7 Steps to Make Scrambled Eggs Fluffy

Growing up, I mostly ate Chinese breakfasts: congee, macaroni soup, and Chinese pastries. Scrambled eggs were never something we ate for breakfast and when we did, it was often dry, flavorless and well sometimes, came out of a carton. But then on one fateful trip to Hong Kong, I was introduced to the best scrambled eggs I had ever eaten in my life.  I don’t use the word life-changing often, but it really was life-changing! Fluffy and soft scrambled eggs on top of a slice of milk toast, pure heaven. From then on, I was on a personal quest to learn how to make THE perfect scrambled eggs! 

The perfect scrambled eggs has 3 key components: (1) it needs to retain the egg’s shape (2) the texture must be soft and creamy and (3) it needs to be well seasoned. Mastering these 3 key components will result in the most delicious perfect scrambled eggs you will ever eat! 

After numerous trial test runs in the kitchen, I’ve finally perfected the recipe and technique to share it with you all! Read on to see how to make scrambled eggs step by step. Hope you guys enjoy this recipe!

Cheers!

Christine

Technique

The key to making perfect scrambled eggs is all in the technique. You don’t want to overwork the eggs by over scrambling. Over scrambling will result in flat or broken lumpy eggs. Timing is also a key factor. You have to cook the eggs in a given time frame so that you don’t end up with partially runny or overly cooked eggs. 

To mediate this, you will instead gently fold the egg mixture until 80% cooked through. Once the eggs are about 80% cooked through, immediately take it off the heat to season. Then you’ll once again put the pan back onto the heat to cook the eggs even further. Then remove from heat and mix again. This pan off/on technique will ensure that your eggs are silky and perfectly cooked! This technique was inspired by my cooking idol, Gordon Ramsey. 

The timing of seasoning is also very key, because seasoning it too early will draw out the moisture of your eggs, resulting in fluffy eggs, but partially liquidy. 

Temperature

Controlling the temperature of the eggs is critical in achieving the creamy texture of the eggs. Cooking the eggs on low heat allows the eggs to slowly cook. 

If you are unsure how the cook is going, you can take the eggs of the heat sometimes and mix the eggs around. Spreading the heat will continue to cook the eggs and you will get a better control and picture of how they are cooking.

Speed

Making scrambled eggs is kinda like dancing the tango with a partner. The reason is because at first you start slow, like in the beginning when you’re waiting for your pan to warm up, just like the beginning of a dance. Then after you put your eggs in, you pick up the pace, but not too quickly. And just like dancing, if the movement gets too fast, you slow it back down. Just like your eggs, if you see it cooking too quickly, just simply remove the pan from the heat and mix to slow down the cooking.

Prep

Prep all of your ingredients ahead of time and have it ready on hand. Once you start cooking, everything will happen quickly, so you’ll need to cook the eggs and then get them on a plate right away to prevent further cooking. 

Equipment

• A non stick pan is preferred to make the eggs. 
• 1 plastic spatula

Ingredients

• 2 eggs
• 1 tablespoon of milk
• 2 pinches of salt (for each egg)
• Pepper to taste
• ½ tablespoon of butter
• 1 tsp oil 

Instructions

1. Crack the eggs into a mixing bowl and pour milk in. Use a fork to whisk the eggs until there are no visible egg whites. 
2. Heat up a pan on low heat. Once the pan is warm, add in oil to coat the pan, and then add butter. Once butter has melted, add in eggs. 
3. Using a plastic spatula, once the outer edges of the eggs start cooking, start pushing the edges toward the center of the pan. 
4. Once eggs form into a nice solid shape towards the center, tilt the pan, to allow the runny egg mixture to cook. Use the spatula to gently fold the eggs to keep slowly cooking . 
5. When eggs are about 80% done, (which means they are solidly formed but still have about  20% of liquid left in the pan), remove the pan from heat.  
6. Working quickly, season with salt and pepper, and thoroughly mix the eggs to incorporate. Put the pan back on for 10-20 seconds to finish. Take the pan off the heat again to mix. The last bit of heat should cook the remainder of the liquid. 
7. Plate and serve immediately. 

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