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 19
Instead of whole milk, I use evaporated canned milk.  This prevents watery eggs from some of the whey cooking out.<div>Substitute a dash of worchestershire sauce for the salt.</div><div>I also use this as my base for omlettes</div> item not reviewed by moderator and published
I add about 1/2 tsp of cinnimon and 1/2 tsp of either curry or tumeric to the egg mixture for a more healthy meal. Cinnamon and curry is the "go to"health spice for most dishes and also hot tea. Cinnamon for helping to lower blood pressure and tumeric which is in curry for helping to keep bad (cancer) cells at bay, among many other things it helps with in your body. And it tasts pretty good in eggs. I'm not a doctor or nutritionist, but i do study the science of foods, because of the problems that i have had.<br /> item not reviewed by moderator and published
I was a bit underwhelmed with the overall flavor of the eggs. I was expecting to have a better taste by using this recipes use of the milk and butter differently. However I was not impressed with the end result. I much prefer my own family recipe as we use orange juice instead of milk which gives it a better taste and texture.<div><br /></div><div><br /></div><div><br /></div><div><br /></div> item not reviewed by moderator and published
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
not my favorite item not reviewed by moderator and published
Look I love Alton Brown, provides near perfect recipes 99% of the time. This recipe is far from perfect. for the past 7 years, I have been eatting about 6 eggs everyday for breakfast, and would consider myself an eggspert [see what I did there :-) ], I have eaten eggs every way possible and the main thing I learned is that whisking eggs basically kills them. It is the worst possible way to make scrambled eggs, if you have no talent as a cook make eggs via this recipe. If you would like great scrambled eggs, add a nob of butter to a pan low-medium heat. Crack as many eggs as you want in the pan after the butter is melted. DO NOT STIR OR CRACK THE YOLKS YET let the eggs cook about 65%-75% through. AT this point one may gently stir the eggs and crack the yolks. Try to get most of the white cooked, they only need about a minute or two max at this point. Take off heat add kosher salt and cracked pepper. Taste will be completely different than above recipe. item not reviewed by moderator and published
Simple, quick and delicious! item not reviewed by moderator and published
I knew an Alton Brown recipe would turn out well, but I'm impressed that some subtle modifications resulted in such a significant improvement. Thanks for the assistance. item not reviewed by moderator and published
Always looking for ways to tweak my scrambled eggs. These came out perfect. I added some green onions while cooking and then a little hot sauce after they were done. yes sir! item not reviewed by moderator and published
I have been cooking my scrambled eggs this way since I was a little girl nearly 50 years ago, taught by my grandmother. I was so pleased that someone else understands how fabulous eggs are cooked this way - especially if you have very fresh eggs form your own chickens. Simply WONDERFUL!!! item not reviewed by moderator and published
ok... item not reviewed by moderator and published
That wouldn't be scrambled eggs. That would be fried eggs mashed together. Big difference. item not reviewed by moderator and published
methinks you should have googled before you spoke on the subject of scrambled eggs. item not reviewed by moderator and published
Alton's are probably good but your recipe sounds better. I'm trying it your way tomorrow. Thanks item not reviewed by moderator and published
I find this comment to be spot on, except that I'd say it's safe to break the yolks and start folding as soon as the egg whites begin to cook on the bottom of the pan (so, at about 25-30%). Stirring the eggs with a spatula is not going to brutalize the eggs like whisking will (as you say, kill them). The key is to fold/scramble with long, slow, smooth swipes across the bottom of the pan. NEVER add salt until right before you remove them from the pan or after they are plated. NEVER add liquid! item not reviewed by moderator and published
My grandma use to make fried eggs w/ runny yolks and then mash them together on the plate before eating, it's not the same as this at all. item not reviewed by moderator and published

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