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.


  1. Oh, and can you tell me why you use kosher salt over table salt? I do have some, but there is no obvious difference to me.

  2. My mom never beat the eggs before she scrambled them. She just cracked them right into the pan and started stirring, so there were egg whites everywhere. As a kid I didn’t mind because I didn’t know any different, but now I know better! I also have to have cheese mixed into mine, which was a special treat as a kid.

  3. Sorry, I love browned eggs. My husband officially took over cooking eggs after he claimed that I burn them. When we cook for the whole family he cooks them to his “perfection” then takes out his and the kids and leaves mine in the pan to brown up.

  4. I recently got a magic bullet (only I have the non-name brand cheap JCPenney version). Changed my life with making scrambled eggs. I just put the eggs in there (with some salt, pepper and milk). And pulse it a few times. I love making eggs now. My kids beg for eggs and bacon all the time for breakfast. Now if someone can make something that will help me with the bacon, I will be in business! HAHA!

    1. There is a tutorial on cooking bacon in the oven on here, look it up! Makes nice tasty, less greasy, less shrivled up bacon. Mmm. Now I want breafast!

  5. So good to know that I am not the only one with a serious egg aversion out there. I can only eat them scrambled or in an omelet…. or in a McD’s breakfast sandwich other than the McMuffin. The yolk in the McMuffin kills it for me. And all the hardboiled eggs at Easter seriously gross me out…. to the point that my children have never dyed eggs. Blech… can’t even stand thinking about that smell!

  6. I have enjoyed making almost everything from scratch for years. And I LOVE new recipes. So, I’m always intrigued with new recipes. I’ve seen your cook book and heard of your success with your blog, but I haven’t really bothered to look at it until today. My loss! What an awesome site! I love the instructions, pictures, your cute personalities that you’re so willing to share, and of course, your recipes!! I subscribed this morning to your emails and have poured over your site the whole day. Good heavens, what do I try first!

    1. I would recomend the Chicken Taquitos, Pepperochini Beef Sandwhiches, and ANY of the desserts. You will fall in love with these gals’ and their recipes! Welcome!!

  7. This post is hilarious! I also happened to be eating cold, scrambled egg whites as I was reading it. I spray my pan with Pam, heat it up, crack some eggs in, sitr, stir, stir. Voila! Eggs! 🙂

  8. I always wondered how to make them light and fluffy! I don’t make very good scrambled eggs. Is it bad that I’ve always looked to the Circus Circus Casino all you can eat breakfast buffet in Las Vegas as the place that cooks the best eggs? I think I might be able to duplicate their eggs with this tutorial.

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