eggs! Eew!
Jessica says
September 27, 2014 at 4:47 amAmazing looking eggs. Since shifting up my working hours, giving me roughly from 7:30 – 1:30 without opportunity to eat, I have started eating two scrambled eggs for breakfast every week day. Quick question to your RD self: is this healthy? I find them to be by far the most filling and satiating breakfast but always have the quibble in the back of my mind that 10 whole eggs a week is maybe not so great?? (I don’t really eat any other meat aside from occasional chicken or beef mince.) Thanks for your opinion. 🙂
KathEats says
September 27, 2014 at 6:31 amIf you are healthy then it’s fine 🙂
Clizia Motterle says
September 27, 2014 at 1:32 pmWe cook them on a Bain Marie, really slowly. Fluffiest and silkiest scrambled eggs I have ever had!
athletic avocado says
September 28, 2014 at 3:10 pmyay finally a way to make the perfect scrambled eggs! thanks for sharing!
Melanie says
September 29, 2014 at 1:46 pmIt’s always so interesting to see how other people have different ways of doing things! Quick question – you said you use a mason jar to scramble the raw eggs since you can put that in the dishwasher and if you used a bowl you’d have to hand wash it, why is that? I put all of my bowls and even all of my big pans directly in the dishwasher and have never had an issue. Just curious!
KathEats says
September 29, 2014 at 2:24 pmI guess what i mean is the bowl takes up a lot more space. I often hand wash bigger bowls to save room for everyday dishes.
Nicole says
September 30, 2014 at 2:46 pmI use a mason jar too to mix the eggs. My dad always used a glass cup so I just picked that up from him. I am on a major egg kick right now! Funny, because I am pregnant and I just can’t get enough. My favorite thing to add to my eggs is a spoonful of cottage cheese! Have you ever tried this? I found the idea on another blog…can’t remember which one, when I was pregnant with my last baby. I love it and since getting pregnant again, that addition is getting used often!
Nancy says
April 7, 2016 at 10:22 amUsing a mason jar is a brilliant hack — having a bunch of weird sized bowls in my dishwasher does annoy me! Maybe I’ll start keeping a few extra jars on hand now!