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.

The recipe serves 1 person, although normally I do not allow myself more than 2 eggs scrambled, so I was happy to be allowed 3. It was easy to control the amount of cooking in a wide skillet, stopping it before the eggs became too dry. I ate my scrambled eggs with buttered toast. Normally I make scrambled egg in the microwave and I felt this method allows greater control of the extent to which the eggs are cooked. A quick, easy, and tasty meal.

This is a super easy and clean recipe to follow. The amount was perfect for one person. Hands-on it took 10 minutes, which was the time to break and whip the eggs, cut the chives as well as turn the eggs. It took about 2.5 minutes for the bubbling in the butter to subside and I was actually surprised it took so long.

The technique of these scrambled eggs is very simple, but one has to keep an eye to make sure the eggs don't overcook, as this can happen easily. Hence the reason you want to make sure it does indeed take 1 minute. The end result, very soft and fluffy eggs, that were far from dry. They also felt creamy. Definitely a repeat recipe.

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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.

    1. Thanks, Rainey! That’s really helpful. Thanks so much for sharing with us.

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