How To Make Perfect Scrambled Eggs

Well hello my little winter friends,

If you hadn’t heard, there was a blizzard yesterday in NYC. And you know what I spent my cozy night in doing? That’s right. Mastering the art of making scrambled eggs.

You may think scrambled eggs are easy to make, but the truth is, until you learn an actual technique, they are usually hit or miss. Sometimes they are too dry, sometimes they’re falling apart, sometimes they just don’t have that certain something that your last batch of scrambled eggs had. Do you feel me? The struggle is real.

Well, last night when I was watching the snow fall and praying for my power to stay on long enough for me to get through the evening, I somehow stumbled across a video that changed my life forever.

It was this video from Jamie Oliver called, How To Make Perfect Scrambled Eggs, 3 Ways.

I cook eggs all the time – they are one of my favorite foods — and I had never learned this technique. Check this out. He makes them 3 ways and the one I mastered is the last one, at the end of the video.

The video is only 5 minutes and I promise you it’s worth watching. :)

One of my favorite things about this video is some of the phrases Jamie uses. I love listening to people talk with British accents. It’s awesome! I love when he calls the food “brilliant” and “gorgeous.”

“The chicken egg is the most delicious and cheap form of brilliant protein on the planet. FACT.”

“I’m going to go in with a nice knob of butter.”

I made his American style eggs, with a nice knob of butter. :)

I’ve made these eggs 3 times now between last night and tonight, 3 eggs each time so I could get it right (yes, I’ve eaten 9 eggs in that timeframe, don’t judge me, it’s for blog research PEOPLE!)

Watch the video to get the exact protocol down. You won’t regret it. But here are the basics.

How To Make Perfect Scrambled Eggs

• Use pastured eggs, or the best quality eggs possible (from a farmer’s market is great). You want the yolks to be a deep orange color for best taste and nutrition.
• Whisk the eggs together well in a bowl.
• You don’t need any milk or cream. If you cook them correctly, they are perfectly creamy without it.
• Heat up a knob of butter in a pan. What is a knob, you ask? Well, it’s a loose term, and from what I can tell, it’s approximately 2 tablespoons, but generally refers to “some butter.” Use whatever amount you like.
• Use low/medium heat. You don’t want to cook them too quickly and end up with dry, rubbery eggs.
• Right before you throw the eggs into the pan, add a nice pinch of salt.
• Once the butter is melted, pour eggs into pan and let it set for a few seconds.
• Use a spatula to push and sweep the eggs into the middle – don’t mix or scramble them, just push them into the middle gently so the cooked parts form “sheets.”
• Keep gently pushing and sweeping various parts of the egg into the middle as it cooks, and remove them from the heat just when it starts to look formed, but still moist. You might even think they look undercooked as they come off of the heat, but they will continue cooking a little. You want them, as Jamie says, “delicate and sheety.”

These are some screen shots from the video.

 

My finished product:

These are definitely the most delicious scrambled eggs I’ve ever made. And I’ve made a LOT of scrambled eggs!!!! It was just a few simple tweaks in technique. I’m so excited, I couldn’t keep it all to myself, I had to share it with you guys. :)

I know just from reading other scrambled egg blog posts (yes, I’ve also been doing that), that many people comment and say they prefer dry, brown scrambled eggs. If that’s you, this technique won’t be your favorite.

How do you like to cook your scrambled eggs? Lemme know!!!

So that was my blizzard experiment — perfecting the art of scrambling eggs. I think I’ve had enough blizzard, though. I’m heading out to San Diego tomorrow. :)

See you on instagram!

Love and eggies,
Jenny