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

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.

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

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.

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.

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