The proper way to make scrambled eggs


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allisoneggs

Allison Smith | Daily Trojan

 

I was telling my friend how to make scrambled eggs the other day and realized that I eat a lot of scrambled eggs, so I decided it would be appropriate to share my secrets for fluffy, delicious and inexpensive eggs. I’m telling you — I eat an obscene amount of scrambled eggs.

This recipe is simple and produces the best tasting egg out of any other technique I’ve tried. Your eggs won’t be watery or overcooked. Rather, they’ll be flavorful without being salty or too buttery, and they’re great for breakfasts, a quick lunch, or late night study sessions when the only thing you can think about are exams and the rumbling in your stomach.

Pro tip: Treat your scrambled eggs like you would a baby bird. Over-whisking makes the eggs tough, and when they become tough they get watery. Don’t crush your baby bird; don’t make it cry. 

What You’ll Need:

2 Large Eggs

1 Tablespoon unsalted butter

Splash of milk
Pinch of Salt

Pepper to taste

Thick Sliced Bread

Skillet or even a small pot

Directions:

  1. Start with your pan on low heat. You do not want to put your eggs in a hot pan because you’d end up either cooking them too quickly or burn them, and they’ll taste metallic or mushy. Gross. Love yourself and keep the heat low.
  2. With the eggs and milk in a bowl, gently break up the egg yoke with a fork. This is the most important part — when you break up the eggs you’re only doing so a little bit. Barely break up the yokes and whites just enough to blend with the milk. Melt butter in pan. Don’t let it brown. When butter looks frothy, dump your eggs in.
  3. Turn up the heat a little to medium, and constantly moving the eggs around the pan, be sure to watch them like you’re The Police*. All the heat you need to cook your eggs is already in your pan.
  4. Now take your pan off the heat when they start to coming together and continue moving them around the pan. Return back to heat. Do this a couple of times until they’re just about done. In-between shifting your pan is a good time to start your toast. I like mine extra toasty so it doesn’t get soggy with the hot eggs on top.
  5. Season with salt and pepper at the last minute. Salt makes eggs tough, this is why you don’t put it in the beginning.
  6. Place your toast on a plate and pile your eggs on. Bon Appetite!

*A great song to listen to while making this recipe is definitely “Every Breath You Take” by The Police.