Tutorial: How Kate Scrambles Eggs

Hello, my name is Kate. Welcome to, like, the fifty-first Our Best Bites therapy session exploring why I hate eggs (and feel compelled to cook and blog about them). I don’t get it. There’s no rhyme or reason. Here are some more super uninteresting Kate/Egg Factoids:

-When I was little (like little little), I used to make scrambled eggs every morning with my dad.

-As a child, I liked pickled eggs (um, what. the. heck??)

-I like breakfast burritos and omelets that other people make.

-I like Bacon, Egg, & Cheese Biscuits from McDonald’s, but I don’t like Egg McMuffins.

-I craved eggs over easy when I was pregnant with my son, but I’ve never liked them at any other time in my life.

-The breakfast sandwich I ate in the hospital the day after my son was born was hands-down the most delicious thing I’ve ever eaten in my life (but that may have something to do with the fact that I hadn’t eaten in, like, 36 hours).

-In spite of the fact that I don’t like them, I can make some mean scrambled eggs. And I know that they taste good, but at some point while I’m eating them, I can just feel my stomach turning and my throat closing up.

-Scrambled eggs are definitely our go-to meal when dinner-time sneaks up on me (although I eat cold cereal while everyone else eats their eggs).

I’m not going to name this tutorial “How to Scramble Eggs” because everyone has their own way of making scrambled eggs (sadly, not all of them are very good ways–I think badly cooked scrambled eggs of days gone by are part of why they make me gag now) and I already know that I’m about to be barraged with a million emails about how various facets of my egg-making method are flawed. But this is how I do it and I can safely say that if I liked scrambled eggs, I would love these ones.

Because it’s such a simple dish, make sure your ingredients are good–fresh eggs, kosher or coarse sea salt, milk or water (I actually use water because I feel like milk can contribute to scorching problems), and real butter. I also use Tabasco sauce instead of black pepper because we don’t like the ground peppercorns in the eggs and it adds a nice flavor without being too spicy, but that’s our family’s preference.

You’ll also need a few key pieces of equipment: A small bowl to whisk the eggs in, something to whisk them with, a flexible spatula, and an appropriately sized skillet. When I’m making eggs for my kids, I use the 8.5″ hard anodized non-stick skillet that I got when we competed in the Better Homes and Gardens contest last year and if I’m cooking for my husband, too, I’ll use the 10″ skillet.

Preheat the skillet on the stove top on the low side of medium heat. You’ll want to give it a few minutes to heat up, so go ahead and crack the eggs into the bowl and add roughly 1 teaspoon of water per egg (so for the 3 eggs I used here, I used 1 tablespoon of water)…

Add a sprinkling of salt…

and a few dashes of Tabasco sauce.

and give them a good whisk. You don’t want to completely pulverize them, especially if they got frothy or foamy, but you also don’t want to have distinct yolks and whites in your finished eggs.

If the skillet is hot, add about 1 teaspoon of butter per egg (again, 1 tablespoon of butter for 3 eggs). If it sizzles and smokes and turns brown immediately, your pan is too hot. Remove it from heat, wipe it out with a paper towel, and allow it to cool off for a few minutes. But if if the butter melts slowly and gently and becomes aromatic, you’re in business. When the butter is melted, use your flexible spatula to spread the melted butter over the whole pan and slightly up the sides and then add the eggs. (Note: this part is tricky because it would be the best time for pictures, but the light in my kitchen is awful, so we’re working with what we have here).

Leave the pan completely alone until the eggs start to gently bubble and turn light yellow around the edges. Use the flexible spatula to gently scrape the light yellow edges toward the middle of the pan (unless you have a rockin’ cooktop and cookware, the edges of your eggs will probably not get light yellow all at the same time).

Eventually, more and more of the eggs will start coming together in the center of the pan.

This is the trickiest part of making perfect scrambled eggs. You absolutely do not want any kind of brown on the eggs at all, but you want to make sure they’re completely cooked. You also don’t want to stir them so much that they don’t hold together. So here’s my advice–as the “curds” start coming together, try keeping them together as much as possible while you gently scrape them around the pan, allowing the liquidy parts to make contact with the hot skillet. As soon as you don’t see any obvious liquid or overt wetness (unless you like your scrambled eggs slightly undercooked), remove the pan from heat and let it sit for just a minute or two while you do exciting things like butter some toast or change the laundry or check your email. You can even pop a lid on the pan and allow them to steam (off the heat) for 1-2 minutes.

Transfer the eggs to a serving dish or individual plates (or tortillas for breakfast burritos or toasted English muffins for breakfast sandwiches, or any of the other things that normal people do with eggs) and eat ’em up immediately.

65 comments

  1. I love scrambled eggs. Definitely have to give this approach a try. I am strange in that I love the cripsy brown stuff that cooks on the pan. My brother, sister, and I used to fight over who would get the egg “crust”. :p

  2. Your post made me laugh – I can’t stand eggs either. I make a breakfast casserole with hash brown potatoes, onions and cheese. That’s about the only way I can stomach eating eggs – oh, except in cookies and baked goods. 🙂

  3. Whenever I order eggs from a restaurant, it’s over easy, but I never (that actually reads “can’t”) make them that way at home. My adult daughter called me a couple of weeks ago to ask me how to make scrambled eggs. I pretty much told her exactly what you told the world today, so I we’re in sync. I have to have green peppers and onions in my scrambled eggs to that I don’t taste the eggs as much because eggs aren’t all that yummy to me. And don’t let them be at all wet! Ew.

  4. Oooh one of my sisters and I just had a converstation about this and how we grew up with browned eggs – not knowing that they were “burned” eggs. LOL. But that is how I liked them. I couldn’t eat restaurant eggs until I was an adult. And they only grew on me because I’d go to the casino cafes with my friends for the midnight specials and everything came with eggs. I can now appreciate a non-browned egg. But mine never turn out in a way I like. Still love my mom’s browned eggs and restaurant style.

    My husband doesn’t get the whole wisking them together before-hand and just dumps the eggs in and breaks them up with a fork. Don’t tell him I don’t really like them. But my kids do, especially when he dyes them green for them.

    1. My husband finally learned that one way to express is undying affection for me is to pre-whisk my eggs before putting them in the pan!

  5. Love the Tabasco tip, the butter tip, and the proportions. I should have paid more attention to the butter instructions – my butter sizzled and bubbled, but I thought I could get away with it by letting the pan cool for a bit. The bottom still browned before the eggs bubbled. *sigh* They still tasted good, though, since it was just the butter that browned. I’ll just have to keep practicing. Great tutorial, thanks!

  6. We actually make our eggs with butter as well, they are more creamy. We use Tony Chachere’s cajun seasoning….YUMMY, with a little kick, so similar to tabassco. And I was watching “America’s Test Kitchen” on PBS one time and they actually said that to make fluffier eggs, to use water, instead of milk. so there…your eggs rock!

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