Perfect Scrambled Eggs: A Step-by-Step Guide
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What is the "Perfect" Scrambled Egg?
"Perfect" is, of course, a relative term. Some people love their scrambled eggs barely firm, evenly textured, and creamy. Others swear by thoroughly dry, almost meaty curds. For me, "perfect" lies somewhere in between: a moist, yet slightly firm curd that is neither runny nor rubbery; an egg with a bit of texture and bite to it but that provides a bit of creaminess as well. Egg utopia!
I think we learn what we like, in good part, by experiencing what it is we don't like. For instance, I hated eggs until I was a grown woman with a kitchen of my own to play in. My mother was one of those cooks to whom the term "well done" was considered still not done enough. Scrambled eggs were hard, smallish curds, browned over high heat, heavy enough to stay with you until well past lunch time. The only way to eat them (and, yes, you HAD to eat them, or you sat at the table all day with your cold curded eggs) was to make a sandwich of eggs between two slices of heavily buttered toast. Then, you just chewed and swallowed as quickly as possible. Mmmmm---nothing like Mom's home cooking.
Anyway, through trial and error, and plenty of bad eggs along the way, I've perfected my scrambled eggs. And now, I love them! Here's how I make the "perfect" scrambled egg.
Books Full of Egg Recipes
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Chef Gordon Ramsay Makes Scrambled Eggs (Not my favorite way, but, some might prefer it :-) )
Did You Know?
Scrambled Eggs in Pop Culture:
The Beatles' song, "Yesterday," written by Paul McCartney, went under the working title "Scrambled Eggs." Why? McCartney had the melody first and no words, so he came up with a joke verse to fit the melody. The original working first verse was:
"Scrambled eggs,
Oh how I really love your legs...."
Which, thankfully, later became:
"Yesterday,
All our troubles seemed so far away...."
Source: Paul McCartney: Many Years From Now.
Egg Recipes!
- Ina Garten: Slow Cooked Scrambled Eggs with Caviar
Not your average scrambled eggs, these scramblers are topped with caviar and served with toasted brioche. - Collection of Scrambled Egg Recipes
This collection of scrambled egg recipes from LovetoKnow.com provides plenty of scrambled egg options. - Scrambled Eggs with Creme Fraiche and Caviar
Another fancy take on scramblers--these are served in egg shells, topped with caviar and creme fraiche. - Three Delicious Egg Recipes
Three yummy egg recipes from Hub author Bob Ewing. - Healthy Egg Recipes
Healthy egg recipes from Hub author Shannon Clark
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You have found the way to my heart.
That is the way I cook the scramble eggs at our house.
Poached eggs the same
Val like hers poached eggs hard.
Kat---Water definitely lightens them up, too, but milk is my favorite way to go. That's the fun thing about scrambled eggs---everyone seems to have their own "best" way of making them :-)
MrMarmalade---I knew I couldn't be the only one who loved them this way :-) You know, I've never eaten a poached egg. hmm. It's something I'll have to try!
Thanks for commenting!
It's true - I like mine well-done, my mom thinks that is gross!
i also add a bit of milk in my scrambled egg. but sometimes when I am in a hurry in the morning I just stir it a bit and put it on the pan....But on an easy Sunday morning, it is nice to have the perfect scrambled eggs....
Kat---isn't it funny? something as simple as scrambled eggs can be made so many different ways----and we seem to have very strong preferences about how they're made! :-)
MM Del Rosario--Good point! There's something relaxing and therapeutic about taking the time to make them "perfect." I make mine the same "quickie" way when my kids are telling me they're absolutely starving :-)
Thanks for commenting!
Eggcellent hub..Just how i like my eggs..I find Organic eggs and the free range one's taste much nicer than the supposedly cheap n cheerfull ones i would normally buy..
Compu-Smart--- I totally agree. I don't buy the organic and free range ones as often as I'd like, but they definitely taste better!
Thanks for commenting!
I make scrambled eggs with Half & Half. I started doing them that way because I don't have milk in the house, just Half & Half for my coffee. I also add salt and pepper to the egg and Half & Half mixture before cooking. It seems to bring out the flavor more than adding salt and pepper to the eggs afterwards.
I've never thought about adding milk and butter to my scrambled eggs. That sounds like it would have an interesting twist. I just scramble plain eggs with salt and shredded cheese. I may have to try it this way though.
I like the way they come out at Denny's, Cocos and most breakfast places. Light and fluffy.
i love adding water and salt before milk, its the best!!
mmm yummy
Kat07 4 years ago
I always use a touch of water in my eggs to lighten them up - it's a great tip, I heard it on the radio once from a gourmet chef. It's been my secret to perfect eggs for years now!