Scrambled eggs are a breakfast classic. When done right, they’re perfectly fluffy and go well with just about anything.
My favorite way to eat them is in breakfast burritos. Now let me tell you, I have a special place in my heart for breakfast burritos. You can pack it with whatever you want, they are transportable, and they are an excellent vehicle for hot sauce. I make them for camping, backpacking, and for a busy week.
But I will save my love for breakfast burritos for my breakfast burrito post. You’re here for the scrambled eggs.
When I First Learned to Cook Eggs
I had a co-worker that once said it really well: it’s easy to cook an egg but it’s hard to cook an egg well. I couldn’t agree more. Scrambled eggs were the first thing I learned to make, but they always came out rubbery and in giant chunks. Making a perfectly fluffy scrambled egg actually takes a tad more time and patience than I previously thought.
But the steps are still pretty straight forward: whisk eggs with milk and pepper. Save the salt until after you begin cooking apparently….I don’t know Gordon Ramsay said to do that once in a Youtube video. He had just finished eating a bunch of super spicy hot sauce and then was told to make scrambled eggs. It was pretty amusing. But yeah he said to not add the salt right away because it starts to break down the egg. I believe it…that’s why you salt meat the night before: so it starts breaking down the protein.
And just so you are warned: this is not the Gordon Ramsay method of making scrambled eggs. It involves a lot of pulling the pan on and off the heat and I’m frankly too lazy at the moment to write a recipe that is that involved. I’m also not cool enough to keep creme fraiche at the ready for when I want to make scrambled eggs.
So add the salt halfway through cooking!
You can also toss in chives, cheese…basically whatever you want. The world is your oyster.
Scrambled Eggs
Ingredients
- 4 large eggs
- 1 tablespoon whole milk or water
- Salt and pepper
- 1 tablespoon oil or butter
- 1 tablespoon chopped chives (optional)
Instructions
- In a medium sized bowl, whisk the eggs with a fork or whisk until yolk and whites are combined.
- Whisk in the whole milk or water. Add ground pepper.
- In a skillet on medium-medium low heat, heat the oil or butter.
- Pour the egg into the skillet and let sit for 30 seconds. Then with a spatula or whisk, start gently whisking the eggs. The cooked parts will start to clump up.
- Swirl the pan a bit so the still wet eggs can flood the rest of the pan again. When the eggs appear to be halfway done with cooking, add some salt. You can also add chives here if you wish.
- Continue stirring/whisking the eggs. When the egg is just about cooked remove from heat. Remove when the eggs still look just a little runny because they will continue cooking once you pull them off the heat.
