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For a long time, I liked the idea of scrambledeggsmuch more than I liked actual scrambled eggs.
Audrey Bruno
Gather your ingredients and tools.
He says you should use a tablespoon of fat for every two eggs you cook.
I personally like adding a splash of milk or cream directly to my eggs before I start cooking.
Audrey Bruno
But this is really up to personal preference.
Scramble the raw eggs with a fork.
Combine them so that the whites and yolks are fully mixed (to avoid streaky eggs).
Audrey Bruno
For soft and creamy eggs, cook them low and slow.
If you want to make them this way, set a small pot over low heat.
That’ll give it time to melt and incorporate fully.
For firm and fluffy eggs, go for higher and quicker.
check that your pan is hot before you even get started, says Korbee.
Once the pan is ready to go, add your fat source and let it melt.
Audrey Bruno
You don’t want to break up the eggs, because smaller pieces are more likely to overcook.
Again, add any cheese about halfway through.
Remove eggs from the heat as soon as possible.
Audrey Bruno
Once your eggs are just about set, take them off the heat.
(Unless, of course, you like your scrambled eggs well done.)
Season and add your favorite toppings.
Wait until the very end to add anysaltto your scrambled eggs.
The possibilities for a fresh plate of perfect scrambled eggs are pretty much endless.
