How to Make Perfect Scrambled Eggs Every Time

Instructions

Crack eggs in a bowl. The mix-ins are up to you. For light eggs, add a bit of milk. For creamier eggs, add cream or Greek yogurt. Scramble them with a fork, being careful not to incorporate air into the mixture. The minute the separation of white and yellow — or white and yolk — disappears from the mixture, stop scrambling. You want to blend it just enough that you don’t see separation.

Start with a healthy amount of fat in a pan that’s warm but not hot. A screaming hot pan is the most common mistake because it cooks the eggs immediately upon contact. When that happens, the natural water component of the eggs boils out. This leaves you with a dry, rubbery excuse for breakfast.

Season the egg mixture with salt and pepper as soon as it goes into the pan. As for the amount of salt and pepper? It just takes practice, friends. Slightly swirl the pan, so some egg hits the edges. The eggs will begin cooling the pan down so the pan has to come back up in heat. This is a good thing. You want the eggs and the pan to come up in temperature together. That way, the eggs won’t begin cooking on the bottom until they’ve had a moment to sit in the pan.

Once the eggs begin cooking on the bottom, gently scrape the pan and turn the curds, rather than vigorously scrambling them. Treat the eggs gently. To get nice, big fluffy curds, you have to be patient.

The most important part is getting the eggs out of the pan at the right time. The eggs really need to come out when they still look slightly undercooked. The protein is so tender and cooks at such a low temperature that the carryover heat from the eggs will finish the cooking when they come out of the pan. So when they still look wet, with that nice, shiny glisten, get them out of the pan and onto a plate.

Recipe courtesy of Chef John Currence, Big Bad Breakfast