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Wednesday, May 13, 2009

The Perfect Scrambled Eggs

Scrambled Eggs. So easy to make, yet so difficult to get right. Overcooked, rubbery, dry... it happens all to often. And honestly, before I met my husband, I rarely made scrambled eggs, and when I did, I didn't make them well.

You will hear so many tricks to making good scrambled eggs: Beat them for 5 minutes until they are pale yellow, add milk, add water... but they never really turn out soft, and fluffy, and moist like they do on TV.
But I really believe that I have perfected the art of scrambled eggs. After many trials and a lot of feedback from my husband, I think this is it.

Now, to be perfectly honest, when I cook, I really don’t measure. That’s why I love it. But for the sake of this blog and wanting you to recreate this breakfast perfection, I am measuring everything for this recipe.

I know this simple recipe is starting to sound a little intimidating. Measuring ingredients, fear of overcooking, etc etc. Well, don't worry. It really is easy. But, this is not the kind of dish that you can leave cooking on the stove. You need to nurture it or risk failure. Having said that, it’s literally less than 1 minute of nurturing.
So, let's take 3 minutes out of the day and make some scrambled eggs. Heck, let's take 5 minutes and make some toast too!

The Perfect Scrambled Eggs
Serves 1

2 large eggs
2 tbsp heavy cream
¼ tsp rock salt
¼ tsp freshly ground black pepper
1 tsp oil

In a bowl, combine eggs, cream, salt and pepper. Beat well.

In a small pan, heat oil on medium heat. When hot, add eggs, and using a spatula, keep pushing around and moving the eggs so that they do not stick to the pan. When halfway cooked (less than 1 minute), take off the heat. Give a few more turns, then turn out to a plate. The eggs should still be runny and soft.
Even if you like your scrambled eggs well cooked, they should not be rubbery. Take them off the heat when half way cooked, and keep turning them until they are just under the consistency that you like, then turn out to a plate and eat immediately.


  1. I love these srambled eggs! Well done.

  2. Hi there!
    Everytime I have breakfast at a resturant I have to explain the waiter how I want my scramble eggs.
    Too bad they never understand, unless they are from my country. We always scramble the eggs once they are in the frying pan.

    Here they should be called "beated eggs" and not scrambled! lol

    Well, that is just my thinking.
    Great explanation. Those eggs look great!

  3. Great scrambled eggs, it is quite hard to explain something really simple. I'm also not really into measuring while cooking except when baking. Instinct & taste is what I work with.

    Great blog!

  4. Wow - so now I know how they do it for real at restaraunts :) Great scramble.