How to make great scrambled eggs

by Jeannette Ordas of Everybody likes Sandwiches

I'm a big fan of breakfasts and a big fan of scrambled eggs. While it might seem kind of silly to post a recipe for scrambled eggs since making eggs is usually one of the first thing people tend to make for themselves, to make great scrambled eggs is a valuable skill (assuming that you eat eggs, that is).

There are several techniques and pointers that I need to mention, but the first and foremost is to have a good pan. I use a well-seasoned cast iron but a heavy non-stick pan will do nicely as well. Another good tip was given to me by a friend after we had just eaten the best scrambled eggs at Little Nest in Vancouver. The secret to their great eggs, she said, was that they added cream. She couldn't vouch for the validity of the rumour, but after trying a good 10% (half & half) cream, I can attest that it does help to make a rich and fluffy scram.

Of course, over-cooking scrambled eggs is the devil. They become rubbery and brown and inedible. So turn down the heat and put yourself in control. Want fluffier eggs? Push them around slowly. Want a smaller curd? Move them around the pan more quickly. When they look almost done, take them out of the skillet as they will still end up cooking for about a minute on your plate.

The recipe below adds in some green onions and fresh dill which are perfectly wonderful additions. Want to leave out the extras and just try the basics, go right ahead. Serve this with slices of avocado and some buttered whole grain toast and you're well on your way to breakfast scramble heaven. Coffee is a must.

Scrambled Eggs with Green Onion & Dill
2 tablespoons butter
4 eggs (organic, free range)
2 tablespoons of 10% cream (or use milk)
2 green onions, sliced thin
2-3 stalks fresh dill, minced
salt & pepper
grated cheddar cheese, optional

1. In a small bowl, whisk the eggs and cream together with a fork until blended.

2. Heat a heavy bottomed skillet over medium heat until it gets hot. Add in butter. As the butter is bubbling, pour in eggs, letting the eggs set slightly before using a spatula to push the eggs towards the center while tilting the skillet to let the runny bits spread.

3. Add in onions and dill while the eggs are still wet and keep with the pushing/tilting method. As the eggs start to turn solid, give them a flip, sprinkle on cheese if using, and cook for another 15 seconds or so. Divide the eggs onto 2 plates, season with salt and pepper and serve.

Jan Halvarson


Unknown said...

Nothing sets me up like scrambled eggs in the morning! My Indian nan used to make them for us with fried onions, mustard seeds and cumin seeds. Add a little chilli oil too and thats a delicious brekkie, lunch or dinner.
look forward to trying your dill recipe

Kristopher K said...

fantastic ... really like the idea of adding cream :)

Monika - Twoja Asystentka said...

I love scrambled eggs with dill !!! yum yum

cake and cider said...

There really isn't anything worse than bad eggs (or better than great ones). My boyfriend makes the best scrambled eggs I've ever eaten and he's a cream (or half-n-half) user, himself as well as a firm believer in stirring them rapidly and adding cheese towards the very end.

I am a firm believer in "coffee is a must".

Spoken like a true connoisseur.

Unknown said... so nice.

Martina said...

Yummmy, simple and good. Scrambled eggs are among my favourite foods.

Lady Grey said...

yum! It's not easy to make scrambled eggs look appetizing in photos and that looks dee-lish!

Fleur said...

Mmmm.., Now I am so hungry! Scrambled eggs are what I've always called cowboy food, because you can add anything to them, and they'll come up great! But I love adding a little bit of feta, a little bit of spinach and a touch of cumin with salt and pepper! Or red pepper flakes if you're into a kick!

lisaroy said...

I adore scrambled eggs and the best I've had were at Bellagio in Vegas and I'm sure they used cream in them! I never have cream on hand so I use milk but I really should try to keep a little on hand. : )

Lulu said... mouth is watering and i'm going to test out this recipe ASAP!!!

silvergirl said...

i once received a wonderful tip (perhaps from Alton Brown?) about adding a dash of cream of tartar to one's scrambled eggs, and to beat them for quite awhile, until they are a light-lemony color. This makes them fluff, fluff, fluff! Allow to cook for a bit, then flip the center while moving the outward bits in. Cook 'til you like 'em.

And, of course, don't forget the coffee ;) i am firmly on that train.

(best omelette i ever had was with cheddar, dill, and red onion!)

Joanne said...

Eggs are rad! I eat about 5 to 6 eggs per week! I've never had dill and green onions on my scrambled eggs before. I must try this version! I think I did try the cream addition once and it was very good however, I seldom have cream on hand, so I just use a bit of water. As for the coffee, I think I'll pass for some fresh OJ :)

Julia said...

kate's nan's eggs sound REALLY good.

My grandma's secret ingredient is cream cheese, and I use "fromage frais" which is kinda like greek yogurt--I wonder if regular old plain yogurt would work, too? or sour cream?

Judith said...

i also found a trick that made my eggs better, but i don't remember the science behind why it did, but when you whisk, don't do a straight circle around the bowl. you make more of an elliptical shape, if that makes any sense. or whisk at an angle. whichever makes more sense.

Debbie Bello said...

I love eggs too and those eggs look divine. thank you for the recipe. I know what is on for Brunch tomorrow!