Scrambled eggs are one of those cooking basics that everyone should know how to prepare. From breakfast to dinner to late night drinking cure-all, the soothing scrambled egg goes down easy. Eat them plain, or top them with any number of goodies to define your egg-style. Eggs are also healthy. They’re full of vitamins, minerals, and high-quality protein. Low in fat, one large egg contains 212 mg of cholesterol, increasing HDL (the good cholesterol) and can prevent development of LDL (the bad cholesterol).
Making eggs silky smooth is easy, yet it’s also not as familiar as rubbery, bouncy, egg kernels some call “scrambled.” I’ve eaten some scrambled eggs so tough and knobby, it’s hard to distinguish them from pop corn.
To make the silkiest scrambled eggs ever, all you need is patience and a dollop of cooking skill.
That’s because cooking relies on science — there’s heat, chemical interactions, and intuition, this last an essential element. You need to read your eggs.
Follow the steps below and you’ll have silky scrambled eggs, every time.
The Best Silky Scrambled Eggs Recipe
- 5 large eggs
- 5 tablespoons milk (I use 2% but it’s up to you; half and half is a creamy substitute for milk but isn’t necessary to achieve silky eggs)
- scant amount of salt and pepper
- 1 tablespoon unsalted butter
- cooking spray
- A medium skillet
Make the eggs:
Crack eggs into small bowl. Pour in milk and then sprinkle with salt and pepper. The reason to salt eggs before cooking is that salt acts as a tenderizer. It helps create the creamy texture.
Whisk eggs with a silicon fork for 1 minute. This might seem like a long time, but 60 seconds is the key to working the salt into the eggs and incorporating them into the yolk-albumen mixture. Whisk briskly but not so hard as to splash the liquid. Using a silicon implement instead of metal helps prevent damage to the molecular structure.
Spray a thin coating of cooking spray on skillet. Melt butter over low heat.
Using a wide rubber spatula, scrape egg mixture into skillet and let sit undisturbed for one minute, or until a lighter ring begins to form around the edges of the liquid and the egg begins to puff.
For the next two minutes, using spatula, gently fold egg on top of itself, being careful not to tear it, and loosening stuck pieces of egg to incorporate into the scramble. This is similar in technique to cooking a French omelet. The difference is that you’ll continue folding the egg until almost cooked through — and omelets are mixed with egg rather than milk.
When the egg is almost completely solidified but there is a small amount of liquid on top, turn off heat.
Serve scrambled eggs as desired.
Serves 2-3 people. Can be easily doubled or tripled.