How to Make Amazing Scrambled Eggs

One night, my friend Peter and I were discussing how our grandmas made the best scrambled eggs. I wasn't sure how mine did it, but I knew she added in milk. Peter wasn't sure, but he knew that she added in melted butter. Together, we discovered brilliance.



1. Crack open the eggs
Nothing special here, just make sure you mix them well with a fork or whisk.

2. Add milk
We decided that the milk helps make the eggs fluffier. How much to add will vary based on how many eggs, so use roughly 1-2 tbsp. per egg. I've never actually measured this; I just eyeball it.

3. Melt butter
Melt about a half of an inch of a stick of butter in the microwave, then pour it in with the rest of the ingredients and mix it well. We're not sure what the butter is for, it just makes it more luscious.

4. Cook
Don't stir it too much at first, or else it won't get as fluffy. But don't wait too long, or else you'll just end up with a plain omelette. Once the eggs look like they're about halfway cooked...

5. Add cheese
Eating scrambled eggs without cheese is like eating cookies without milk. Sure, you can do it, but it's not going to be as good. I generally go with cheddar or mozzarella, but use whatever you want, and apply very liberally.

Top with salt and pepper, and consume.

Photo: Flickr

Godspeed.


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#1: by joel on 08/24/08 @ 1:24PM EST

Gordon Ramsay of Hell's Kitchen has a clip on YouTube of how to make really really good scrambled eggs in a pan:

http://www.youtube.com/watch?v=dU_B3QNu_Ks

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#2: by will on 08/24/08 @ 4:24PM EST

Interesting, he seems to take a different approach. Gordon doesn't seem to like my advice of not stirring it much. Overall his look good, but I don't really like mushrooms, but I could just leave those out.

However, I can't forgive him for leaving out cheese, you need the cheese!

Burning the toast was a nice touch. Now that Hell's Kitchen is on Hulu (http://www.hulu.com/hells-kitchen) I'll be sure to check it out.

#3: by Travis on 08/25/08 @ 12:55PM EST

I opt out of the milk and butter and instead use half-and-half. The fat helps to fluff up the eggs and give them volume.

I also use a spatula to push around the eggs: I don't stir.

Finally, transfer the eggs to the serving plate before they appear done. They will cook themselves off of heat, and if you leave them on for too long, they will begin to get watery.

I heart scrambled eggs.

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#4: by will on 08/25/08 @ 9:22PM EST

I see, you seem to take a very similar approach to Gordon; I'll have to check this out. However, you also fail to mention cheese! Have you all gone mad???

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