Another post from Lydia’s Flexitarian Kitchen! On Wednesday, she explained how to fry eggs. Today, she’ll explain something I didn’t fully understand until earlier this month–scrambling eggs! (To be fair, I don’t eat a lot of eggs. But they’re very healthy, so I should probably start. :P)
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An egg is a wondrous thing to eat. The first food I cooked for myself was a scrambled egg sandwich. My eggs were overcooked and I left a lot of them stuck to the pan, but I did it myself and they were delicious!
In this post, I’m going to share a few tips for making scrambled eggs. If you’ve never cooked them–or aren’t happy with the results you get– these tips and accompanying videos will help guide you. You’ll master valuable kitchen skills just from learning how to scramble a couple eggs. Things like prepping your food before you begin cooking, managing the heat under the pan you’re cooking in, and how to judge when the item you’re cooking is ready.
Like most everything in life, the more you practice the easier it will become… so let’s get crackin’!
There are a few tricks to cooking scrambled eggs which will help them turn out fluffy and less dense:
- Use a medium skillet, 8 – 10″ is good for up to 6 large eggs. Use a larger skillet or cook in batches for more.
- Use minimal butter/oil/cooking spray. Just enough to coat the pan.
- The pan should be hot, but not screaming hot. Cook on medium to medium high heat.
- Plan on one or two eggs per person.
- To crack the egg, give it a firm rap against the counter and break it where the crack forms. There’s a fine line between too much, which causes little bits of shell to fall into your food and too little, which forces you to fight the egg in order to open it.
- The eggs should be beaten well, so the whites are fully incorporated with the yolks. You’ll notice the color of the yolks may get lighter.
- Use a spatula to push the set egg from the side towards the center of the pan and tip the pan to allow the unset egg to run to the sides.
- If adding any herbs, cheese, etc to the eggs, make sure they are chopped before you begin cooking. The eggs cook much faster than you can chop.
- Remove the eggs from the heat before they are totally dry. The residual heat will cook them a bit longer without drying them out.
To help you visualize the instructions, check out the video below as my handsome assistant, Rick, demonstrates how to scramble a couple eggs.
Some people add milk to the beaten eggs in order to stretch them but in my experience it just leads to watery eggs.
As you get more comfortable with your scrambling technique, you could add chopped herbs and shredded cheese directly to the pan after you’ve added the eggs. Scramble them with the eggs as usual.
Scrambled eggs make a quick meal any time of day. They can be made into a sandwich or wrap for easy transport. Or served with a salad or other vegetables to make a light meal.
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