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Trick to Make the Best Scrambled Eggs Ever

There’s nothing more uplifting than seeing a golden plate of light and fluffy scrambled eggs when you wake up in the morning. But forking into a pile of custardy goodness comes with a little technique and cooking knowledge. To start, you’ll need the high-quality eggs. We recommend choosing grade AA eggs because they have the best ratios of thick whites to rounded yolks. Then, you’ll need a whisk. The whisk is one of the most underrated cooking tools out there, but it’s the secret to whipping up fluffy goodness.

Whip Your Eggs

By whisking your eggs, you incorporate air, which gives your sunny scramble a soft, melt-in-your-mouth texture. Be sure to whip the egg yolk and whites together evenly so that there aren’t any streaks in the mixture. Season your eggs with your choice of spices. We like ours with a little kick, so in addition to salt and ground black pepper, we like to add a pinch of red pepper flakes. Place a nonstick skillet on the stove and melt some grass-fed butter (about half a tablespoon) in it under medium-low heat. We think medium-low is the best temperature for achieving a light, airy scramble.

After allowing the butter to fully melt into the pan, pour your egg batter in and let it sit for a few seconds. Add your chopped veggies or shredded cheese before folding the eggs with a plastic spatula. Be sure to lightly push the eggs off the skillet and let it stir in the pan until bigger curds form. Pro tip: Kill the heat before your eggs are all cooked through. This helps you avoid overcooking them and turning them into a rubbery mess. Now, grab a plate and fork and lightly season the eggs again with pepper and salt before digging in! Check out these other mind-blowing ways to use your eggs.

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