Scrambled Eggs

No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection! Serve on homemade crusty Artisan bread for the ultimate eggs on toast – now officially the world’s easiest yeast bread.👌🏻

How I make Scrambled Eggs – soft and creamy

One might assume that everyone knows how to scramble eggs – until you see someone frantically stirring and you peer into the skillet to see a pile of crumbly mound of tortured yellow stuff that used to be eggs….😩

So today I’m sharing how to cook scrambled eggs well, like the way diners make them.

I’m not here to tell you how you should take your scrambled eggs, just how to make them well! Choose your desired level of doneness:

• soft and custardy (as pictured) – the status quo served at bistros if you don’t specify otherwise;

• ever so slightly underdone; or

• 100% fully cooked and set (it’s almost like an omelette, except in scrambled egg form. And still NOT dry and crumbly!).

Good scrambled eggs is a life essential that takes all of 60 seconds. I like to make mine soft and custardy. But who am I to judge? Make yours as you please!

What you need for scrambled eggs

Here what you need to make scrambled eggs:

• Eggs – 2 per serving is my standard. Organic free range is better than normal free range is better than caged. The hen’s diet determines the colour of the yolks. Pasture diets (ie. free range) tend to produce eggs with the most deeply coloured orange or yellow yolks.

• Butter – for flavour and greasing the skillet;

• Milk – makes the eggs extra moist and creamy but it’s not essential, scrambled eggs can still be creamy without. Use 1/2 tablespoon per egg – eggs can’t hold any more than that, it makes them runny. Some people use cream – I personally find it too rich, you get that creamy mouthfeel; and

• Salt and pepper (let’s pretend it’s in the photo).

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How to make scrambled eggs

Great scrambled eggs is all about slow, sleepy strokes and low heat:

1. Whisk the eggs, milk, salt and pepper;

2. Melt butter in a non stick pan or well seasoned skillet over medium heat (or medium low if your stove is strong);

3. Add egg mixture, wait 5 seconds (for the base to just start setting) then start leisurely (not frantically!) running a rubber spatula or flat edge wooden spoon in long strokes back and forth across the pan, and around the edges. This technique pushes the cooked egg off the base and piles them up (which creates those beautiful soft curds you see) and lets the raw egg spread out into the pan to cook;

4. After 30 seconds, also start gently folding the eggs over (ie scoop and gently flip). Keep pushing/folding for 60 seconds total cook time or until raw runny egg no longer spreads out onto the pan and you have a pile of soft, custardy egg, ever so slightly underdone;

5. Remove from the stove, stir / fold for another 10 seconds or until cooked to your taste. If you want it cooked more, return it to the stove briefly. Photo below shows the eggs just off the stove, ready for serving.

Perfect Scrambled Eggs…

The scrambled eggs in the photo above are finished, just ready for serving. Notice how:

• all the egg pushes into a pile and stays together, indicating it’s cooked ie. there’s no raw, runny egg leaking around the edges;

• the surface is shiny so you can tell it’s still custardy and moist;

• how the egg on the rubber spatula is semi transparent but sticking to the rubber – this is a small bit of semi cooked egg (if it was fully raw, it would not stick to it it just slides off) that will finish cooking in the time it takes for the egg to go from the skillet onto the toast and into your mouth. Egg cooks super fast; and

• you can pile the eggs up high on toast – unlike crumbly overcooked scrambled eggs that scatter everywhere!

Scrambled Eggs Tips

• Stove heat – eggs cook super quickly. Use medium for a standard stove, or medium low if your stove is strong/hot/big burner.

• Use a smaller skillet if cooking less eggs. ~25cm/10″ for 4 eggs, ~20cm/8″ or less for 2 eggs.

• Non stick or well seasoned cast iron skillet highly recommended for ease – eggs are the ultimate food glue.

• Rubber spatula is best, follow by a flat edge wooden spoon (or similar shaped utensil), so it can scrape along the skillet to create beautiful soft curds.

• Scrambled eggs should not be browned or crispy at all, it should be yellow and creamy all the way through.

• DO NOT viciously stir around in circles, or zig zag frantically back and forth! This will create rough, “chopped up” dried scrambled eggs (like pictured at the top of the post), rather than soft and creamy. Use gentle, leisurely, sleepy strokes.

• Use pushing / folding / turning motions with the rubber spatula so you get soft, creamy scrambled egg curds, rather than crumbly eggs.

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This is what perfect creamy scrambled eggs looks like inside

And here’s a close up of what soft and creamy scrambled eggs look like inside – shiny with moisture but not a single droplet of raw egg running down the cut face bitten face of the toast.

Serve on starch of choice, though for me, I can’t go past a hot buttered slice of toasted Artisan Bread which I’m pretty sure we can now officially call the world’s easiest yeast bread, being that it’s no knead and incredibly flexible and the astonishing number of people who have made and left lovely messages on it.

To make a full English breakfast, add a side of bacon, sausages or sausage patties*, garlic butter mushrooms and sautéed spinach. Devour and weep with joy. – Nagi x

* Use the patties in the Sausage and Egg McMuffins recipe – the seasoning is terrific (and so it should be – it’s a McDonald’s copycat!)

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Watch how to make it

Life of Dozer

The only one happy about overcooked, tortured scrambled eggs – because he gets to have them!