How to Cook Scrambled Eggs (Recipes Kids Should Know Before Leaving Home)
Eggs are a really great thing to know how to cook no matter what age you are or what stage of life you are in. Eggs are great for all times of day, they are nutritious and, best of all, eggs are easy to cook! We’ve already written about how to make an omelet. Today we’re going to share instructions for how to cook scrambled eggs.
Most people probably think they know how to cook scrambled eggs, but the truth is it’s really easy to make scrambled eggs kind of gross. Luckily it’s also really easy to make them super delicious, you just need a little know how.
There are just a couple of things to keep in mind when making scrambled eggs that will make you an expert:
1. Don’t overcook the eggs.
The danger with scrambled eggs is that they can easily end up dry and rubbery. The trick is to take them off the stove just before you think they actually look done. There will still be some wet looking spots in the eggs – that’s a good thing! The eggs will keep cooking a little bit even after you take the pan off the heat, so taking them off a bit early means they’ll cook perfectly by the time they reach your plate.
2. Don’t over stir the eggs once they are in the pan.
When making scrambled eggs you want to make sure the eggs are very well beaten before you cook them. Once those eggs hit the pan, however, lay off on all that stirring action. Yes, you will be moving the eggs around while they cook to get them to scramble, but it doesn’t take a lot. We will explain in the directions below how to find that perfect balance.
Now go and scramble!
Are you excited to make the best scrambled eggs ever? Then let’s go! And remember, one of the other great benefits of an egg scramble is the fun you can have with mix ins! All kinds of vegetables, herbs and breakfast meats like bacon and sausage taste great when added to scrambled eggs. We will describe how to do that in the directions below.
How to Scramble Eggs RecipePrint
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- 2 eggs
- 4 pinches salt
- 1/2 tablespoon butter
- 1 pinch black pepper
- Place a small frying pan on the stove. Turn heat to medium (if your stove dial has a scale of 1-10, go right in the middle at 5).
- While pan is heating up, crack two eggs into a small mixing bowl. Add 4 pinches of salt. (My rule of thumb when cooking eggs is 2 pinches of salt per egg.) Whisk the eggs well with a small wire whisk or a fork. Keep whisking until the eggs are very well beaten and the whites are not separated from the yellow.
- Add a pat of butter, about 1/2 tablespoon, to the pan. Using a spatula, spread butter around entire surface of the pan. You can tilt the pan to help spread the butter around if needed. Once butter is hot and bubbly it’s time to add the eggs! Be sure you wait until the pan is completely heated up before adding the eggs. The butter getting bubbly and sizzly will be your sign.
- Pour the well-beaten eggs into the pan. Let the eggs fill the pan and cook for about 30 seconds without stirring. At this point using a spatula start pushing the eggs gently and slowly around the pan. I like to start by pushing straight across the pan, tilting the pan so the runny uncooked eggs fill the open space of the pan, and then continuously pushing egg straight across the pan, flipping pieces gently, and stirring slowly. You will end up with very large pieces of scrambled egg.
- Cook for about 1 minute total. There should still be some spots that look a little wet. This is good, you don’t want to overcook the eggs. Transfer scrambled eggs to a plate and eat immediately! Sprinkle with black pepper after plating the eggs and add more salt to taste if needed. If you want cheese, sprinkle shredded cheese on top of the eggs immediately after plating the eggs.
- If you want to make more than one serving, just increase the ingredients accordingly (so, more salt and butter for every egg you add) and use a medium sized frying pan for 2 servings (4 eggs) and a large frying pan for even more 3 or more servings (6 eggs or more).
- One of the best parts of making scrambled eggs are all the variations you can cook up! If you want to add mix-ins to your scrambled eggs, it is best to add the mix-ins to the pan BEFORE you add the eggs. So, heat the pan and add the butter as directed above, then add the mix-ins (for example cooked bacon, roasted vegetables, etc.) to the pan and cook them for a minute or two until they are hot. At that point I often added another pat of butter and then add the beaten eggs, cooking them as directed above.
- Serving Size: 1