Cody Casey
When making scrambled eggs, the size of the pan is important to ensure even cooking. A non-stick skillet or a well-seasoned carbon steel pan is recommended to prevent the eggs from sticking and forming an undesirable crust. A small mixing bowl and a whisk are also needed to beat the eggs before cooking. The size of the pan should be proportional to the number of eggs being cooked, with a larger pan being necessary for a greater quantity of eggs. A silicone or rubber spatula is then used to gently push the eggs from one edge of the pan to the other to create light, fluffy curds.
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What You'll Learn
Pan temperature
The ideal temperature for scrambling eggs depends on the type of eggs you want. For softer scrambled eggs, heat your pan to a medium-low heat. Start by melting butter in a nonstick skillet on medium heat, and then reduce the heat to medium-low once you add the eggs.
If you prefer your eggs cooked a little harder, with big, fluffy, diner-style curds, you should heat your pan to a medium-high heat. Again, melt butter in a nonstick skillet, but this time on medium-high heat, and then add the eggs.
It's worth noting that the temperature you cook your eggs at is only half the equation. Different types of metal will transfer heat at different rates. For example, a copper skillet will transfer heat differently than a cast-iron skillet. When water is drizzled on a skillet, it should dance and spatter, but it shouldn't steam. If it bubbles, it is too cool, and if it steams, it is too hot.
Also, the number of eggs you are planning to cook will determine the size of the pan you should use. For 2-4 eggs, a small pan will do, but for 6 or more eggs, choose a large pan with plenty of surface area.
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How much to whisk
When making scrambled eggs, the amount you whisk depends on the texture you want to achieve. If you want a fluffier texture, use a fork instead of a whisk, as a whisk will break down the eggs too much, resulting in a creamier texture. Whisk or beat the eggs until they are fully incorporated and you have a smooth mixture with no streaks or bits of egg white remaining. This usually takes around 20 seconds. If you are making a large batch of scrambled eggs, you may find it easier to use a whisk.
For fluffier scrambled eggs, use an elliptical motion as you mix the whites and yolks. This will help you avoid stripes of white in the final product. If you want to add milk, plant milk, or water to your eggs, whisk this in first before you cook the eggs. Adding dairy will keep your scrambled eggs more flavorful and moist, but it is not necessary.
If you want to add cheese to your scrambled eggs, whisk this in at the end, during the last minute of cooking.
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Add-ins
Scrambled eggs are a versatile dish that can be made in many ways. While some prefer their eggs cooked harder, with big, fluffy, diner-style curds, others prefer a softer scramble. Regardless of your preference, you can elevate your scrambled eggs with various add-ins.
Dairy
Adding dairy to your scrambled eggs can make them more flavorful and moist. Milk, plant milk, or water can be whisked into the eggs before cooking to make the dish extra soft and creamy. A dollop of cultured dairy products like sour cream, Greek yogurt, or crème fraîche can also be folded in at the end of the cooking process, adding a tangy twist to your meal.
Herbs and Spices
Chives are a classic herb to add to scrambled eggs, but dill, cilantro, parsley, and scallions can also be used to add flavor. For a nuttier taste, swirl in some pesto during the last 30 seconds of cooking. You can also finish your eggs with a dusting of Parmesan cheese. If you're feeling adventurous, try making scrambled eggs inspired by Cacio e Pepe, grating pecorino Romano and Parmesan cheese over your eggs, and finishing with cracked black pepper.
Meat
Meats like bacon, sausage, ham, and leftover cooked meats can be added to your scrambled eggs. Cooking your meat in the same pan beforehand can add flavor, but be aware that certain meats can discolor your eggs. To avoid this, you can precook your meat in a separate pan and fold it into your eggs just before serving.
Vegetables
Fresh vegetables like asparagus, cherry tomatoes, and roasted vegetables can be a great addition to scrambled eggs. Mushrooms, onions, and garlic can also be sautéed in butter before adding your eggs to the pan for extra flavor. If you're using vegetables that release water, like mushrooms or tomatoes, be sure to pre-cook them to avoid making your eggs rubbery or watery.
Spicy Add-Ins
For those who like it hot, spices and sauces can be added to scrambled eggs for an extra kick. Try drizzling salsa or hot sauce over your eggs, or fold in diced fresh chiles like jalapeños or serranos. Canned Hatch green chiles or chopped and strained kimchi can also add some heat. For a subtle spice, finish your eggs with crushed red pepper flakes.
With so many add-in options, feel free to experiment and find your favorite combinations!
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When to add seasoning
When it comes to seasoning scrambled eggs, there are a few different approaches you can take. Some people prefer to season their eggs before cooking, while others opt for seasoning during or after cooking. Ultimately, you may need to experiment with different methods to determine your preference.
If you choose to season your eggs before cooking, you can follow America's Test Kitchen's recommendation of salting the raw eggs before scrambling them. The salt dissolves egg proteins, resulting in a tender texture. However, some people who have tried this method have claimed that there is little difference in taste compared to seasoning during or after cooking.
On the other hand, if you prefer to season your eggs during or after cooking, you can add salt and pepper to taste when the eggs are mostly set but still a little liquid. This ensures that the seasonings are evenly mixed and incorporated into the eggs. You can also add other ingredients, such as vegetables, herbs, or cheese, towards the end of the cooking process to prevent overcooking the eggs.
Additionally, you can get creative with your seasonings and experiment with different sauces, spices, and herbs to enhance the flavor of your scrambled eggs. Some popular options include hot sauce, soy sauce, barbecue sauce, pesto, chimichurri sauce, and salsa. You can also try adding savory ingredients like mushrooms, miso, or fish sauce to give your eggs an umami boost.
Don't be afraid to play around with different seasoning timings and combinations to find the perfect flavor and texture for your scrambled eggs. Remember, the key to successful seasoning is understanding the science of cooking eggs and knowing your personal preference.
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How to avoid overcooking
To avoid overcooking scrambled eggs, it is recommended to use a small pan, roughly 8 inches for two eggs. Using a pan that is too large increases the chances of overcooking and burning the eggs. A non-stick skillet is also preferable.
When it comes to cooking, it is best to start on medium heat to melt butter, and then reduce to medium-low once the eggs are added. Cooking on low heat allows them to cook slowly and gently, preventing overcooking and maintaining moisture. It is important to be patient as high heat can lead to overcooking or burning the eggs.
Continuous and gentle stirring while cooking is also important to prevent overcooking. Leaving the eggs to sit in the pan can create large, dry curds. It is recommended to use a rubber spatula to gently push the eggs from one edge of the pan to the other, forming light, fluffy curds.
The eggs are done when they are set but still glistening with moisture. They should be removed from the heat just before they are fully set as the residual heat in the pan will continue to cook the eggs. This will ensure a soft, creamy texture.
Additionally, when adding mix-ins such as vegetables, meats, or cheeses, it is important to consider the timing to avoid overcooking the eggs. Vegetables that release water, such as mushrooms, should be pre-cooked to release moisture. Meats should be pre-cooked in a separate pan to prevent discolouring the eggs. Solid mix-ins should be added towards the end, just before the eggs are done, while herbs can be added to the whisked eggs before they go into the pan.
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Frequently asked questions
A non-stick pan is best to prevent the eggs from sticking and developing a crust. A well-seasoned carbon steel pan will also work.
A small non-stick skillet or wok is ideal for scrambling eggs.
Medium-low to medium-high heat is best for scrambling eggs. If the heat is too high, the eggs may become rubbery and dry.
A rubber or silicone spatula is best for scrambling eggs, as it won't scratch the pan. A fork can also be used to scramble the eggs in the pan.
Use a non-stick pan and coat it with butter or oil before adding the eggs.
