13 Top Scrambled Egg Tips for Egg Perfection

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Scrambled Egg Tips

Deliciously scrambled eggs are a joy to behold and a pleasure to slowly savor (or gobble up -  depending on your appetite and mood). Creating perfectly scrambled eggs can seem like a artform, but don’t fret, we have the best scrambled eggs tips from the best “food artists” around.

scrambled egg

 

Alternate Between Heat and No Heat.

That’s the Gordon Ramsay way. The celebrity chef, restaurateur and cookbook author recommends transferring the pan back and forth between burner and countertop – stirring continuously. Your end result, he says, will be creamy, fluffy scrambled eggs – just what you want!

 

Don’t Overcook.

When scrambling, follow Jamie Oliver’s advice and “Remove it from the heat once it looks three-quarters cooked”. That way, the residual heat in the eggs and pan will complete the cooking process as you stir and serve the eggs. According to this celebrity chef and restaurateur: “It will be gold.”

scrambled eggs

Be Patient.

Cookbook author and television personality, Chef Curtis Stone, implores you not to yield to the temptation of stirring your eggs too early. Instead, if you want “fluffy, cloud-like curds”, just wait until the edges begin to firm up. Then, you can gently pull the edges inwards and move the curds around.

 

Add Milk Instead of Water.

Start your scrambled eggs off right with this bit of advice from Megan Willett, deputy editor of the Business Insider. She recommends that instead of adding water to your eggs, you should be using milk, cream or half-and-half instead. The end result, she says, will be “richer, tastier, and fluffier.”

 

Take the Angled Approach.

How Stuff Works writer Chris Obenschain, explains that “the trick to perfectly fluffy eggs is getting some air bubbles into the mix”. He suggests that you should tilt the bowl slightly and beat the eggs from the bottom up.

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Add Some Elbow Grease.

When beating the eggs to make scrambled eggs, the general consensus is “Whip ‘em real good!”. To do that, Sara Tane, digital fellow at Cooking Light.com, says to use a fork, and don’t be lazy – beat the eggs until you can’t distinguish the whites from the yolks.

 

Let Your Blender Do the Work.

Of course, you can cut out the elbow grease by simply following what Tyler Kord has to say. This cookbook author and chef at No. 7 Restaurant tells us to reach for the blender and puree the eggs on the lowest setting for a “totally uniform” result.

 

Use the Right Equipment.

When it comes to scrambling eggs, a non-stick skillet is definitely your best friend. That’s the advice from Bon Appetit’s  digital food editor Dawn Perry, its test kitchen contributor Jessie Damuck and Claire Saffitz, an associate food editor. According to these three, only if your cast-iron skillet is “reeeeally” well-seasoned, should you trust it to do the job of scrambling your eggs.

scrambled eggs

Select the Right-Sized Skillet.

Dawn Perry also suggests using a small pan when you’re scrambling 2 to 4 eggs. You will, however, need “plenty of surface area” for more eggs, so for quantities of 6 and over, she suggests going with a large pan.  Tori Avey, food writer and recipe developer, agrees somewhat, her advice being 6 eggs in a very large skillet, a standard medium-sized skillet for 4 eggs and a small skillet for 2 eggs.

 

Definitely, Get a Silicone Spatula!

When scrambling eggs in your non-stick pan, avoid metal spatulas at all costs – they will scratch and damage the coating. So says Rochelle Bilow as she writes for Bon Appetit’s test kitchen. Even wooden utensils aren’t ideal as they are not flexible enough, making a silicone spatula your best choice.

Set of 3 Silicone Spatulas

Try Chopsticks – If You Have Them.

Chicago-based freelance food writer, blogger and photographer, Kailley Lindman, is all for using chopsticks as your egg scrambling tool. According to her, “They make stirring scrambled eggs and breaking down egg curds extra easy.”

 

Have You Considered Soy Sauce?

Realsimple.com credits Top Chef Season 14 runner-up, Shirley Chung, with the idea of seasoning your eggs with a little soy sauce instead of salt. Doing that, ensures even distribution of the salty flavor.  Plus, tamari makes a good soy sauce substitute for those on a gluten-free diet.

 

Give It a Buttery Finish.

As a finishing touch, Cooking Light’s senior food editor, Cheryl Slocum, suggests adding "a small pat of butter at the end for creaminess."

 

 

 

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  • Darren Clunie
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