It's easier than you think!

Ah yes, the quintessential American breakfast.  Scrambled eggs.  Everybody knows how to scramble an egg, right?  Or do we really?  I’m guessing you fall into one of three camps:

A: you’re an egg lover who, is perhaps somewhat satisfied with their egg cooking skills, but wonders if there is a way to elevate your breakfast to the next level.

B: You’re thinking your egg skills have gone into the compost bin along with the shells and could really use some help. 

C: Scramble Eggs?  Isn’t that why I pay to eat at the diner?  

Whatever your reason for showing up, I’m glad you're here and hopefully, but the time we navigate through this article, you'll feel ready and raring to jump into the kitchen and skillet yourself up a set of beautiful scrambled eggs.  Let’s get started.

What exactly is the perfect scrambled egg anyway?  For me it's light and fluffy, no brown cooked bits to be found and when you drop a piece into your mouth it practically melts away in a singular glorious and delicate bite.  The reality of the matter, however, seems to be that many times when I used to cook eggs they would turn out rubbery and overcooked.  Sure they still tasted good, but you knew deep down in your gut that they could be better.  So I started to do a little research on the humble egg, played around with a few scramblers in my kitchen and here’s what I found made all the difference.

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Number 1: Add Liquid

The best way to get a light and fluffy egg is to add a little liquid to it as you mix it up to be cooked.  A teaspoon or so per egg will do the job.  I add milk; water works as well.  Do whatever tastes good to you just so long as you do it.

Number 2: Temperature

Don’t cook your eggs on too high of heat.  Now I know you’re hungry and you want that egg in your mouth so 5 minutes ago, but patience is the key here.  Lower heat is better.  It may take a few more minutes to cook your eggs, but you’ll be so happy you waited it out. Oh, and wait until your pan is preheated before cooking.  Cold eggs on a cold pan are a no go.

Number 3: Fat is Essential

Yes I know, low fat and blah blah blah.  But if you want a perfectly delicious egg then I’m going to jump off the calorie bandwagon and say toss just a little fat in there.  I’m not saying you should go crazy or any such thing.  Just use enough to keep if from sticking and assist with the flavor.  I usually coat my pan with either a small pat of butter (yum) or… get ready for it, a small spoonful of bacon grease.  I always save my bacon grease in a container in the fridge for just such occasions.  You never know when a bit of bacon might come in handy.

Number 4: Ruffle the Feathers

Once you pour your eggs in, don’t get all rough and tumble straight out of the gate.  Give them a minute to cook as they are in the pan and then, once a cooked layer has started to form on the bottom, take your spatula and slide it under from all sides to allow more of the egg liquid to seep under.  This will not only help to cook more of the egg, but add a little air and height to your future breakfast as well.

Number 5: Salt those beauties

Yea I know, you’re asking why I wait until this point to salt my eggs.  Would you believe that if you salt your eggs before you begin cooking it can lead to tougher more rubbery eggs?  Leave the salting for halfway through the cooking process and it’ll be a much happier plate at breakfast.

Finish up by ruffling, breaking up and flipping a few more times until cooked through. Slide them off the skillet as soon as the last liquid has cooked and not a minute longer. No overcooking allowed.  Trust me the effort is all worth it.  Now off you go. Grab a cup of coffee, your perfect plate of eggs and enjoy.

How to Make a Perfect Scrambled Egg
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