Easy Eats

How to Make Scrambled Eggs

I have a riddle for you that you will most likely know the answer to due to the title of this post: What is one of my favorite foods that I never order at restaurants?

That’s right! Scrambled eggs. I absolutely love creamy, silky, perfect scrambled eggs. One of my absolute favorite breakfast foods. The reason why I never order it in restaurants is because I’m sort of a snob about scrambled eggs. Like steak, I like it a very specific way.

The difference is that when I order a steak in a restaurant, I’m usually paying a lot for it so I don’t mind being specific about its preparation. Scrambled eggs, however, are cheap. Having worked in the restaurant industry for many years, I know how annoying it is to have a very picky customer… so I just avoid them entirely. I usually opt for eggs sunny side up, over easy, or poached.

However, when given the chance, I want these:

These eggs are not hard and lumpy; they have no burned parts; they are absolutely delicious. If you want to completely maximize their tastiness, serve them with some good crusty toast. The toast in this picture is from a homemade loaf that I made the week before. Leftover bread makes great toast.

Soft Scrambled Eggs

Just a moment please...

Yield
Serves 2.
Prep Time
Total Time

The best way to make soft scrambled eggs. It takes some extra time but is definitely worth it.

Ingredients

5 large eggs
3 Tablespoons butter
1 Teaspoon Greek yogurt
Salt and Pepper
Fresh chopped chives (optional)
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Directions

1) In a medium pot, add cracked eggs and butter. Place over medium heat and start stirring it with a small spatula or plastic spoon. You want something that will lightly mix the eggs and be able to get into all the corners of the pan. Don’t leave this pot until your eggs are done.

2) As you stir the eggs, move them on the heat for about 30 seconds and then off the heat for the same time. Lightly stirring the whole time.

3) When the eggs are mostly set, but still fairly soft, remove the eggs from the heat one last time and immediately stir in that one teaspoon of dairy. That will cool the eggs a bit so they will stop cooking and also lighten them up. You can also season with salt and pepper at this point.

4) SEason with freshly chopped chives.

Before I show you the process, let me be completely honest. I had no idea how to make eggs like this until a few months ago when I watched this video by Gordon Ramsey. I knew the kind of scrambled eggs I liked, but I could never get it right until I watched the video.

All you need.

All you need.

After many years of failed scrambled eggs, I can tell you that the two problems with bad scrambled eggs are: 1) over-mixing the eggs or 2) over-heating the eggs. Control those two factors and you will be cool.

This is easier than how most people make scrambled eggs.

This is easier than how most people make scrambled eggs.

Just eggs and butter at this point. That’s it. Put this pot on medium heat and start stirring it with a small spatula or plastic spoon. You want something that will lightly mix the eggs and be able to get into all the corners of the pan. Don’t leave this pot until your eggs are done.

Constantly stirring. On the heat. Off the heat.

Constantly stirring. On the heat. Off the heat.

As you can see from the above picture, my eggs are still mixed and I didn’t mix them before putting them in the pan. They have plenty of time to combine.

So let’s deal with problem two which is too much heat. To solve this we are going to move the pot of eggs off and on the heat. On the heat for about 30 seconds and then off the heat for the same time. Lightly stirring the whole time. As you can see from the above photo, eventually your eggs will start to stick together and your butter will melt evenly into them.

Keep doing this! It will take 3 or 4 sequences of on and off the heat before you get to where you want to be:

Getting very close.

Getting very close.

When you get to where you want to be, remove the eggs from the heat one last time and immediately stir in that one teaspoon of dairy. That will cool the eggs a bit so they will stop cooking and also lighten them up. You can also season with salt and pepper at this point. You don’t want to do it before or your eggs will lose too much moisture.

Optionally, you can stir in some freshly chopped chives.

Oh yea baby.

Oh yea baby.

I don’t have many food snobberies, but this is definitely one of them. And if you make these, I guarantee that you will join the club.

7 comments on “How to Make Scrambled Eggs

  1. I've been trying to convince my Youngest that this is the right way to make eggs, but she says she's too impatient. [argh]

  2. Thanks for the comments! A part of me wishes that I didn't know how to make these because now I want them everyday.

  3. I am going to try these in the morning with crispy toasted english muffins. I suppose you could stir in some grated cheese as well?

  4. Nick — I made your eggs this morning (first time ever making scrambled eggs in a pot!) and they were delish. Brian likes them greasier – but I thought they were fluffy and yummy. I will never over-scramble my eggs in a frying pan again.

  5. My mother made these for me almost daily as a kid growing up! She called them soft scrambled eggs…. thx for the recipe.

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