I Made 5 Famous Scrambled Egg Recipes And Found The Very Best One (2024)

FAQs

What is the biggest mistake people make when cooking scrambled eggs? ›

Applying too much heat

A lot of people crank the heat and cook quickly, which produces dry, stiff eggs. Syhabout suggests going low and slow instead, with the burner kept somewhere between low and medium. A good way to test for temperature is to put pad of butter in a cold pan on the burner.

How much milk do you put in scrambled eggs? Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Butter + Milk = The Best Scrambled Eggs

I've found that butter and dairy make the fluffiest, most luxurious scrambled eggs. The fat in the heavy cream coats proteins in the eggs. This restricts the excess loss of liquid and contributes to fluffier eggs.

Scrambled eggs have been around as early as the 14th century. [1] Although they were first enjoyed for lunch and dinner by the Ancient Romans, today it is one of the most, if not the most common breakfast foods in our culture.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Scotch woodco*ck – British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.

What are scrambled eggs called in America? ›

Lastly, I mimicked Oliver's technique for classic American "diner eggs," as he called them. These eggs, which I beat and seasoned in a bowl before pouring them into a buttered pan on medium heat, as per Oliver's instructions, tasted overdone.

Leaving the stove and multitasking instead of stirring: Perhaps the most common mistake when making scrambled eggs. They don't take long to cook and will go awry if you don't stand at the stove and stir in that brief cooking time.