How to make the perfect Scrambled Eggs
There's countless ways to make scrambled eggs, here's my way.
I know there's already a million and one different ways and variations of making the oh so tasty scrambled egg, but I would just like to share with you one more way, my way. It dawned on me just recently that, scrambled eggs are in fact very hard to actually get wrong, never mind get right, they're probably one of the most easiest, if not the easiest way to cook your eggs. As it so happened, scrambling eggs was in fact one of the first things I ever learned to cook, and when I did, I would say they're a staple part of my diet. What's more is, eggs are not only super tasty, but they're also very good for you and provide good healthy fats and are a superb source of natural protein.
Now, I'm not claiming to be a chef, or anything of the sought, but it's really not that hard people, it's back to basics if you will. If you have never tried to cook eggs before, and are afraid of doing so for fear of making a complete and utter mess of it, then have no fear, you've come to the right place. I hope this insightful and fun article will help you start learning the basics of cooking and so that you have the confidence (If you don't already possess) to begin your egg scrambling adventure.
An overlook of what to find in this article:
- A short introduction - My opinions on scrambled eggs (Not that anyone cares)
- The tools you'll need to make you scrambled eggs
- My method and a step by step guide of cooking the eggs
- The health benefits your eggs will provide you with
Gotta love them eggies!
This part you can just skip, I mean, nothing in this section will actually tell you how to make scrambled eggs, but you might like to know what I think of them - maybe you think the same! So as I said earlier, eggs are in fact a staple part of my diet at the moment, and will probably remain so for many years to come. In specific I'm talking about scrambled eggs, simply due to the fact that they're so simple to make and take no time at all. I'll have the odd couple of fried eggs here and there, and sometimes boiled eggs, but you really can't beat a good old plate of scrambled eggs, with toast of course. So the reason why they're part of my staple diet at the moment is because I'm trying to build muscle, and doing quite a good job as it happens. I'll typically have scrambled eggs for breakfast with 2 slices of wholemeal bread, it's a great start to the day as well as a good source of protein.
I'll do this for at least 2 to 3 times during the week, mainly at the weekends where I'll have my rest days and not attend the gym. What's more is, you can add pretty much anything you wish to a plate of scrambled eggs, whether it's to season the end product, or to add to the egg mixture, it's really up to and you can experiment as much as you wish. I personally prefer not to really add anything to it, perhaps a little salt and pepper, but that's about it, I like my eggs as egg tasting as possible! :)
The cooking utensils, tools and equipment you will require
Now as I've already stressed, cooking and making scrambled eggs isn't no theoretical physics, it's very straight forward, and the same applies for the utensils you'll require in order to make them. Just be sure you're familiar with what I'll refer you to and that you know how to use them, this may sound like a daft thing, but if you're new to cooking you may not be familiar with some of them.
Here's a list of the utensils, tools and equipment you will require:
- A jug or bowl. Be it a glass or plastic jug/bowl, it really doesn't matter. You can even use a serving bowl if you don't have a jug, but ideally, you need some form of cylinder shaped container.
- A whisk. You'll need something to whisk and mix up your eggs with what ever ingredients you wish to add, however, if you don't have a whisk, a simple fork will do just fine.
- A wooden spoon or spatula. You'll need this to stir your eggs, wooden in particular as it doesn't conduct heat. However, I've found that because eggs require so little time to make anyway, even a small steel spoon is just as good, because it's not in direct contact with the pan for it to actually conduct any heat to begin with. Just be careful still though I ask!
- A frying pan(preferably non-stick).In terms of the size of the frying, it depends on the portion size you're serving for. If it's just you and another, a small pan is sufficient. However, any more than 3 people, I would say use a larger non stick pan.
And that's pretty much it folks, nothing too complicated, that's pretty much all you will in order to get you under way with making your eggs.
- 3x free range eggs, Cracked and poured into jug (Split the egg over the jug)
- 3x tsp semi-skimmed milk
- 1/4 tsp salt
- 1/4 tsp Pepper
- 5g tsp Butter
Again, the ingredients here are nothing too extravagant and you should have them in your house, if not, any local supermarket will sell all of the above at relatively cheap prices. What's more is, the ingredients and quantities I have provided, are that for one serving, however below I shall display a small table showing you how much of what ingredient will serve someone
No. of ingredients (Per person)
Milk or Cream
3 x tea spoon
1 x tea spoon
There's method in the madness!
Step 1- Now that you have all you need - ingredients and utensils, it's time to begin cooking. Start by cracking the desired amount of eggs against the rim of the jug/jar, and pry the shell open nicely over the top of the jug/jar so that all the egg contents drops nicely inside. Once all your eggs are cracked, add 3 tsp of semi-skimmed milk (I usually just pour straight from the carton and can roughly estimate), then add a pinch of salt and pepper. Now that all of your egg ingredients have been added, whisk the contents with either a whisk or a fork. Ensure you whisk well so that all the ingredients have mixed together and you see a nice consistent fluffy yellow.
Step 2- Once you have your egg mixture, put it to one side for a moment and turn on your hob to a medium temperature for your butter. Too high of a temperature will burn the butter, not only this, but once you've added the egg mixture, it will tend to stick to the pan, so a medium temperature is just fine. Now add 5g of butter, 1 tsp, to the pan and let it melt away. Once it begins to melt, you want to pick up your pan and swirl the pan around so that all the base of it is covered by the melted butter (it's not essential every square centimeter of the pan is covered, but the majority will suffice).
Step 3- Once you have a nice buttery glaze inside the base of the pan, add your egg mixture to it making sure you get all of the contents into the pan. Now spend a few seconds just stirring the edges of the pan with your wooden spatula/spoon so there isn't any immediate sticking. Chances are it probably won't stick straight away if at all, but do so just in case, I always do :)
Step 4- Now is the most trickiest part, and I'm not saying it's hard or anything, I'm just saying as far as "so far" is concerned, this is the bit where you will have to pay a little attention. After about 30-60 seconds, possibly more, you'll start to see the edges of the egg mixture start to froth up and start forming that eggy texture you're familiar with. Once you see this, gently stir with your spatula/spoon around the edge of the pan, stopping halfway round then starting from the beginning and stirring in the opposite direction. You'll want to do this every 10 seconds or so so that you prevent it sticking to the pan, or worse yet, forming an omelet! ew!(I like them really but scrambled eggs are chief egg to me)
As the egg starts to cook more and more, keep the stirring going. It's not essential you stir around the edges all the time, just make sure you stir the egg mixture around gently and you'll see egg folds starting to appear. After a further 3-5 minutes, the liquid egg mixture will gradually cook and form actual egg. It's about personal preference here too I might add. You can chop and sever the egg folds more frequently to get smaller chunks of scrambled egg, or you can chop less for bigger chunks (I prefer bigger chunks). In addition, the longer you leave you scrambled eggs in the pan the browner they will become, to which point they are essentially burning. I don't like my eggs like this, I prefer them yellow and fluffy, however my girlfriend likes them slightly browned, yuck I say :)
Step 6- Now you have your scrambled eggs in your pan, it's time to pick the pan off the hob and carefully pour them onto your plate. You can have them by themselves if you have a large portion, but it's typically best to put them over a couple slices of toast, but again, it's down to taste and preference. Serve immediately as eggs tend to go cold fairly quickly.
Step 7- ENJOY!
The health benefits your eggs will provide you with
There are, just with a lot of things a countless amount of health benefits eggs can bring to you are so I highly recommend you incorporate them into your diet. First things first is that they are very high in complete natural protein, excellent for re-building muscle tissue and repairing muscle tissue in general. In one typical medium sized egg, there roughly 5-6 grams of great protein. So if you're having breakfast that contains at least 4 eggs, there potentially almost 25 grams of protein in just your eggs alone. This is great news for body builders and fitness fanatics because eggs are very easy to make, and are relatively inexpensive!
In addition to this, eggs provide the body with good sources of fats and contain typically around 5 grams of fat, of which is roughly 1.5 grams of saturated fat. Eggs are also naturally high in Vitamin D, a Vitamin that helps strengthen and builds strong bones and in just one egg alone contains roughly 10% of your daily recommendation for Vitamin D.