Basic Scrambled Eggs Recipe
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For perfect, moist eggs, we use a trick from Julia Child’s The Way to Cook: Save 2 tablespoons of the raw beaten eggs and add them near the end of the cooking time. The technique, which Julia calls creaming, stops the eggs from overcooking.
To see this recipe in illustrated form, check out The Basics: How to Make Scrambled Eggs.
INGREDIENTS
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped fresh chives (optional)
- 1 tablespoon finely chopped tarragon leaves (optional)
INSTRUCTIONS
- Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
- Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
- Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
If this is a buffet, how do you keep the scrambled eggs from turning green or black if not used right away?
@Nuglets: Me too! I like them when they're not so perfectly beaten together. I also like to cook at a low flame and turn it off when the eggs are almost done, and then let them get done just from the heat of the hot pan. That way they're cooked just right!
I've noticed that in every recipe for scramble eggs it calls for you to beat the eggs before putting them in the frying pan. I've always just cracked the eggs into the pan and once they begin to cook a little bit I scramble them and I love the texture I get from doing it this way. Does anybody else do it this way? Is there a name for this or am I just abnormal haha?
@JayEsBee- if you're not using the white in something else, that's a huge waste.
and @mariamom- actually, from the egg reports that I read, it's extremely rare to get salmonella from the outsides of the eggs.
I can't remember where I picked this up, but a trick I use is to use an "extra" yoke. So, if I'm cooking 4 eggs, separate a fifth egg and only use the yoke. You get the idea.
With the current salmonella problem, may be best to wash eggs first (most sal is on the outside) and to cook them through...Buy the organic ones also...
I have found that if you don't want to use butter coconut oil is really yummy and makes for light and creamy eggs...
Hand's down, Laura Calder has the market cornered with the best scrambled eggs French style. Her method is to separate the whites and yolks first. With her unapologetic nod to butter, add this to a pan, melt and add the lightly beaten egg whites and stir, stir, stir! What you're looking for is what Laura describes as a "snowstorm" look. Small whites with some liquid whites. Then add the lightly beaten yolks and keep stirring. What you are looking for is a creamy, blended soft mixture. What you don't want is big, dry, hard blobs of egg chuncks. Season with salt, maybe pepper, some fresh herbs (chives) if you have them on hand. Or not. The exact recipe can probably be found by Googling her and the egg recipe. Point to note, it's all about the egg here so use the freshest, organic, free range farm type eggs you can find. The deeper yellow the yolk the better. If all you have is the mass produced, chicken in cages, pale yellow stuff in the fridge, hold off.
Far from basic but type in "A Guide to Making the Best Scrambled Eggs You Will Ever Put in Your Mouth" in the ol googl and you'll find the ultimate take on scrambling eggs