I used to think making scrambled eggs didn’t require any special attention – then again, I always made bad scrambled eggs.
Have you ever made scrambled eggs either to have them turn out runny or overcooked? This used to happen to me all the time. The thought of runny eggs made me nauseous so I took care to cook my eggs well done. Or so I thought. I later learned that the brown spots on the eggs were actually burn spots.
Here are some tips I’ve learned along the way. Hopefully they will help you. Now, when I make eggs, my husband never fails to say they are the best scrambled eggs he’s ever eaten. They are fluffy, moist, and cooked just right. My secret ingredient? Milk. Not too much, not too little. Along with moderate heat and a rubber spatula, you’ll be the Queen or King of eggs in your own kitchen in no time if you follow this recipe.
To make delicious scrambled eggs, start with the eggs of course. If you’re using 7 eggs, add approximately ¼ cup of milk to your eggs along with 1 tsp. kosher salt and ¼ tsp. black pepper (optional – omit if you’re cooking for the kids too) and whisk together until frothy. Heat a medium skillet over medium to medium-high heat and add 1 Tablespoon butter or margarine. Add eggs. Let them start to set before you stir. Using a rubber spatula (this works the best to get the eggs off the side of the pan as well), stir eggs gently. Continue the process until the eggs are just about finished. You don’t want them runny at all, but a small glisten is good. Take them out of the pan and plate them immediately or move the pan off the heat and cover. The eggs will continue to cook and will be delicious.
My favorite way to serve eggs? With buttered toast with strawberry jelly or with pancakes!