90-Second Chef: How to Make the Best Scrambled Eggs

Nothing cooks as quickly—and tastes so satisfying—as an egg. A proper dish of scrambled eggs should tumble out of the skillet into soft, creamy curds. But great scrambled eggs require finesse. In fact, scrambled eggs might just be the easiest dish everyone gets wrong.

The first mistake is assuming that nature knows best. Just because an egg contains a set ratio of whites to yolks doesn’t mean you should follow suit. Whites are rich in proteins (which help turn liquid eggs into a semisolid when cooked) as well as water, while yolks provide the fat and the flavor. We found that adding a couple extra yolks not only enriches the egg flavor, but also helps stave off overcooking, because the extra fat and emulsifiers in the yolks raise the coagulation temperature. For the same reason, we prefer half- and-half instead of the usual milk. More fat means less chance of overcooking the eggs—and richer flavor.

The right technique is just as important. Most novice cooks use too much heat and the eggs turn out tough and watery. Excess heat actually wrings moisture out of the eggs (much like a sponge), leaving tough curds in a sea of unappealing liquid.

That said, a blast of heat is essential to convert some of the moisture in the eggs to steam. (it’s the steam that makes scrambled eggs fluffy.) We recommend starting the eggs over medium-high heat and then turning the heat to low. if working on an electric stovetop, use a second burner (heated on low) to create scrambled eggs that will be a revelation, even to seasoned cooks.

4 Key Tips for Scrambled Eggs:

Crack Cleanly: There’s nothing worse than bits of shell in the finished dish. Don’t crack eggs on the rim of a bowl. A flat surface, such as the counter, ensures the cleanest break.

Scramble Thoroughly But Gently: Many cooks mistakenly think that “scrambled” refers to the cooking method. In fact, the eggs are scrambled (to combine the whites and yolks) before they go into the pan. Don’t bother with a whisk or mixer, which will overbeat the eggs; a fork is the simplest and best tool for the job.

Small Nonstick Pan + Butter: You could make scrambled eggs in a conventional pan (cooks did for many centuries), but nonstick makes it so much easier. A well-seasoned cast-iron pan can work and is the best alternative if you don’t use nonstick. For eight eggs, we use a 10-inch pan—crowding the eggs in the pan traps steam and ensures fluffy results. Use an 8-inch pan when cooking four eggs (or less). Whatever the pan material or size, don’t bother making scrambled eggs unless you’re willing to use butter.

The Right Fold: Despite what you might think, the eggs shouldn’t be stirred constantly while they cook. Instead, fold them with a rubber spatula into a tidy (and high) pile that traps steam. More steam means more volume. So, for light, tender eggs, be gentle and use a rubber spatula.

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[Kiroywashere]

0:58 "Nice fuckin curds" Can't unhear.

[franksmiles]

great show - bud this added music makes it feel like a terrible commercial.

[nammm]

Your scrambled eggs made my mouth water at the end :-O

[greathornedowl]

Thanks Dan. I like chive and onion cream cheese in mine over medium heat and turn off when the spatula leaves a trail.

[danicadb]

my brother makes his scrambled eggs like you do, but one thing I noticed is that the eggs weep, so I make mine with a little water and it stops the weeping, also adds fluffiness, I put a little onion powder in mine and they are really good that way. :)
I don't like wet eggs either, mine are fluffy and dry :)

[zeagias]

The "best" is subjective. I prefer eggs without milk personally. These are just options. Some people prefer fully cooked & others slightly wet.

[insederec]

Here's what I do. Put eggs in pan. Stir but do not overmix. Make sure whites and yolks are present separately. Serve when most of liquid part of the egg in the pan is cooked into a solid but all. It will continue to cook slightly on the plate but will not dry out. Add salt and pepper. Done.

[dantean]

Best tip for a dairy I've ever gotten: add sour cream to your scrambled eggs. It will demand more beating, but hasn't hurt the process, in my experience, and the taste is incredible.

[prepress]

I start my scrambled eggs unbeaten in a cold pan with butter, then slowly heat up, stirring the eggs with a rubber spatula the entire time until the curds are creamy. Done.

[shadebear]

I think that heat is the key.
Iron skillet, heated extra hot,
Icy cold, small cubes of butter.
Add butter then beaten eggs. Turn off heat. Cook normally then remove when, you think that they are slightly underdone.
Buttery perfect, hard to screw up, eggs.

[docb]

I prefer American quick cooked style myself. Not a huge fan of eating eggs that are still wet. Fluffy, but dry for me please.

[raffitchakerian]

An extra yolk seems wasteful and a bit excessive, especially if you're like me and eat eggs 2 or 3 times a week. I use whole milk or shredded cheese (Gruyere is my favorite but you can use any kind) and control the temperature by constantly stirring and taking the pan off heat so the eggs don't overcook.

[carlstawicki]

Nothing can beat Gordon Ramsay's scrambled eggs, but the idea of adding extra yolk sounds great also.

[TheDocskibum]

If I don’t have dairy to add to the eggs what else can I use? Would Butter work

[jasbcor]

I've gotten very fluffy scrambled eggs by adding extra white and beating the mix with a whisk to a very fluffy consistency. If you don't over cook them they'll still be moist. The key most of all is not to overcook.

[DJaquithFL]

More good butter, lower temperatures, slower cooking and no milk for mine. 😜

Also, those expensive free roaming chicken eggs do taste better.

[keetrandling]

Another source says the protein in added milk seizes and causes "weeping" so one should add a tbs of water instead. And who's going to waste half an egg for a barely noticeable difference? Restaurants, maybe, cuz they'll use the egg white elsewhere, but home cook? The mayo someone mentioned does work, especially if scrambling in the microwave.

[mixter]

There is no difference beating with a whisk, or a fork, it's all about technique. If you keep the whisk or fork down in the eggs, you will mix them with out adding more air.

[rtex]

Mom taught me her trick for fluffy scrambled eggs. Add about a teaspoon of cornstarch to some water, then stir into eggs. Also add salt and pepper, and gently turn them over (don't stir them around pan too much).

[DayDayWithMcK]

Scramble egg DONE-NESS is a matter of personal choice. For me? I couldn't have eaten his eggs (not even placed them in my mouth - or I would have gagged). I need my eggs dry and slightly browned. Wet scrambled eggs? I can't even dwell on the idea.