Scrambled Eggs
The key to these everyday eggs lies in the technique.
Serves1
Prep2 minutes
Cook4 minutes
Eggs are an easy and satisfying any-time-of-day meal, yet knowing how to cook them just right still sparks unease. With so many different methods available, it only adds to the confusion. Should you include cornstarch, start with a cold, buttered skillet like Julia Child, or cook them super low and slow? This recipe is not a deep dive into methods or a new hack, but a simple and straightforward way to get well-seasoned, creamy scrambled eggs on your plate in less than five minutes.
The key to these everyday eggs lies in the technique. It starts with an evenly, but moderately heated skillet. Rather than haphazardly stirring all around the skillet and ending up with patchy bits of firm and runny eggs, you work around the edge of the setting eggs, pulling them inwards, to create a uniformly cooked mound that will finish cooking in seconds. It’s a seamless process that delivers perfect scrambled eggs quickly without a hint of brown.
Why You’ll Love It
- These are the Goldilocks of scrambled eggs. These eggs end up in the ideal middle ground between runny and slightly underdone, and overcooked and bouncy.
- It’s perfect for everyday breakfasts. You don’t need any special tools or more than a few minutes at the stove to make these quick scrambled eggs.
Key Ingredients in Scrambled Eggs
- Unsalted butter: Eggs benefit from seasoning, but it’s best to control the salt level by starting with unsalted butter.
- Eggs: To avoid getting bits of shell in your bowl, crack the eggs against a flat surface, like the counter, rather than the edge of a bowl or pan.
- Milk: You don’t need much, and I found little difference between whole milk, 2%, or half-and-half, but the milk helps the eggs whisk smoothly, and enhances the buttery taste. (Water, although less rich, will also get the job done.)
How to Make Scrambled Eggs
- Evenly heat the pan. Warming the skillet over medium-low heat gives the butter the opportunity to slowly melt without browning and ensures that the pan isn’t blazing hot in the center with cooler edges. Even heat equals even cooking.
- Whisk the eggs really well. Egg whites and yolks have very different textures and flavors, and also cook at different rates, so taking a few extra seconds to really make sure the egg is thoroughly combined makes a big difference.
- Cook the eggs from the outside in. The edges of the eggs are the thinnest part, so don’t just attack the middle of the pan and let the edges become browned and hard. Stir from the outside in.
Helpful Swaps
- Extra-large or medium eggs will work too. Although large is the most common size, if you have medium or extra-large eggs on hand to use up, it’s not a problem. For smaller eggs, reduce the salt to a pinch or scramble in a third egg. For larger eggs, plan on 20 to 30 seconds of extra cooking time.
- For a dairy-free option, use olive oil or plant-based butter. Reduce the salt to a pinch if the vegan butter is salted.
What to Serve with Scrambled Eggs
Scrambled Eggs Recipe
The key to these everyday eggs lies in the technique.
Prep time 2 minutes
Cook time 4 minutes
Serves 1
Nutritional Info
Ingredients
- 1/2 tablespoon
unsalted butter
- 2
large eggs
- 1 tablespoon
whole or 2% milk, water, or half-and-half
- 1/4 teaspoon
kosher salt
Freshly ground black pepper (optional)
Instructions
Place 1/2 tablespoon unsalted butter in a small (8-inch) or medium (10-inch) nonstick skillet and turn the heat to medium-low. Cook until the butter is melted, but not browned, and the pan is evenly heated, about 2 minutes, swirling the pan to coat the skillet.
Meanwhile, crack 2 large eggs into a small bowl. Add 1 tablespoon milk, water, or half-and-half, and 1/4 teaspoon kosher salt. Vigorously beat with a fork or small whisk until the eggs are thoroughly blended and no streaks of egg white remain. Drag and lift the fork or whisk tines through the eggs to check for bits of white and break them apart.
Increase the heat to medium and pour the eggs into the center of the pan. Working in a circle, run a heatproof flexible spatula around the edge of the skillet, pulling the setting eggs into the middle of the pan and stirring the middle occasionally. Repeat until the eggs no longer run to the edges. Stir the eggs until creamy but no longer wet. The total cook time from when the eggs are added to the pan is 1 to 2 minutes. Transfer to a plate and top with black pepper if desired.
Recipe Notes
General tips: If you are not a fan of whisking your eggs by hand, use a small handheld frother or immersion blender to mix the eggs. No need to create volume — just look for a uniform texture, free from translucent streaks of unblended egg whites.