Now I don’t mean to toot my own horn, but I have to say that I make a mean batch of scrambled eggs. Perhaps I eat eggs too much, but each time they come out yellow, fluffy, and absolutely delicious!
True, scrambled eggs are supposed to be one of the easiest things to make, so it’s probably not saying a whole lot by my ability to make them. However, if you’re kitchen-illiterate, as I usually am, it’s saying a ton! Besides, if I can get my sister’s boyfriend to renounce his hatred of eggs, they have to be pretty darn good, right?
Over the years, I’ve perfected my scrambled egg-making prowess and come up with a recipe that almost guarantees perfect scrambled eggs every time.
Interested? Keep reading to find out how you, too, can make a batch of yummy scrambled eggs in no time.
Perfect Scrambled Eggs
6 eggs (you can easily use more or less eggs depending on the number of people you’re serving)
6 tsps. milk
1 tbsp. butter
Pre-heat a large, non-stick skillet. For perfect eggs, use a setting that’s slightly above medium. While your pan heats up, whisk the eggs, milk, and salt together in a large mixing bowl (adding the salt to your scrambled eggs mixture is one secret for perfect scrambled eggs. With the salt already in the eggs, you don’t have to add extra salt when they’re done!). You can use a fork, but I prefer a wire whisk because it’s easier and takes less time.
Once that’s done, melt the butter in your pre-heated skillet. Don’t allow the butter to dissolve completely; when there’s just a little left, pour the egg mixture into the pan.
Here’s where some people mess up. It’s tempting to begin stirring the eggs right when they’re in the pan — don’t! Allow the eggs to set a little before you begin stirring. Using a spatula, start moving the eggs towards the center of the skillet while tilting the pan and allowing the runny parts to distribute evenly.
At this point, the eggs will begin forming and there won’t be any more liquid to distribute. Once that happens, flip over all of the eggs and cook for an additional 15 to 30 seconds (no more than that, or you will overcook them.)
Remove from skillet and serve immediately.
That’s it! All you need to make perfect scrambled eggs are right here. Don’t fret if you don’t get it 100% right the first time; after a few tries, you’ll be able to make scrambled eggs with one hand tied behind your back and blindfolded (okay, that’s a bit of an exaggeration, but you get my drift!).
What are your secrets to perfect scrambled eggs? Do you do anything special to them? Leave your thoughts in the comments.