The Perfect Scrambled Eggs

by Erin, The $5 Dinner Mom on July 9, 2010

So we all know that I’m having a love affair with avocados this summer. But that’s not the reason that these scrambled eggs are perfect. There are probably 7 gazillion ways to make the scrambled eggs, but I’m going to share with you 5 tricks that will help you make the perfect scrambled eggs.

1. Milk - Add the same number of teaspoons of milk as you have number of eggs. 8 eggs. 8 teaspoons of milk.

2. Whisk – Whisk the eggs and milk for at least a minute, ideally two. And do it with vigor.

3. Angle of the Whisk – Don’t whisk in a circle. Whisk at an upward angle to allow more air to enter the eggs as you whisk. More air means fluffier eggs.

4. Heat level - Scramble eggs of medium-high heat. Scrambling on high heat will turn your eggs gray. No thanks. (I scramble with my dial set between 6 and 7.)

5. Scrambling – Don’t add the whisked eggs until the greased skillet is hot. Pour in the eggs and let them set before you start scrambling. Use a plastic spatula and move the set eggs to the middle or either side.  Then tilt the pan so the runny eggs move to the open space in the skillet and let them set.  Gently stir around as the eggs set. Serve piping hot. (Cold eggs…blech.)

Ingredients

Eggs
Milk (in the ratios mentioned above)
Salt and pepper to taste

In this case, I added salsa and diced avocado. How to choose and cut an avocado, in case you were wondering.

The perfect eggs and the perfect great way to get a veggie (although it’s really a fruit because it has a seed, but in my mind it’s a veggie) into your breakfast meal.

Avocados. Swoon.

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{ 11 comments… read them below or add one }

Paula N. July 9, 2010 at 3:23 pm

Okay, now I think I want scrambled eggs for lunch. I always add sharp cheddar cheese to my eggs, that’s about the only difference in our methods.

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Lori July 9, 2010 at 8:10 pm

Thank you for that, now I wish you would post the Perfect Egg Sandwich, I make my hubby’s breakfast the night before since he goes to work so early and I am always looking for something new and that will work, not make it soggy, by the morning.

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Yasmin July 9, 2010 at 8:15 pm

My husband is a professional chef… well he use to be as he now is an network administrator for a contractor that works for a government agency. At any rate…. He taught me the best way to make scramble eggs is to whip the eggs first with a FLAT whip (not the traditional round whip) then fold in the milk AFTER the eggs have been whipped. Pretty similar to whipping heavy cream and incorporating something like chocolate. Fold the milk in gently prevents the eggs from going “flat”, adding the milk in while whipping the eggs also makes the eggs go “flat”.

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Debbi Does Dinner Healthy July 9, 2010 at 9:29 pm

Interesting on how much milk, I usually just add a small splash, I’ll add a bit more next time. Thanks!

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Liz Anderson July 10, 2010 at 11:42 am

I beg to differ — I use a teaspoon of water per 2 eggs. Why? Water blends with the eggs — milk does not. That’s why you end up with eggs that give off liquids after being cooked, and they have white splotches. Eggs mixed with water also are “fluffier” in texture.

If you check the recipes of Jeffrey Saad (Official Egg Spokesperson) or the guy who is the champion omlette maker, they use water in place of milk, too.

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Amanda July 10, 2010 at 5:21 pm

@Liz Anderson, I’m glad it’s not just me! I’ve used salsa in place of the liquid too, which tends to come out pretty well.

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cheryl July 10, 2010 at 9:41 pm

Thanks for the post. DH is not an egg eater & tries to make them for our kids & they are either burnt or runny or greasy….I’m printing this off as a pointer.

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LisaE July 11, 2010 at 3:39 pm

If I am running low on milk, I will use water but I prefer milk to get in the extra nutrition. I think cooking srambled eggs low and slow is the key, otherwise they will turn into a rubbery hunk…yuck.

I love srambled eggs, anytime of the day or night…yummy! With a dash of salt & pepper whisked in before cooking. I like mine plain, no cheese but sometimes a little sauteed onion is great.

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Lindsey@Kindred Spirit Mommy July 11, 2010 at 9:07 pm

I’ve never had scrambled eggs and avocado but I always add salsa to my scrambled eggs! Thought I was the only one. :) Great tips! I also think it’s very important not to overcook them (I don’t like dry scrambled eggs), and I like to add cheese while it’s cooking. :)

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Sherri July 12, 2010 at 12:21 am

I have always made my eggs with a little splash of milk after whipping them, I must try them with avacado it looks fantastic. Great pictures.

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Carmen July 13, 2010 at 3:42 pm

My version of the perfect scrambled eggs: http://mishmashmie.blogspot.com/2009/08/best-scrambled-eggs.html.

In summary: melt butter in a pan, add milk. Don’t add the whipped eggs until the milk is hot. Keep the heat low and stir frequently. (I use a rubber spatula).

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