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Scrambled eggs are the simplest of breakfast foods, but it’s not always simple to whip up a perfect batch. Too often we can find ourselves staring at a plate of eggs that are leaking water or—worse—are so tough they would literally bounce if they hit the floor. The good news is that we can all avoid these less-than-desirable results with a few simple tips and tricks. Follow this (truly simple) recipe (and my top tips for perfectly fluffy scrambled eggs), and you’ll never have to worry about watery or overcooked eggs again.
There are many different types of scrambled eggs in the world—Soft scramble? Large curd? Small?—but for this recipe, we’re focusing on the classic diner-style variety, featuring small, fluffy curds that are super-tender and moist. Here's what you need to know.
Start by cracking the eggs into the bowl and adding a hefty pinch of salt (if you like the security of precise measurements, as I often do, 1/4 tsp. should be just right). Use a fork to whisk the eggs until the egg yolks and whites are smoothly combined.
Then whisk in water—yes, water. I know this might seem odd (shouldn’t we be using milk? Or cream?) but hear me out: Water is the best choice here for a few different reasons. The minute the eggs hit the heat of the pan, the water will start to steam off, and that steam will literally help to puff up the eggs, leading to a fluffier scramble. On the other hand, the dairy proteins present in milk or cream don’t combine as well with the egg proteins as water does, and they also don’t cook at the same rate as the egg proteins do. This can result in the eggs “squeezing” the milk or cream back out of the scramble…which leads to those dreaded “watery” scrambled eggs.
Once the water is mixed in, if you have time, I highly recommend leaving the scrambled egg mix to sit for 10 minutes before cooking. This will give the salt time to break down the egg proteins, resulting in scrambled eggs that are more moist and tender (and also a deeper yellow color, which doesn’t necessarily make them taste any better, but is nice aesthetically). If you don’t have 10 minutes to wait, don’t worry: You can scramble them immediately. They may not be as tender, but they’ll still taste great.
When you’re ready to cook, place the butter into an 8" nonstick pan and set it over medium-high heat. Once the butter is melted and foaming, add the eggs and let them sit for 5 seconds, or until a thin film forms on the bottom of the pan. Then, with a flexible rubber spatula, start scraping the edges of the egg into the center. Once you reach the center, continue to stir, moving the tip of the spatula around the pan in a circular motion until fluffy soft curds form.
You’ll want to take the eggs out of the pan when they still look wet on top (but not runny!); if you wait until they appear “done,” they will be overcooked by the time they hit the plate. You might find yourself questioning if you cooked them enough, even as you’re sliding them onto the plate: If you have doubts, give them 30 seconds, and then reassess. There will be some “carry-over” cooking even after they leave the pan. Chances are that when you look at them again, you’ll see they’re completely cooked.
The full list of ingredients and instructions can be found in the recipe below.
large eggs
kosher salt
water
unsalted butter
Freshly ground black pepper, optional
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