Scrambled Eggs

Scrambled eggs. They may seem so simple as to defy a recipe–just eggs, butter, and salt. And yet sometimes a precise technique makes all the difference. Here’s how to make the best breakfast ever.

A nonstick skillet filled with scrambled eggs topped with chopped chives

And here you go. Scrambled eggs that are fluffy and buttery and on the table, start to finish, in just 10 minutes. Weekday mornings just got a whole lot better. Oh, and in the video below, Lucinda plops in a heaping spoon of cottage cheese, which adds a nice creaminess. It’s your call if you want to add it.–Angie Zoobkoff

Scrambled Eggs

  • Quick Glance
  • Quick Glance
  • 10 M
  • 10 M
  • Serves 1 to 2
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Ingredients


Directions

In a medium bowl, gently whisk together the eggs and salt until fully incorporated, about 1 minute.

In a medium nonstick skillet over medium-high heat, melt the butter. When the butter has melted and the foam subsides, pour the eggs into the pan. As the eggs begin to set along the edges, use a spatula to pull them to the center of the pan and tilt to draw any uncooked egg out to the edge of the pan. Turn the scrambled eggs over a few times until they’re no longer runny but are still a little wet, about 1 minute.

Transfer the eggs to a warm plate, sprinkle with chives, if you like, and serve. Originally published February 12, 2018.

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Recipe Testers' Reviews

This dish was a snap to put together. In less than 10 minutes I had breakfast on the table! I think the key is to add the salt to the eggs before cooking. It added zing to the eggs—and the chives were aesthetically pleasing and tasted good!

Perfect scrambled eggs. Enough said. I used 1/4 teaspoon salt and would use a little less next time as well as finish it with a little grind of black pepper. I did not use the optional chives.

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Comments

  1. That’s how I do ’em. But I gave up on non-stick pans decades ago. Not only do you not get a nice sear with them (even though you don’t want to brown your scrambled eggs) but they always lose their non-stick-ability.

    My solution is to use ghee instead of butter and to have the (carbon steel) pan fully heated so that the egg sizzles and floats above the hot surface. Then, just as you describe, I use a silicone spatula to draw the cooked edges to the center and tip the pan to draw the uncooked liquid egg at the center to the perimeter.

    Good Fat brand ghee has a rich butter aroma. My Costco carries it as does Bristol Farm markets, though Bristol Farms may be regional.

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