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)*
Click here to learn how to make soft boiled eggs.Print