Scrambled eggs are a breakfast and brunch staple, but also make for a healthy protein-packed snack or last-minute dinner fix. Learn how to go 'low and slow' so that you get those gorgeously fluffy scrambled eggs every time.
You don't need fancy equipment or lots of ingredients to make scrambled eggs. You just need fresh eggs, a bowl, a whisk, a non-stick pan, butter or olive oil, and a tool for stirring the eggs in the pan.
Step 1: Heat the pan
Preheat a non-stick pan over medium heat for about a minute. For two eggs, use a small pan so the eggs don't spread out and cook too quickly.
Step 2: Beat the eggs
While your pan is heating up, crack the eggs into a bowl. Use your fork or whisk to whip the yolks and whites together until they're completely blended.
Step 3: Add olive oil or butter to the pan
For two eggs, add 1 to 3 teaspoons of fat to the heated pan.
Wait a few seconds for the butter to stop foaming, or until your oil starts to shimmer. Don't let it start smoking or turn brown, though!
Tilt your pan so the surface is evenly coated with the hot fat.
When to season?
There are different opinions about when to season scrambled eggs. You can add seasoning to raw eggs so they'll absorb the flavours, or you can season eggs while they are cooking in the pan. Almost everyone agrees it's best to season eggs BEFORE they're finished cooking.
Step 4: Add eggs and stir
Pour the beaten eggs into the pan. Immediately turn the heat down to low. Remember: 'low and slow' is the secret to gorgeous scrambled eggs!
Start stirring the eggs. Move them constantly so the uncooked portion comes into contact with the surface of the pan. This helps them cook evenly.
For large curds, stir slowly. For small curds, stir quickly. It’s that simple.
Don't overcook your eggs: The heat from the pan will keep cooking eggs even after you've turned off the hob. So take care that your perfectly scrambled eggs don't turn from soft and fluffy to dry and rubbery. To avoid this, simply remove the pan from the heat just as the eggs finish cooking, while they're still just a little wet. Keep stirring, and dish up those scrambled eggs right away for best results.
Now that you know the basics, you can try different scrambled egg variations:
Some cooks like to add a little milk for extra creaminess, or water to lighten up the eggs. If you want to give that a try, beat 1 tablespoon into the eggs before cooking.
Dress up your scrambled eggs with chopped meats and cooked veggies to make a hearty meal-worthy scramble. This is a great way to use up leftovers, and isn't as fussy as making an omelette or quiche.
For cheesy scrambled eggs, add grated cheese - such as Parmesan, Cheddar or Gruyere - to taste. Crumbled feta is also a delicious addition for a Greek-inspired scramble!
For a simple way to use those fresh herbs languishing in the fridge, finely chop them and add them to the eggs whilst beating. They lend delicious flavour and look pretty, too.
Really simple and tasted delish!