How To Make The Best Scrambled Eggs

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Love those fluffy scrambled eggs you get at restaurants but can never really get them right at home? Try this simple tip and make the fluffiest, softest and the best scrambled eggs at home like a pro.

Making scrambled eggs (the perfect way) isn’t tough. It’s probably the quickest way to make eggs and is fuss-free but not everyone gets them right. Technically, you cannot screw scrambled eggs up because they are, well, scrambled and you can muddle your eggs the way you want and still have something edible to eat BUT they won’t be like the ones you get at restaurants. Not everyone gets that soft and fluffy texture but in this post I’ll tell all there is to know about scrambled eggs and how you can become a pro at them.

Here are some tips to get you started:

Tip 1:

There’s one and only one “secret” to making the fluffiest scrambled eggs and is probably the one thing we all get wrong – temperature. You need to cook your eggs on a low heat and just give them time to cook. I used to rush the whole thing by cooking them on high but that would strip off all the moisture from the eggs making them dry and over cooked, something everyone hates! So tip number 1 is lower the temp and be patient.

Tip 2:

Don’t be scared of butter. If you want your eggs to taste amazing, you need to use butter. I use LOTS of it so if you’re trying to cut down on your fat intake, you might wanna look away now. Butter lends flavour to everything and just makes your eggs sooooo moist and delish. So tip number 2 is, use butter – lots of it.

Tip 3:

Another thing that people get wrong almost all the time is adding salt to the whisked eggs and then cooking them or adding salt while your eggs are cooking. If you do that you’re essentially forcing your eggs to release water which means your scrambled eggs instead of holding shape and look all fluffy will fall apart into little pieces of watery eggs. Ewww. So tip number 3, hold onto that salt until after you’re done cooking. Once your eggs are on the plate, you can season them or even better, season them right before you’re about to eat them.

Now you know the basics let’s get down to making them.

Things you need:

Fresh eggs
Butter (Salted)
Salt and Pepper
Heavy bottomed pan
A spatula

What you need to do:

Start by cracking and whisking your eggs in a bowl. Set these aside to be used later.

Take a wok or a heavy bottom pan and melt butter in it. About 1 teaspoon per egg should suffice. Once the butter has melted add in the whisked eggs to it. Remember to always keep the flame on low.

My eggs look really greasy because I used about 1 1/2 tablespoon of butter for 2 eggs (YES I’m crazy) but 1 teaspoon per egg is just fine..unless you want to live dangerously like me.

Once your eggs start cooking on the bottom (and don’t let them cook too much) fold the bottom layer on top of the top layer. Keep repeating this (aka keep folding) until your eggs are cooked. Make sure you use a spatula for this step, it’ll make your life easier.

Once your eggs are cooked, they’ll look like this. Soft, fluffy and really moist. They might look uncooked but they’re not. Trust me. You’ll know they’re done when they start to come together and firm up. This should take about 6-8 minutes from the beginning to the end.