One of the most basic things budding cooks learn in the kitchen is how to make scrambled eggs. Making eggs is easy, you say? This simple dish takes more than just cracking open a few eggs and sprinkling salt like it’s pixie dust. You know when you’ve had egg-cellent scrambled eggs, and you know the rubbery stuff you’re currently whipping up at home doesn’t come close. So make like a master chef and get this simple cooking technique on lock.
How To Make Scrambled Eggs In The Manliest Way Possible
No, this isn’t while smoking a cigar. It’s making a plate of eggs that will blow the minds of both your mother and the lady you’re trying to impress. Let’s start with the equipment you’ll need for the best scrambled eggs ever.
Scrambled Egg Ingredients:
- non-stick cookware or a frying pan
- whisk or a fork
- three large eggs
- grease for the pan (if using a regular frying pan)
- unsalted butter
- black pepper
Tip: The non-stick surface prevents the egg from searing and help the eggs maintain the right consistency.
Now that you have the tools and ingredients, it’s time to learn the secret to scrambled eggs you’ll be happy to serve your lady for breakfast.
Secret Technique For Perfect Scrambled Eggs Every Time
The secret technique to great scrambled eggs lies in how you whisk them. After you break the eggs into a bowl, you:
- Whisk them using an upward motion. Take the fork or the whisk up and over the surface of the mixture. Do this instead of mixing from side-to-side while letting the fork or the whisk touch the edges of the bowl.
- Make sure you do the prescribed method rapidly until the egg mixture achieves a frothy and evenly-colored appearance.
Tips For Perfect Scrambled Egg Texture
Now that you’ve got the whisking down, let’s talk about the texture you want for your scrambled eggs. There are two major kinds: fluffy and creamy or thicker and fuller scrambled eggs.
Fluffy and Creamy Scrambled Eggs
The fluffy and creamy type of scrambled eggs has a lot of curd. The secret to fluffy scrambled eggs lies in the amount of heat. To cook this type of scrambled egg:
- Work the pan over medium-low heat.
- Once you get the right temperature going, add in the butter to grease the pan.
- Once the butter has melted, pour in the eggs.
- Let a superficial layer form first. Once this layer has set, move the solidified parts into the center of the pan using a wooden spoon.
- Tilt the pan, so the runny parts reach the hot surface. You should see small curds form out of the eggs. Continuously move the curds to the center while tilting the pan on every side.
- Once there are no more runny parts, season your scrambled egg with salt and pepper.