Best 6 Perfect Scrambled Eggs Recipes
Scrambled eggs are a breakfast staple enjoyed worldwide, and for good reason. They are quick and easy to make, incredibly versatile, and packed with protein. Whether you prefer them fluffy and soft or firm and cooked through, there is a perfect scrambled egg recipe for everyone.
But before we dive into the recipes, let's talk about the basics:
* **Ingredients:** You'll need eggs, butter or oil, and salt and pepper. That's it!
* **Equipment:** A non-stick skillet or frying pan is ideal for cooking scrambled eggs.
* **Technique:** The key to great scrambled eggs is to cook them slowly over low heat, stirring gently and continuously. This will help them cook evenly and prevent them from becoming rubbery.
* **Serving:** Scrambled eggs can be served on their own or with a variety of toppings, such as cheese, bacon, vegetables, or salsa. They're also a great addition to breakfast sandwiches, burritos, and omelets.
Now that you know the basics, let's explore the different recipes included in this article:
* **Classic Scrambled Eggs:** This is the basic recipe for scrambled eggs, made with just eggs, butter, salt, and pepper.
* **Fluffy Scrambled Eggs:** This recipe uses a little bit of cream or milk to create extra-fluffy eggs.
* **Firm Scrambled Eggs:** If you prefer your eggs cooked through, this recipe is for you.
* **Scrambled Eggs with Cheese:** Cheese is a classic addition to scrambled eggs, and this recipe shows you how to add it in perfectly.
* **Scrambled Eggs with Bacon:** Bacon and eggs are a match made in breakfast heaven, and this recipe shows you how to cook them together in one skillet.
* **Scrambled Eggs with Vegetables:** Vegetables add color, flavor, and nutrients to scrambled eggs. This recipe shows you how to add your favorite veggies to your eggs.
No matter how you like your scrambled eggs, you're sure to find a recipe in this article that you'll love. So grab a whisk and a skillet, and let's get cooking!
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
PERFECT HAM AND CHEESE SCRAMBLED EGGS
I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites).
Provided by ketchupqueen
Categories Breakfast
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray non-stick frying pan with cooking spray.
- Heat up over medium to medium-high heat.
- (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
- Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
- Because of the milk, they will remain moist, but they should not be runny or sticky.
- Turn off heat, but leave pan on burner.
- Add ham and cheese.
- Stir until everything is mixed, ham is heated, and cheese is melted.
- Yum!
PERFECT OVEN SCRAMBLED EGGS
This is soooooo easy to make and u dont have to stand at the stove. When i have all my boys home or company.. just double the batch.. comes out perfect every time.You can add mushrooms.onions what ever u like.. When i stir them after ten min. I sometimes add cheese... They come out nice and fluffy and moist.. Yummmmy
Provided by Brenda-Lee Barajas
Categories Other Side Dishes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees
- 2. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- 3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
- 4. when finished cooking..use spoon to scramble like in picture..
PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
Tips:
- Use fresh eggs. Fresh eggs will scramble more evenly and have a better flavor than older eggs.
- Use the right pan. A non-stick skillet is the best choice for scrambling eggs. It will help to prevent the eggs from sticking and make cleanup a breeze.
- Heat the pan over medium-low heat. This will help to prevent the eggs from overcooking and becoming tough.
- Add the butter or oil to the pan before the eggs. This will help to prevent the eggs from sticking.
- Stir the eggs constantly. This will help to break up the curds and create a smooth, creamy texture.
- Cook the eggs until they are just set. Overcooked eggs will be tough and rubbery.
- Season the eggs with salt and pepper to taste.
- Serve the eggs immediately. Scrambled eggs are best when served hot and fresh.
Conclusion:
Scrambled eggs are a quick, easy, and delicious breakfast option. With a few simple tips, you can make perfect scrambled eggs every time. So next time you're looking for a quick and easy breakfast, give scrambled eggs a try. You won't be disappointed!
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