How to Make Perfect Scrambled Eggs
In this highly adaptable, easy recipe, we’ll teach you how to make perfect scrambled eggs—fluffy, delicious, and uniform in silky perfection.
Servings: 2
Calories: 316kcal
Ingredients
- 4 large eggs
- ⅛ teaspoon salt
- Black pepper (optional, to taste)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon oil (whatever you use for cooking is fine!)
Optional additions for Herby Goat Cheese Scrambled Eggs:
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped chives
- 3 1-inch/2.5cm cubes of sheep/goat cheese (we love this one from Meredith Dairy; break them up into smaller chunks with your fork)
- 1 handful chopped baby spinach (optional)
- ½-1 teaspoon truffle oil (optional, to taste)
Instructions
- Crack your eggs into a bowl, and beat with a fork, chopsticks, or whisk until large and small bubbles have formed and the whites are totally incorporated with the yolks. Season with salt and black pepper, if using. If you’re making the herby goat cheese eggs, add the parsley, dill, chives, goat cheese, and the spinach and truffle oil, if using.
- Make a cornstarch slurry by combining the cornstarch with 1 tablespoon of water. You’ll want to add this right before you’re ready to cook the eggs.
- Heat a nonstick or well-seasoned skillet over medium-high heat until it feels warm when you hover your hand over the pan. If you’re not so confident, start with medium heat.
- Add the oil to the pan. Stir the cornstarch slurry into the eggs, and add them to the pan. They should bubble slightly around the edges. Start to push the eggs around with a rubber spatula, scraping from the bottom of the pan so no egg sticks. Don't delay, or they may brown. As you push the eggs around, layers of egg will cook and pile on top of each other, creating a fluffy effect. As the egg cooks further, you can fold it on top of itself.
- When the eggs are still a bit wobbly-looking in places but mostly cooked, turn off the heat. Give one or two final stirs to combine, turning over any remaining raw egg patches to make sure they touch the residual heat of the pan. If you like your eggs a little wobbly at the edges, skip that last step. Transfer to a serving plate, and the eggs will continue to cook in the minutes before you eat, taking on the perfect consistency!
Notes
Nutrition information is for 1 serving (1/2 recipe), and includes all optional ingredients—herbs, goat cheese, truffle oil, etc.
Nutrition
Calories: 316kcal | Carbohydrates: 2g | Protein: 19g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 347mg | Sodium: 433mg | Potassium: 186mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1754IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 3mg