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The Perfect Scrambled Egg

I’ve had a lot of practice at scrambling eggs over the last — well, long time. I make breakfast for Maura and I on most weekend mornings. This morning, I reached the apotheosis of scrambled egg-dom. Scrambled eggs are easy, but the perfect scrambled egg takes some practice. I thought I would give something back to the world from which I have taken so much and share what I have learned about making the perfect scrambled egg.

  • Add about 1 TB of water per egg. Honestly, I don’t measure, I just stick the skillet under the faucet for a couple seconds, but that seems about right.
  • Some people use milk or cream instead of water (my Mom included). I’ve found that makes for heavier, denser curds.
  • Add a lot of salt, but not enough so that the eggs taste salty. Again, I’m not big on measuring, but we’re talking more than a pinch.
  • Keep the stirring to a bare minimum. This is the key to big, fluffy curds. The more you stir, the denser and smaller your curds will be. If you want smaller curds, you can chop them up a bit with your spatula or rubber scraper right before you serve them. The added benefit of stirring less is that less eggs stick to the pan.
  • The eggs are done when most of the curds are dry.

« Cold | 11.10.07 | 1pm | Season Ticket’s Greetings »

1 Comment »

  1. What? You mean you haven’t been scrambling eggs for us for just two weeks?

    Maura | 11.10.07 | 2pm

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