The Best Scrambled Eggs Recipe (2024)

What do you do with the cold toast and coffee when the eggs are done? :)

Amateurs. The ultimate scrambled egg uses direct sunlight to heat the pan and 7.5 hours of continuous stirring.

No way. I do it the Jacques Pepin way. Hot and fast. The eggs turn out silky and moist. They don't need the addition of cream because they haven't been dried out in a skillet for 30 minutes. My whole family -- especially sons in law -- demand them. I use a skillet with a stainless steel interior and copper bottom and a modest amount of butter. Nothing sticks to the pan.

No one's mentioning the most important factor. Don't refrigerate your eggs until the last minute before cooking. Take them out at least an hour beforehand and you'll set how much better the eggs "set up" and taste.

I start a week in advance by sitting on the eggs myself. Improves the flavor, but some breakage might occur.

Whenever I want a good laugh, I pull up this recipe and peoples' great comments. This is the perfect example of "mancooking" -- making what women have been doing for centuries -- three times a day with a baby on their hip -- as complicated as possible, so people will be impressed with their culinary prowess.

Yep, I've always done it the Jacques Pepin way. Preheated skillet, butter in until it foams, throw in eggs (no cream required) and keep pan moving and eggs scrambled the entire time. They turn out soft, creamy, perfect in literally one minute from the time they hit the pan (for three eggs).

Personal taste - why break up all the curds? Big pillowy curds of scrambled are my favorites. If you keep stirring or whisking after the eggs are in the pan, you'll have a pile of eggs that resemble gravel. Just my opinion, but these egss are overworked.

I do cook scrabbled eggs slowly, but not this slow. I also use 1 teaspoon or so of seltzer or club soda for each egg and then whisk. Creates VERY light, fluffy scrambled eggs.

I know how intuitive these beliefs feel, but I don't think current science supports you. For example, dietary cholesterol (as in eggs) has a minor impact on blood cholesterol levels:
http://www.ncbi.nlm.nih.gov/pubmed/9430080
Similarly the disastrous effect of saturated fat in the diet on heart health is not supported by science. E.g:
http://www.ncbi.nlm.nih.gov/pubmed/24723079

I've looked at untold numbers of internet scrambled egg recipes. My conclusion is that scrambled eggs are incredibly personal. The recipe pictured here seems to show a gloppy mess that I'd have trouble putting in my mouth. My own preference is to add half and half, cook on high heat, use a rubber spatula to make the large curds I find preferable and, for God's sake, get them out of the pan while very moist so they don't turn to rubber.

Low-and-slow is fine, but the BEST way to cook scrambled eggs is by adding 1 TBS mayonnaise to two eggs when scrambling, before they go into the pan. Talk about Fluffy and Silky! Low-and-slow becomes irrelevant!!!

30 minutes? Really? I learned to make eggs this way from Alice B. Toklas's cookbook. But it doesn't take 30 minutes. It ain't quick, but 30 minutes is ridiculous. Using olive oil to scramble eggs is a sin. It will never fully coat a non-stick pan and it adds flavor when all you want is the taste of the eggs. And if you have good eggs, really good, fresh eggs, the cream is a crime, totally unnecessary.

Read down one years worth of notes and I didn’t see my trick. For every 2 or 3 eggs used I add an extra yoke. Yummm!

My mother always made us scrambled eggs like this for breakfast as a special treat on weekends when she had time to cook. She called them 'coddled eggs'. They are also a prelude - in much larger quantities, and without pepper - to what my family (Ukrainian-Rusyn Greek Catholics) call in English "Easter Cheese".

The quality of the eggs is most important. Cheap eggs taste cheap.

Using a whisk, instead of a spoon, keeps the clumps from forming, so you wind up with delicious, creamy eggs.

Love using sour cream instead of cream or milk. Tried one day when I had no other diary. So creamy and rich.

I make scrambled eggs very similar to this. I recently discovered a tool that I believe enhances the silkiness. Using chopstick to frequently stir the mixture is my new trick!

My question is why eat eggs if you’re going to put cream, milk or whatever in them? Eggs are a pure, high protein food. Adding all those other ingredients add cholesterol and fat.

This is by far my favorite way of making scrambled eggs! Two tricks that really help: 1, keep removing the pan from the heat so you don’t over cook (once you see the curds forming, break them up and remove pot from heat for a few seconds), and 2, add half the amount of butter midway into the cooking. And, as always, pasture eggs and butter taste the best! Cheers!

I'm sure I'll be castigated as a barbarian by this group, but the best way to make scrambled eggs, in my opinion, is to start with room temperature eggs - then break a dozen eggs into a blender, add salt, pepper and about a cup of whole milk ricotta and blend on high for a minute. Meanwhile heat a nonstick skillet on high, when it's hot, add butter and when it foams swirl it around the pan and add the blended eggs/ricotta and immediately lower the heat to low (or medium if you're in a hurry.)

These scrambled eggs are very good. But - I am still looking to find how to make the delicious scrambled eggs made in Europe. Especially Germany. Is it th eggs? What is their method. The scrambled eggs of Germany, Holland are the most delicious I've tasted.. but how ?

Yes, they take a long time and yes, they’re delicious. My batch took closer to forty minutes, but they came out of the pan runny and golden, almost caramelized. Rich and luxurious. Use all that extra passive cooking time to toast bread, cut up fresh fruit, brew coffee — literally anything besides reading angry comments.

I add water rather than milk because it makes them fluffy rather than heavy and generally cook them over medium heat. I will try this recipe tomorrow though I don’t like my scrambled eggs “wet”.

I used to make scrambled eggs this way, grew up making them this way. But one time when I was visiting my parents, I noticed they were making their eggs different, what others are calling the Jacques Pepin way. It's basically scrambled fried eggs, broke into a hot pan, and scrambled and cooked very quickly. Obviously, you can gently mix the yolks and whites or wisk more vigorously to taste. It's delicious, much more fresh tasting. I'll never go back.

Why cook them for 30 minutes? Seems like some will get browned too much. I do not like eggs browned

I use whatever dairy is on hand- cream, plain yoghurt, mascarpone, - or none. Eyeballed not measured. Heat heavy nonstick pan, lightly buttered or oiled, over medium heat, pour in egg mixture, tilting pan to spread, wait for eggs to start coagulating slightly, gently drag coagulated part to side w/silicone spatula, tilt pan to re-spread liquid portion, wait, repeat, etc, til mixture has all softly coagulated. Takes 5 min. No constant breaking up or stirring.