The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

How to Make Perfect Scrambled Eggs {And Veggie Egg Scrambles}

By Kelly · 13 Comments

Veggie Egg Scramble How to Make Perfect Scrambled Eggs

Exciting News: This is just one of a bunch of Whole30 Recipes here at The Nourishing Home. PLUS I’ll be sharing even more Whole30-compliant recipes as we start our next Whole30 Challenge on January 18, 2015. So be sure to join us to Jumpstart Your Health with Whole30!

My husband is the first to admit that he’d be eating out every night if it came down to him having to cook dinner. But this awesome man (no matter what he thinks of his cooking skills) can do one thing that few have mastered and that’s scramble up the lightest, fluffiest eggs I’ve ever tasted.

Achieving perfect scrambled eggs is often hit or miss for most of us, and if you do a quick search on google, you’ll find tons of advice as a result. But I figured rather than ask the “experts,” I’d go straight to the man who actually makes what I consider to be the finest scrambled eggs in the world.

So, what’s my hubby’s secret? There’s actually five keys to perfect scrambled eggs …
• A splash of milk,
• A touch of salt,
• Gentle whisking,
• Just the right heat, and
• Stir, stir and fold!

But before I explain the above tips, let me start with a quick note about how to make an amazing veggie egg scramble, since this is one of our favorite ways to enjoy scrambled eggs. It’s also a frugal and delicious way to use up those leftover veggies in your fridge.

Veggies

Before I realized my hubby had supernatural egg scrambling skills, I used to be chief egg scrambler in our home. I quickly learned at least one lesson about successful egg scrambling and that is … it’s best to scramble the eggs solo. If you sauté veggies and pour whisked eggs over them in an attempt to scramble the two together, it usually goes one of two ways:
• Eggs that are too moist and runny, or
• Eggs that are dry and/or rubbery
(It also often results in veggies that are overcooked and mushy.)

A better option with more consistent results is to first sauté the veggies, place them on a plate and wipe out the skillet. Add butter or oil to the clean skillet and scramble the eggs as directed below. Once the eggs are nearly done, add the sautéed veggies on top and gently fold them in. Adding the veggies at the end of the egg scrambling process definitely results in lighter, fluffier eggs with the delicious taste of sautéed veggies in every bite!

Okay, so now that we have that covered, back to perfect egg scrambling …

How to Make Perfect Scrambled Eggs

Perfect Scrambled Eggs

Step One: The Recipe
The first step in achieving perfect scrambled eggs is the egg-to-milk ratio. According to my hubby, a splash of milk for every two eggs is ideal. What’s a splash? About a scant tablespoon. So for every two eggs, you’ll want to add just shy of a tablespoon of milk (dairy or non-dairy is fine). You’ll also want to add a dash of salt. Salt not only enhances flavor, but helps to make the eggs more tender. So for every two eggs, be sure to add a pinch of salt.

Place the eggs, milk and salt into a bowl and whisk gently with a fork, just enough to combine well. If you whisk vigorously and over-beat the eggs, it will actually make them tougher, not lighter.

Step Two: The Cooking Method
Another key to perfect scrambled eggs is a dual-heat method that helps to ensure fluffy curds without overcooking. This is achieved by starting at medium-high heat and changing to low heat partway through the cooking process. Here’s how …

Heat a 10-inch skilled over medium-high heat, add a teaspoon or two of cold butter to the pan. Once the butter begins to get bubbly, add the whisked egg mixture. As shown in the photo above, use a spatula to scrape the bottom and sides of the skillet to form large curds. As soon as your spatula leaves a trail in the pan with minimal raw egg filling in the gap, reduce the heat to low and begin gently folding the eggs over to finish the cooking process without breaking up the curds. When the eggs are cooked through, but still moist and glossy in appearance, immediately transfer them to a serving plate.

Veggie Egg Scramble Close Up

So there you have it – my husband’s tips for scrambling up the perfect eggs with the added bonus of how to incorporate some delicious sautéed veggies for an extra boost of nutrition.

And incase you’re wondering if my hubby will be contributing more recipes here at The Nourishing Home, in his words, “I’d much rather do dishes than have to cook a meal.”

Now that’s one offer I’m always happy to take him up on! And of course, his offer to continue scrambling up our morning eggs.

You Might Also Like:

Roasted Herb Sweet Potato Bites
Pan Seared Balsamic Chicken with Avocado Pesto Zoodles
Cinnamon Streusel Muffins (GF)

Filed Under: Breakfast, Egg Dishes, Whole30 ·

Comments

  1. Daniele says

    June 2, 2014 at 10:59 am

    I am terrible at making scrambled eggs. They are one of my favorite quick meals, but they always come out awful. I made them your husband’s way today – awesome! Thank you for the tips 🙂

    Reply
    • Kelly says

      June 2, 2014 at 11:15 am

      Yay! So glad these tips helped you. I am so with you – my scrambled eggs used to be so rubbery, until he showed me how! 🙂

      Reply
  2. di says

    June 2, 2014 at 12:03 pm

    Thank you.was wondering what I could
    make hubby for lunch today and this arrived in
    my inbox.I hope he has time to eat today.Poor man
    He works so hard to look after us he often skips lunch.
    Hoping that this might tempt him.

    Reply
    • Kelly says

      June 2, 2014 at 1:11 pm

      Di, what an awesome, loving wife you are! Your husband is one blessed man! 🙂 Thanks for taking the time to leave a kind note!

      Reply
  3. Aishah says

    June 2, 2014 at 1:42 pm

    I love doing this with scrambled eggs. My favorite is spinach and mushrooms.

    Reply
    • Kelly says

      June 2, 2014 at 2:09 pm

      Mmm! Me too! Love mushrooms! Thanks for sharing, Aishah! You are always so encouraging! 🙂

      Reply
  4. Karen says

    June 2, 2014 at 1:52 pm

    Kelly,
    You have a real way with photographing food to make it look oh-so yummy! . . .And what a good idea to zucchini to scrambled eggs!

    Reply
    • Kelly says

      June 2, 2014 at 2:09 pm

      Thanks so much, Karen! I truly appreciate your kind words! 🙂

      Reply
  5. Jenny Katcef says

    December 28, 2014 at 8:02 am

    This is a great post. Josh is like Sean, he would much rather clean the dishes than cook a meal, but does like making scrambled eggs so I will show him how from this post. I thought I did a fine job scrambling eggs, but after reading through this post, I will do much better. So happy to read about adding the veggies later and not cooking them together. That part of scrambling eggs never turned out for me. Thank you! (both to you and Sean!)

    Reply
    • Kelly says

      December 28, 2014 at 12:16 pm

      Thanks for your sweet note, Jenny! I hope we can scramble some eggs together in the New Year! 🙂

      Reply
  6. Rosa says

    June 8, 2016 at 11:40 am

    So delicious, and easy to cook. If you’re not lactose intolerant, then try this.

    Reply
    • Kelly says

      June 16, 2016 at 3:05 pm

      Thanks, Rosa. And you can always use dairy-free milk for those who are lactose or dairy sensitive. 🙂

      Reply

Trackbacks

  1. 20 Whole30 Breakfast Ideas for the Paleo Diet! (7 are egg-free!) - Life Made Full says:
    January 6, 2015 at 10:09 am

    […] Veggie Egg Scramble from The Nourishing Home […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in