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The #1 Trick to Make the Best Scrambled Eggs Ever

Follow these easy steps to get that melt-in-your-mouth texture and taste.
The #1 Trick to Make the Best Scrambled Eggs Ever

There’s nothing more uplifting than seeing a golden plate of light and fluffy scrambled eggs when you wake up in the morning. Granted, they are super versatile and can be cooked many ways from fried, poached, hardboiled, to even an omelet. But going with scrambled is always a classic choice, which means, yes, the yolks are included! They actually contain a fat-fighting nutrient called choline, so deciding to go for the whole egg instead of just the egg whites is better for you overall as well, especially if you’re trying to slim down.

Forking into a pile of custardy, golden goodness, though, comes with a little technique and cooking knowledge. To start, you’ll need to make sure you have some high-quality eggs. We recommend choosing grade AA eggs because they have the best ratios of thick whites to rounded yolks. Then, you’ll need a whisk. The whisk is one of the most underrated cooking tools out there, but it’s the secret to whipping up fluffy goodness.

How to get the best scrambled eggs: Whip your eggs

Eggs

By whisking your eggs, you incorporate air, which gives your sunny scramble a soft, melt-in-your-mouth texture. Be sure to whip the egg yolk and whites together evenly so that there aren’t any streaks in the mixture. Season your eggs with your choice of spices. We like ours with a little kick, so in addition to salt and ground black pepper, we like to add a pinch of red pepper flakes. Place a nonstick skillet on the stove and melt some grass-fed butter (about half a tablespoon) in it under medium-low heat. We think medium-low is the best temperature for achieving a light, airy scramble.

After allowing the butter to fully melt into the pan, pour your egg batter in and let it sit for a few seconds. Add your chopped veggies or shredded cheese before folding the eggs with a plastic spatula. Be sure to lightly push the eggs off the skillet and let it stir in the pan until bigger curds form.

Pro tip: Kill the heat before your eggs are all cooked through. This helps you avoid overcooking them and turning them into a rubbery mess. Now, grab a plate and fork and lightly season the eggs again with pepper and salt before digging in! Check out these other mind-blowing ways to use your eggs if you’re looking to get even more creative.

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