Perfect Scrambled Eggs

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Level:
Easy

Directions

Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.

TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.

Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.

Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.

Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Photograph by David Malosh


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3.9 16
I thought these eggs were great! I only used 2 eggs and therefore 2 tablespoons of milk. Instead of using whole milk I used skim milk, and I thought that would make it gross. It didn't! Only one problem... CHEESE! Every scrambled egg recipe needs cheese! I tried it without cheese this time and wasn't as cheesy, but very creamy! 4 stars! item not reviewed by moderator and published
Personally, I'm a big fan of whipping in some creme fraiche to the eggs before cooking them. Scramble them up as Alton does....or sometimes start them stove-top, then move them to the oven for a little bit where I get a nice "puffy" egg dish. Doesn't hurt to add a little cheese on top before popping in the oven. Options are endless. item not reviewed by moderator and published
I had to substitute the milk for a little butter. Turned out great! item not reviewed by moderator and published
The funny thing about scrambled eggs is that the process and ingredients are included in the title of the dish. There is no secret to scrambled eggs: You scramble eggs. Period. Whether one's technique results in "perfect" scrambled eggs is completely subjective. (Observation: Most prefer them cooked. Hence, "cooked scrambled eggs" might be a better title.) It is nice to know, though not at all surprising, that Alton thinks HIS scrambled eggs are perfect. item not reviewed by moderator and published
Sounds like how to make scrambled eggs to me. Sometimes I go crazy and had a teaspoon of Sriracha. Because everything is better with Sriracha. item not reviewed by moderator and published
This is the way to go, but minus the milk. It tends to make the mixture stick to older pans and the results are heavier; rather than lighter , more aerated curd. item not reviewed by moderator and published
I add some hot sauce in and wisk with lil milk,salt and pepper, mmmm good item not reviewed by moderator and published
I warm my plates in the microwave for 1 minute. Works perfectly every time. item not reviewed by moderator and published
\Alton is the best, but I heard of scrambling eggs in olive oil instead of butter or margarine. Huge boost in flavor and a healthier oil. item not reviewed by moderator and published
I've been adding a splash of broth to mine. Does anyone else do this? item not reviewed by moderator and published

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