7 Tips for Heavenly Scrambled Eggs (Plus 2 for the Perfect Fried Egg)

scrambled eggs

For Heavenly Scrambled Eggs

 

    • Use a nonstick skillet. Stainless steel and cast-iron pans will do the job, but they’re much more difficult to clean.

 

    • Hold the liquid. Contrary to popular belief, milk or cream 
is not essential.

 

    • Whisk vigorously. Wait to whisk the eggs until just 
before cooking. This incorporates air, yielding fluffier scrambled eggs.

 

    • Cook low and slow. To avoid dry, overcooked eggs, 
cook over medium-low heat. Our favorite tool for stirring? A rubber spatula.

 

    • Stay put and stir. Don’t walk away from your eggs. Stir constantly for small curds, less frequently for larger curds.

 

    • Don’t overcook. Remove pan from the heat while eggs are still slightly moist; they will continue to cook while standing.

 

    • Season at the end. If you add salt at the beginning of cooking, you run the risk of overseasoning your eggs.

 

For The Perfect Fried Egg

In a small bowl, crack a fresh egg. In a medium skillet, melt 2 tablespoons butter over medium-high heat. Once butter has melted, reduce heat to medium. Add egg to pan, and cook to desired degree of doneness.

For Sunny-Side Up

Cook until edge of egg white is set, 2 to 3 minutes (white surrounding yolk will not be set). Cook 1 minute more to set remainder of white.

For Over Easy

Follow directions for Sunny-Side Up. Carefully flip egg, and cook an additional 30 seconds.

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