How to Cook Scrambled Eggs Perfectly
Scrambled eggs can make a delicious breakfast, lunch or dinner so it’s good to know how to cook scrambled eggs so that they are as tasty as possible. Today I’m going to show you how!
It took me quite some time to perfect my scramble egg skills but I think that my husband would agree, I have finally got it down pat! We actually include scrambled eggs in our meals fairly often and I’ll be sharing some of our favorite recipes that incorporate scrambled eggs soon!
Also, if you are looking for other recipes to make with scrambled eggs, check out my recipe for Mini Baked Egg & Cheese Breakfast Burritos they are SO easy and perfect for making a healthy breakfast that you can grab on the go!
How to Cook Scrambled Eggs
- 6 extra large eggs
- 2 tablespoons butter
- 2 tablespoons half-and-half
- 2 tablespoons sour cream
- 1 tablespoon chives, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Add the butter to a medium size skillet and melt it over medium-low heat.
While the butter is melting, crack the eggs into a large bowl and whisk until frothy.
Add the half-and-half and whisk again.
Pour the eggs into the skillet and do not stir them for two minutes. This allows the bottom of the eggs to set.
Use a rubber spatula to pull the eggs from the outside of the pan toward the center to form large curds of cooked egg. Do this two or three more times or until you pushed the first layer of cooked eggs to the sides of the pan.
Let the eggs cook again for one minute and repeat the same process.
When the eggs are about 80% cooked, add the sour cream and chives. Gently stir being careful not to break up the eggs.
Turn the heat down to low and continue cooking the eggs until they are the consistency you like.
Taste and adjust the salt and pepper to your liking before serving.
This method produces light and fluffy scrambled eggs that are velvety and delicious!
The sour cream adds richness and keep them nice and moist.
The chives are optional, but they give the eggs an onion/garlic flavor that’s very mild and delicious!
The things that will ruin your eggs are:
Too high of a heat: The low and slow cooking method is the way to go when cooking scrambled eggs. Too high of a heat will yield overcooked, dry eggs.
Too much liquid: Most people just pour in milk haphazardly, which results in watery eggs. The half-and-half keeps them nice and moist without being liquidy.
Not using a nonstick pan: This one is self-explanatory. It’s absolutely necessary to use a good, nonstick pan to make scrambled eggs.
Cooking the eggs too long: Remove the eggs from the heat just before they’re done. The heat from the pan will continue to cook the eggs, so be sure to get it off of the heat. Better yet, get them out of the pan!