The question of how to make scrambled eggs that are light, fluffy and tasty has long been perplexing to aspiring breakfast cooks. This dish of few ingredients somehow remains baffling to many. However, if you practice a few simple techniques, you will be able to make delicious scrambled eggs every time.

Often overlooked or minimized is the importance of beating the egg mixture before putting it in the frying pan. With a fork or whisk, beat your eggs until they are frothy and their color is even. Generally, this should take approximately two minutes. If you prefer, you can use modern kitchen gadgets to do the beating for you. Just remember to keep your electric mixer setting at a moderate level. If you’re using a blender, do so for only twenty to twenty-five seconds. Then set the mixture aside and allow the foam to settle before you cook the eggs.

Now it’s time to relegate your mixture to the already-heated frying pan. For the fluffiest eggs, do not disturb the eggs until they begin to set. Then use a spatula or wooden spoon to push the firmer eggs to the center of the skillet, tilting it to distribute the runnier parts. When they are as firm as you want them to be, place them on a serving plate.

Mastery of the above mixing and frying techniques will give you the foundation for making the best scrambled eggs you will ever taste. Now, according to www.mrbreakfast.com, here is the definitive recipe:

What you’ll need:

  • 6 large eggs
  • 6 teaspoons low fat milk (one teaspoon for each egg)
  • 3 pinches of salt (one for every two eggs)
  • 1 tablespoon of butter for frying

Method: heat a twelve-inch nonstick frying pan. Just slightly above medium works well. In a large bowl, whisk together milk, eggs and salt, beating for about two minutes. Now melt the butter in the heated pan, adding the egg mixture just as the butter is liquefying. Do not stir until you see the eggs begin to set. Then begin pushing the firmer ones toward the center of the pan, tilting it to spread the runny parts around. Break apart larger pieces and continue cooking until there are no more runny parts. Flip your eggs, cooking for fifteen to twenty-five more seconds. Then spoon your eggs onto a serving dish and enjoy.

For scrambled eggs that require even less effort and don’t involve washing a frying pan, try making them in the microwave. For each egg, use one tablespoon of milk or water for each egg. Spray a microwave-safe baking dish with cooking spray. Wisk eggs, milk or water and salt and pepper (to taste) in a bowl. Then pour mixture into your microwavable dish and cook on high power for thirty seconds. Stir, mixing firmer eggs with runnier ones, then replace in the microwave and cook for another ten seconds. Repeat this process until your eggs have reached the firmness you desire. This guideline is for how to make two eggs. If you are making more than this, increase your cooking time.

Now that you know some helpful hints and tricks, making this delicious breakfast dish will be a breeze. Before you know it, your scrambled eggs will be at the top of your family’s request list. You might even gain the admiration of cooks far more experienced than you are.

Neil

Neil

Neil Wardlow has been writing professionally since 1989. Neil discovered he enjoyed writing when he suffered an injury during his 15-year building construction career. Neil now writes full-time, whenever he’s not occupied with entertaining family and friends, growing things, or making repairs in and around his beautiful ranch house.


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