Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!
- 8 eggs
- ½ cup whole milk
- 2 Tbsp clarified butter or whole butter
- Salt and ground white pepper, to taste
- Herbs ( Basil or Chives) optional
- Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.
- Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. Add herbs.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. (See note.)
- Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.
Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown — that means they’re burnt! But the perfect scrambled eggs should be soft and just a little bit moist.One last thing: Eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.