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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    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.
    ok...
    Simple, quick and delicious!
    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.
    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!
    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!!!
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