Perfect Scrambled Eggs: A Step-by-Step Guide

Step 1: Start with good, fresh eggs. Typically, plan on preparing two eggs per person.
Step 1: Start with good, fresh eggs. Typically, plan on preparing two eggs per person.
Step 2: Break your eggs into a bowl, and add 1 tbsp. of  milk per egg. Milk, or water, will lighten the eggs and improve their texture.
Step 2: Break your eggs into a bowl, and add 1 tbsp. of milk per egg. Milk, or water, will lighten the eggs and improve their texture.
Step 3: Stir your eggs and milk together until combined. Don't overstir, or your eggs will become tough. A whisk is my favorite tool, but a fork will work just as well.
Step 3: Stir your eggs and milk together until combined. Don't overstir, or your eggs will become tough. A whisk is my favorite tool, but a fork will work just as well.
Step 4: Add your eggs to a pan in which you have melted butter over medium-low heat. Stir every few seconds until curds form. At this point, constant stirring is key to prevent them from becoming overcooked.
Step 4: Add your eggs to a pan in which you have melted butter over medium-low heat. Stir every few seconds until curds form. At this point, constant stirring is key to prevent them from becoming overcooked.

What is the "Perfect" Scrambled Egg?

"Perfect" is, of course, a relative term. Some people love their scrambled eggs barely firm, evenly textured, and creamy. Others swear by thoroughly dry, almost meaty curds. For me, "perfect" lies somewhere in between: a moist, yet slightly firm curd that is neither runny nor rubbery; an egg with a bit of texture and bite to it but that provides a bit of creaminess as well. Egg utopia!

I think we learn what we like, in good part, by experiencing what it is we don't like. For instance, I hated eggs until I was a grown woman with a kitchen of my own to play in. My mother was one of those cooks to whom the term "well done" was considered still not done enough. Scrambled eggs were hard, smallish curds, browned over high heat, heavy enough to stay with you until well past lunch time. The only way to eat them (and, yes, you HAD to eat them, or you sat at the table all day with your cold curded eggs) was to make a sandwich of eggs between two slices of heavily buttered toast. Then, you just chewed and swallowed as quickly as possible. Mmmmm---nothing like Mom's home cooking.

Anyway, through trial and error, and plenty of bad eggs along the way, I've perfected my scrambled eggs. And now, I love them! Here's how I make the "perfect" scrambled egg.

Step 5: Your eggs are finished once they have formed nice, soft curds with a bit of moisture still visible.
Step 5: Your eggs are finished once they have formed nice, soft curds with a bit of moisture still visible.

Chef Gordon Ramsay Makes Scrambled Eggs (Not my favorite way, but, some might prefer it :-) )

Did You Know?

Scrambled Eggs in Pop Culture:

The Beatles' song, "Yesterday," written by Paul McCartney, went under the working title "Scrambled Eggs." Why? McCartney had the melody first and no words, so he came up with a joke verse to fit the melody. The original working first verse was:

"Scrambled eggs,
Oh how I really love your legs...."

Which, thankfully, later became:

"Yesterday,
All our troubles seemed so far away...."

Source: Paul McCartney: Many Years From Now.

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Comments 15 comments

Kat07 profile image

Kat07 8 years ago from Tampa

I always use a touch of water in my eggs to lighten them up - it's a great tip, I heard it on the radio once from a gourmet chef. It's been my secret to perfect eggs for years now!


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

You have found the way to my heart.

That is the way I cook the scramble eggs at our house.

Poached eggs the same

Val like hers poached eggs hard.


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Kat---Water definitely lightens them up, too, but milk is my favorite way to go. That's the fun thing about scrambled eggs---everyone seems to have their own "best" way of making them :-)


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

MrMarmalade---I knew I couldn't be the only one who loved them this way :-) You know, I've never eaten a poached egg. hmm. It's something I'll have to try!

Thanks for commenting!


Kat07 profile image

Kat07 8 years ago from Tampa

It's true - I like mine well-done, my mom thinks that is gross!


MM Del Rosario profile image

MM Del Rosario 8 years ago from NSW, Australia

i also add a bit of milk in my scrambled egg. but sometimes when I am in a hurry in the morning I just stir it a bit and put it on the pan....But on an easy Sunday morning, it is nice to have the perfect scrambled eggs....


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Kat---isn't it funny? something as simple as scrambled eggs can be made so many different ways----and we seem to have very strong preferences about how they're made! :-)


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

MM Del Rosario--Good point! There's something relaxing and therapeutic about taking the time to make them "perfect." I make mine the same "quickie" way when my kids are telling me they're absolutely starving :-)

Thanks for commenting!


compu-smart profile image

compu-smart 8 years ago from London UK

Eggcellent hub..Just how i like my eggs..I find Organic eggs and the free range one's taste much nicer than the supposedly cheap n cheerfull ones i would normally buy..


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Compu-Smart--- I totally agree. I don't buy the organic and free range ones as often as I'd like, but they definitely taste better!

Thanks for commenting!


OldRoses 8 years ago

I make scrambled eggs with Half & Half. I started doing them that way because I don't have milk in the house, just Half & Half for my coffee. I also add salt and pepper to the egg and Half & Half mixture before cooking. It seems to bring out the flavor more than adding salt and pepper to the eggs afterwards.


Whitney05 profile image

Whitney05 8 years ago from Georgia

I've never thought about adding milk and butter to my scrambled eggs. That sounds like it would have an interesting twist. I just scramble plain eggs with salt and shredded cheese. I may have to try it this way though.


issues veritas 7 years ago

I like the way they come out at Denny's, Cocos and most breakfast places. Light and fluffy.


doris 6 years ago

i love adding water and salt before milk, its the best!!


lolo 6 years ago

mmm yummy

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