The Best Foolproof Scrambled Eggs

I’ve been wanting to write this post for a long time now. Whenever I make scrambled eggs on Instagram, I get so many questions. So, today, I am giving you all my tips and tricks for the best scrambled eggs ever!

I’ve been wanting to write this post for a long time now. Whenever I make scrambled eggs on Instagram, I get so many questions. So, today, I am giving you all my tips and tricks for the best scrambled eggs ever!

Ok, so I’m not much of a breakfast person. It’s just not my thing. But I know I have to eat something in order to take my vitamins and have some energy for the morning. So usually, it’s scrambled eggs and some fruit or vegetables.

I am doing a Whole30 this month and I know most Whole30ers are always looking for more eggless breakfast ideas. Not me, I’m boring AF when it comes to breakfast. I just want what works. But even if you don’t always love eggs in the morning, you can always have these tips in your back pocket for when you want to enjoy scrambled eggs.

COMMON SCRAMBLED EGGS MISTAKES:

These are a few mistakes I think most of us make when we are cooking scrambled eggs. I’m gonna share what I think you might be doing wrong and give you some tips to fixing those mistakes:

STOP ADDING MILK TO YOUR EGGS. Trust me I use to do this too. I would always add a splash of some kind of milk to my eggs and I’m telling you, it’s not necessary. It doesn’t do anything for the eggs. It’s doesn’t make them fluffier or creamier. I’ve had a lot of practice and trust me, all you need is good quality eggs and some butter or ghee.
WHISK YOUR EGGS WELL. You want to crack the eggs in a separate bowl and whisk it well. Some people like to crack the eggs directly into the hot pan but I find it’s just messy and doesn’t result in fluffy, airy eggs. So just take the extra step and whisk your eggs before adding it to the pan to cook.
COOK LOW AND SLOW. I usually cook my eggs in a cast iron pan (the ultimate non-stick). I heat the pan properly, turn the heat off and then add the eggs. Because cast iron retains heat, that is what cooks the eggs. If you aren’t using a cast iron pan, I recommend using another nonstick pan. Heat the pan over medium-low, add the butter or ghee. Once the butter/ghee starts to bubbly, add the eggs and cook while pushing and folding the curds.
USE A SILICONE SPATULA. The flexibility of a silicone spatula allows you to easily navigate around the natural curves of the pan while you’re folding and pushing the eggs around the pan.

WHAT YOU NEED:

MAKING SCRAMBLED EGGS: (CAST-IRON METHOD- SEE RECIPE CARD FOR REGULAR NON-STICK SKILLET METHOD)*

Preheat the cast iron, turn the heat off and add the ghee or butter.

Add the whisked eggs

Immediately use the spatula to swipe around the edges to start creating soft curds.

Continue gently pushing/folding the eggs or form curds.

Once you have soft scrambles with big curds, you are ready to eat!

Click here to learn how to make soft boiled eggs.

Let’s Get Cooking

The Best Foolproof Scrambled Eggs

How to make the best scrambled eggs. Made simply with eggs, fat (butter or ghee) and sea salt. Perfect by it self, on toast or in a sandwich.

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How to make the best scrambled eggs. Made simply with eggs, fat (butter or ghee) and sea salt. Perfect by it self, on toast or in a sandwich.

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Prep Time:3 mins

Cook Time:3 mins

Total Time:5 mins

Yields:2 Serves

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Ingredients

4
pasture raised eggs
sea salt to taste
1
tbsp ghee or butter

Instructions

Cast-iron skillet method:

To begin, crack the eggs in a bowl and whisk to combine. Season with a pinch of salt.
Put the cast iron skillet on the stove over medium-high heat. Once the pan starts to smoke a little, turn the heat off and add the ghee to the skillet. Once the ghee is melted, add the eggs to the pan. The eggs will start to set at the bottom right away, so immediately take a spatula and gently swipe around the edges of the pan to start creating soft curds. Repeat this step while pausing to allow the eggs to cook, but being quick enough to make sure they don’t overcook. Just continue gently pushing/folding the eggs to form curds. When you have soft scrambles with big folds and the eggs are just set, you are done, that will happen very fast about 1-2 minutes. Remove the eggs from the pan and serve immediately.

Other non-stick pan method:

If you don’t have a castiron or using it is too intimidating, you can use your favorite non-stick skillet.
To begin, whisk the eggs in a bowl and season with a pinch of salt.
Melt the ghee in a non-stick skillet over medium-low heat. Once the ghee starts to bubble a little, add the eggs to the pan. Once you see the eggs start to set around the edges, take a spatula and gently swipe around the edges of the pan to start creating soft curds. Repeat this step while pausing to allow the eggs to cook, but being quick enough to make sure they don’t overcook. Just continue gently pushing/folding the eggs to form curds. When you have soft scrambles with big folds and the eggs are just set, it is ready. This will take about 2-3 minutes. Remove the eggs from the heat and serve immediately.