The incredible, edible egg. Such a simple protein, but so complex in the way it’s used and eaten. One thing we all make from the time we can see over the stove is scrambled eggs. Funny thing is, even as adults we may never really know exactly what we are doing. That changes now – here are 10 tips for making the best scrambled eggs.
1. Always finely whisk your ingredients together. You can even use a blender if you don’t want to use a whisk. The eggs will have a rich yellow color instead of looking like the mixed bag of cheese.
2. I know most of us probably used a big spoon or possibly a fork when making eggs. If you have the utensils available, use a rubber or silicone spatula. This will help keep the eggs smooth.
3. Don’t cook your eggs in a cold pan. Let the pan heat up first, then add your butter and finally pour in the eggs. Butter is better to use than oil if you are going for full flavor, but if you are going the healthy route, use olive oil.
4. With that being said, don’t scorch your eggs. The stove shouldn’t be on high – medium-low should be your goal when cooking scrambled eggs.
5. You can season your eggs before, during, or after they are finished. My personal opinion would be to add the salt and pepper at the beginning – works like a charm for me!
6. If you are adding meat or veggies, you should cook them first and drain the fat and/or water to keep from interfering with your eggs while they cook.
7. Add cheese at the end when the eggs are almost done so it slowly melts into the eggs and provides smoother, more luxe texture.
8. While cooking the eggs, use the spatula to periodically fold your eggs while they are cooking. This will give your eggs beautiful folds and layers.
9. Eggs need constant agitation and you must be able to manipulate the eggs with the heat. Don’t be afraid to take your eggs on and off the flame at will. Sometimes you need to let the eggs come together away from the heat.
10. When the eggs are almost done, take them off the heat and continue to agitate them. This will prevent them from over-cooking and keep a creamy and rich texture.