In less than 3-minutes you can have the most fluffy, scrambled egg ever using this foolproof technique!
Cooking an egg isn't hard...it just takes a little practice. Here's a foolproof method that turns out beautifully every time!
Why this works!
- It's all in the timing, heat and technique
- Easy technique produces fluffy eggs every time
- Ready in an instant! Once you learn this, you'll never have a bad egg again!
What you'll need:
Two eggs, 1 tablespoon of butter, non-stick skillet and a rubber spatula.
How to make it: Foolproof Technique
This method always produces the perfect scrambled egg.
- Use ½ tablespoon fat (oil or butter) per egg; melt the fat in the skillet on medium heat.
- Meanwhile, place the egg(s) in a bowl and whisk with a fork until the yolk and white are combined and somewhat fluffy.
- Pour into the skillet with melted fat and let it sit until a very light edge, our outline, begins for form around the egg.
Once you see this "edge" or outline, use a non-stick spatula and begin moving it in a Circle 8.
- The center of the pan is the hottest. Constantly moving a non-stick spatula prevents sticking and over-cooking, as well as circulates the outer part of the egg to the center occasionally.
- After four or five "Circle 8's", your eggs should be done--soft scrambled, which means they kissed the heat and are glistening, shiny and moist. If you continue to cook and "Circle 8", they become drier and less moist--then you have "hard" scramble.
Type of skillet:
The best way to cook the perfect scrambled an egg is to use a non-stick or stainless steel fry pan. Some use a cast-iron skillet, but unless your skillet is highly seasoned and oiled, it is not recommended as the best vessel.
Watch the video to see it happen!
Brown vs. white egg:
The difference between a brown and white egg is the hen. Hens with red feathers and red earlobes lay brown eggs; white hens with white feathers and white earlobes lay white. Mystery solved. No matter which grade egg or color, the nutritional value remains the same.
When to salt:
According to old wives' tales, pre-salting uncooked eggs resulted in a tougher egg; however, this has been proven wrong. Serious Eats conducted some research and found that to be a myth; in fact, it may make your scrambled breakfast more tender. But, after multiple tests and experiments, the result was an emphatic "it doesn't matter."
♥ If you make this recipe, please leave a comment and rating below. Thank you!
Perfect Scrambled Eggs
- 1 tablespoon butter
- 2 whole eggs
- salt and pepper to taste
- In a stainless steel, or non-stick skillet, heat butter on medium.
- Crack eggs into a bowl; whisk vigorously with fork until eggs are a bit frothy
- Pour eggs into skillet with fat
- Wait minute or so, until the egg forms an "edge" or outline in the skillet
- Using a non-stick spatula, begin to move the eggs in a Circle 8 pattern; for soft scrambled, cook eggs about 1-2 minutes; for hard scrambled, cook for 2+ minutes
- Plate on serving platter; season with salt and pepper to taste