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How do I make PERFECT scrambled eggs?

light and fluffy? Eggs only, nothing else added please. No cheese, no nothing, but some kind of butter or grease to cook them in. Adding milk or something is ok...

I look forward to your replies.

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  1. As far as I know, the only real way to get the "light and fluffy" texture of scrambled eggs is to beat in milk. You can try beating your eggs until they're nice and frothy before scrambling. Also, pure egg-white scrambles will always be fluffier than those weighed down by yolks, so you could try experimenting with your yolk-to-white ratio and see what happens. Good Luck!

    3 Replies
    1. re: Aloo0628

      I know short order cooks who swear by the addition of water over milk for "light and fluffy". I use half and half because I like the artery clogging butterfatness of it all.

      You have your two basic schools of quick and slow here. The quick method that I use is well beaten and frothy egg mixture poured into a buttered non-stick pan (butter for flavor more than easy extraction) that has been heaten over medium high flame. Stirred here and there to let raw egg mixture hit the open pan area producing large curds before upending onto waiting plate, slightly before eggs lose their wet sheen.

      The slow method requires near constant stirring over double boiler and is said to produce superior creamy scrambled eggs, but I am in the fast camp and don't like the wait or the effort.

      1. re: chanterelle

        I have heard about water over milk as well, and have used that method - it works pretty well, with light, fluffy scrambled eggs.

        1. re: aurora50

          I find that I get even fluffier with cream instead of half an half, and beating really well. :) Holds the air better, I guess. :)

          I don't really care for fluffy eggs myself, I like them firm. :)

    2. Use a really good pan, gently stir (don't beat) the eggs together first, along with some salt and pepper, put the pan on a low heat with a little butter, and pour the eggs in when the butter is melted. Stir every few minutes, and let cook for about 5-10 minutes. This takes longer, but your eggs are really great and very creamy, without needing to add anything else to them.

      1 Reply
      1. re: JasmineG

        I used to think I new how to make eggs. I tried this method this morning, and these were the best eggs I ever made. Thanks,

      2. A hot pan, unsalted butter, I add heavy cream to my egg mixture, and while cooking I use a rubber spatula to gently stir the eggs ove relatively high heat.

        1. Method from Jean-Georges and Mark Bittman's book. I love it. Put a pat of butter in a cold non-stick and then break in eggs. For 4-5 eggs, I use a 10 inch pan. Add salt. Turn the heat to medium low and begin whisking. Whisk nearly constantly. In 3-6 minutes, the eggs will begin to thicken. Keep whisking. You will get small, delicate curds and very creamy tasting eggs. You can eat them when still a little or a lot wet. I take off the heat when there is a little moisture. Eat with toast or anything else.

          2 Replies
          1. re: cocktailhour

            This is how I make my scrambled eggs too - and they come out perfect every time!

            1. re: cocktailhour

              According to my classic French cookbook, this is exactly the same way you begin the process of making an egg omelet. Once it thickens too much to whisk any longer is when you add cheese, ham or whatever then start folding it over on itself. Interesting. I never thought to try this method you mention for just a scrambled egg. I will though, next time I make some.

            2. i mix a spoonful of plain yogurt into the eggs. non-stick pan, pat of butter, very low heat and gentle stirring. turn off the heat while the eggs are still wet. grind black pepper. very soft and creamy.

              eggs left out at room temp a bit will be creamier too. if thrown cold into the pan, the proteins seize and toughen up.

              1. while a lot of these suggestions sound tasty and/or interesting, i feel that for the OP's sake i should point out that she asked for "light and fluffy" eggs, and all of these suggestions seem to center around creamy versions...

                1 Reply
                1. re: Aloo0628

                  I know this is exactly not what the OP asked for either because he/she didn't want any additions, but I really like the texture that adding in cottage cheese gives. I think it could be considered light and fluffy.

                2. Basically all you need to do is use low, low heat and take it off the heat early. I usually add just a little water and beat the eggs with a fork, add salt. I put it in a pan that melted some butter over very low heat. Just pour the eggs in and let them set up. Fold your eggs very gently and remove the eggs when they come together the center of some of the larger curds look wet. Leaving the eggs in larger chunks (not messing with it too much) will give you the texture you want. Just remember, take it off the heat before it looks fully done.

                  1 Reply
                  1. re: digkv

                    I agree. Low heat is the key to creamy scrambled eggs. When I want to indulge, I will add a little cream but cook them on low which results in a buttery creaminess

                    1. re: SLO

                      Tried to watch. It says it's been terminated.

                    2. I add about a tablespoon of milk per egg, then I beat with a fork until it looks evenly mixed. I use a small skillet (8in) for 2 - 3 eggs and heat it over medium - medium high with a scant tablespoon of butter. Salt and pepper the beaten eggs, then add it to the pan after the butter stops foaming. I push the eggs around, folding and lifting the cooked curds to the center and tilt the pan so that the uncooked egg runs to the sides and cooks. Then when the eggs are still wobbly I take them off the heat. (I like a bit of white truffle oil on mine but this is optional). Cooking time is maybe 1 minute?

                      1 Reply
                      1. re: Amy_C

                        Amy, that is what I was describing (or trying to!) - the smaller pan is key and it didn't occur to me before you brought it up. It builds the curds higher instead of letting the egg mixture spread too thinly while the liquid turns to solid. We go back and forth about salting the raw eggs before cooking. I think they're tasteless and bland without pre-salting, but my partner prefers to salt afterwards. He is the designated breakfast guy, for the most part.

                      2. Cream of tartar.

                        Use 1/8th teaspoon of cream of tartar for every 2 eggs - no other ingredients - and beat for at least 2 minutes.

                        1. Really nice thorough article:

                          The basic science is that the addition of homogenized milk with 1% or 2% fat will interfere with the formation of a uniform egg sheet (like you'd want for an omelet) -- the liquid serves to steam the scrambling eggs and adds to the fluffiness. Tartaric acid "over stabilizes" the white and leads to a pretty acceptable scrambled egg, but a wee bit too dry for my tastes. Milk is perfect.

                          There are real food scientists who study this sort of thing for the food service industry:
                          I really don't thing it makes sense to cook with stabilizers unless you're going for some fancy molecular gastronomy creation -- not the way I start my day!

                          1. I actually add a splash of chicken broth or stock to my eggs while I beat them to loosen them up, and get them really frothy. It adds a really nice depth of flavor and helps the texture become super fluffy and light. Give it a try!

                            1 Reply
                            1. Try beating in 1-2 tablespoons club soda or seltzer water for 4 eggs, use 8 in pan, butter. The fizz in the soda/seltzer gives nice lift. I like to add fresh chives from my garden. Definitely salt & pepper first.

                              1. Thanks for all the wonderful replies, I am going to try all of them eventually, starting today with Aloo's post.

                                Thanks again!

                                2 Replies
                                  1. re: LuluTheMagnificent

                                    One other idea... more for the requested "fluffy" than for the popular "creamy."

                                    Beat the whites and yolks separately -- the yolks only need to be beaten for 10 seconds with a fork, the whites should be whisked until they look a little frothy, then combine and beat together quickly but briefly.

                                    As another poster said, not too much mixing while in the pan -- and definitely relatively low heat.

                                    This method has worked really well for me.

                                    Good luck!

                                  2. The secret of light and fluffy scrambled eggs has more to do with the heat level than just about anything else...Low and slow...Other tips....Some like to add a Tablespoon of sour cream...Be sure that your eggs are whipped well before you scramble them...Don't stir them a lot, gently "fold"...Always use real butter...And last but not least, the lightest fluffiest ones I ever made, were cooked in a double boiler over simmering water...Perfect!

                                    1. Here's what I do: I put my pan on the burner and turn it up to medium-high, while I beat my eggs with a little milk and salt. After that I turn the fire down to medium and spray in some nonstick spray. Then I pour in the eggs. (If I am cooking lots of eggs I'll sometimes put a lid on to hold heat in.) I let them do their thing for a couple minutes before I stir them. I don't stir them very often, maybe two or three times over the course of the cooking. (You can always break up big curds, but if you stir too often you end up with strings, not flulffy bits.) Lastly, get them off the fire before they're completely set up--if you wait till all the liquid is gone they'll actually separate and get runny. Sounds counterintuitive, but I've found it to be true.

                                      1. Basically, there are two ways to scramble eggs, and everything else is a variation thereon:

                                        1. The broken omelet: this by far is what most Americans mean by scrambled eggs, and is nearly universally what one gets in diners. It's a variant on the omelet technique, but often with the eggs being whisked a lot to add air (the French avoid that with their omelets - hence the directions to use forks rather than whisks), and without the graceful forming and folding. The French might add water to their omelets, but not milk, while Americans might add milk to the broken omelet (milk has a slightly higher cookign point than water - so adding milk can actually toughen things). The eggs are scrambled quickly into large curds, over medium to medium high heat, and the timing of removal from the heat and the pan depends on how moist or dry one wants them.

                                        2. The French method (ouefs brouilles): these are genuine scarmbled eggs. The eggs are mixed gently (no air, please) and cooked slowly over low heat (even in a double boiler) so that the curd formation is very gradual. Stir regularly. As the eggs start to thicken, cold ingredients (slivers of ice-cold butter are classic, but we Americans may use cold cream (milk, btw, would be a bad choice because it can toughen the eggs for the reasons noted above) or cold grated cheese) are added to temper the building heat and draw out the process, as long as 20+ minutes. Spooned over dry toasts, these are supernally wonderful, perhaps the perfect food. The effort involved is why the French tend to consider scrambled eggs as restaurant food and consider omelets to be home cooking - the opposite of Americans. C'est la vie.

                                        6 Replies
                                        1. re: Karl S

                                          I'm experiencing a lot of deja vu in this thread.

                                          1. re: Karl S

                                            Double boiler is the key to making very light and fluffy scrambled eggs.

                                            1. re: Karl S

                                              Hooray! Someone who has finally explained what I was noticing and mentioning for years. It seems that all restaurants in the USA produce what I would call "chopped omelette". This would generate bemused stares from locals if I mentioned it.

                                              For the record, do you know of *anywhere* in the USA outside somebody's home where I can find real scrambled eggs?

                                              1. re: AlexRast

                                                Buvette in nyc- they called them "steamed-scrambled" on the menu and are simply ethereal.....

                                                1. re: Ttrockwood

                                                  Excellent! Must try then next time I'm in New York. (My searches for truly excellent breakfast in NYC have been in the main rather disappointing; there are exceptions but few).


                                              2. re: Karl S

                                                I picked up a copper (bottom) and ceramic (top) double boiler, Williams-Sonoma branded, in an antique mall up the coast, just $18. That ceramic is about half an inch thick, and scrambled eggs were the second thing I thought of when I saw it (first being hollandaise). So one day when I hadn't much else to do for a while I made some just as you described, and they were indeed delicious.

                                                BUT … they were if anything, too unctuous, too rich – and I never thought I'd think of that as a viable category, but there it is. What I prefer to do now, following the example of a chef I go camping with now and then, is to throw some butter into the little nonstick (finally broke down and got one) and when it begins to sizzle throw in eggs and salt. When they're just beginning to set up, break the yolks and start scooping them with my silicone spatula/spoon, finally gathering them into a fluffy still-moist mass and plating them. Not as fluffy, but I like them streaky and not at all rubbery, and this does it for me.

                                              3. ok so I beat the crap out of two eggs with my handheld mixer. Added a splash of milk and cooked on low heat over butter. I immediately ran into a problem with folding and tossing so I just stirred (which I don't like, I like the eggs to be together like an omelet). They came out better than what I was making before, for sure and I enjoyed them. They tasted better than some restaurants. I will keep experimenting. They were lighter and fluffier than before. I guess it's practice now.

                                                1. Most American cooks treat eggs like a red headed stepchild. They over beat/work them...they use too much heat (when cooking them in a pan)...and or they cook them too long. Results...really bad scrambled eggs that are dry, rubbery, flavorless, or so puffy the curds remind you of popcorn. For great scrambled eggs you just need basicaly two ingredients...EGGS & BUTTER! Forget all those tips like adding milk...water...flour etc. etc. Eggs are one of the most delicate of foods and should be treated with tender loving care. I learned all this from Julia Child when I caught an episode from the series of Julia & Jacques [Pepin] Cooking At Home. It was reinforced when I found this article "The Technique: The Perfect Scramble. Most scramble eggs suck. These don't." n a 2003 edition of GQ magazine I was thumbing throught while waiting, where else, in the doctors office. Here goes...'Slow-Cooked Scrambled Eggs: Serves 2. 2 tablespoons butter 6 eggs. Salt and pepper. 1) In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about 30 seconds. Season with salt and pepper [I part from this and season when plated] and then with a rubber spatula, split the yolks. Every now and then, slowly message the eggs around the pan. Don't overdo it - you want to keep the whites white and the yolks yellow. If you want to add cheese or herbs, do it while the eggs are still wet. 2) The eggs are done when they are still tender but not overly runny - just this side of underdone. The should take about two minutes. Serve with your favorite/usual 'breakfast' meal sides.

                                                  1. On a recent Food Network - Diners, Drive-ins and Dives, a cook whipped several eggs in an old fashioned malt mixer. This was said to whip a lot of air into the eggs. I have one of those malt mixers and tried this trick. I added a little milk to several eggs and whipped them in the mixer for about 30-seconds. This produced the lightest, fluffiest scrambled eggs that I have ever had.

                                                    1. My latest favorite cookbook is "Eggs" by Michel Roux.
                                                      He mixes them in a bowl with a fork, cooks them in a heavy buttered pan stirring constantly over low heat. I get my eggs from a farmer two miles away and get great scrambled eggs this way.

                                                      1. first off, treat eggs with the dignity they deserve, no beating. drop two eggs into a bowl, some black pepper and a tablespoon of milk. add bacon grease to a 5" cast iron pan, enough to cover the pan and when the grease melts give the eggs a few stirs with a teaspoon and pour into pan. start your toast now. keep pulling the eggs into the middle of the pan gently and turn them with the spoon as they set. shut off the fire when the toast pops up and remove the eggs when they are ready.

                                                        1. Try this link:
                                                          Method 1 sounds closest to the one you want. I've tried all 3 methods and they are all good, just different textures.

                                                          1. after some experimenting, try taking six eggs but leave out three yolks. put a splash of milk and the eggs minus the three yolks into a blender plus pepper or whatever you like. use a heavy pan, some bacon grease, medium heat. blend until the eggs double and quickly add them to the pan and use a tablespoon or teaspoon to stir to make large curds. you will have the fluffiest eggs ever. i found myself cutting the curds in half with a fork to eat they were so big after using a tablespoon to cook. j

                                                            1. Make sure you are using the right size pan. I wouldn't use a 12" pan just to scramble two eggs for example - the egg will spread out too much and you'll be scraping all over the place to keep it from sticking to the pan. Conversely, trying to cook 4-5 eggs in an 8 inch pan will take forever and they will cook unevenly and be over mixed (mealy, really small curds if any).

                                                              I've noticed when I am making omelettes, if I add any moist ingredients for a filling such as thawed spinach, before I put the lid on to let the eggs set, the omelette tends to come out fluffier from the extra moisture - so I would say just a splash of water.

                                                              Let the pan get hot enough before you add the eggs, it should sizzle a bit when you pour them in, and they should cook fast. If using butter, wait till it foams up.

                                                              2 Replies
                                                              1. re: Atomic76

                                                                The key element to perfect scrambled eggs is NEVER to allow them to go over 212 F. If you do the protein strands in the eggs will turn to rubber bands. This is an indisputable scientific fact. And it applies to any protein strand in any food.

                                                                1. re: Puffin3

                                                                  Very true.

                                                                  I do mine in a pan on the stove at a low simmer temp and will pull the pan off the heat if it progressing too fast. Appears to give the same texture as the bain marie method. Low and slow is the ticket

                                                              2. I've made them this way a few times. Best I've ever had.http://www.youtube.com/watch?v=NZtwPf...

                                                                1 Reply
                                                                1. re: Puffin3

                                                                  yes! over a simmering bowl, low & slow is how my husband makes eggs too. when my kids were young they called his method eggs taking a bath. on a Sunday when no one is rushing anywhere these are delicious scrambled eggs to wake up to.

                                                                2. The best scrambled eggs my wife ever had (I don't eat eggs) was at A Renaissance Cafe in Tacoma, WA. The eggs cannot be beat anywhere. With the owner's figuring out that he could scramble eggs in a cappuccino steamer, he turns out eggs with no added fat of oil or butter and they come out so light and fluffy. He mixes the eggs with some added milk and voila!

                                                                  1 Reply
                                                                  1. re: jcanino

                                                                    So how does the steamer do this? Sounds like a good 'Youtube' vid. Ha HA! I just watched it happen on Youtube. Go figure.

                                                                    1. re: pegasis0066

                                                                      Same method Puffin3 shared above. My husband prepares eggs this way.

                                                                    2. I use a dash of water and also sometimes one of those little plastic containers of half-and-half. The water is more imperative than the half-and-half.

                                                                      Start with a preheated pan on medium high, add some butter, pour in the egg mixture exactly after the butter has melted but before it's browned, then pour in the eggs (the higher heat helps the water and milk to steam up), but then put the heat down within 30 seconds or so and cook gently.

                                                                      Always varies according to pan and amount of eggs. I mostly make three eggs for my son and self in an 8" pan. Good to have the right size of pan. If I were to cook 9 eggs, I'd do the same with my 10" or 12" teflon skillet.

                                                                      1 Reply
                                                                      1. re: Bada Bing

                                                                        The temp. of the eggs going into the pan is very critical. I'm guessing most people in the country use eggs straight from the fridge.
                                                                        This means it's important to SLOWLY bring the temp. up.
                                                                        Whisking first helps bring up the temp.

                                                                      2. Beat the eggs, and add just a few drops of Worcestershire sauce (I know it sounds odd, but if you just put a tiny bit, it really brings out the flavor of the eggs). As some other people said, add a few drops of water to make sure it is light and fluffy when cooked. Add eggs to pan, and scramble to your liking.

                                                                        1. Thanks to this thread I make very good eggs now. :)

                                                                          1. I like Gordon Ramsay's method of making them in a small saucepan with creme fraiche. He takes the pan off the heat element a lot to insure they're not overdone.

                                                                            7 Replies
                                                                              1. re: MsDiPesto

                                                                                I cannot abide anything but completely cooked solid all the way through scrambled eggs. I was scarred by soft gloopy scrambled eggs as a child. ;) It's not "overcooking" if it's what you prefer. :)

                                                                                1. re: Morganna

                                                                                  I totally agree with this. I don't do eggs creamy or runny. To me it has the consistency of snot. Can't deal with it. I make scrambled eggs every morning and I can't imagine messing with a double boiler or doing anything fancy to them. I crack them in a bowl, add a splash of whatever milk we have in the fridge and beat with a whisk, add a big pat of butter to the pan, and then cook them over medium until they are done. They are always in big light and fluffy pieces and they are never runny. They are also not chewy or rubbery.

                                                                                  They might not be "proper" but I can't deal with the runny/creamy scrambled eggs. Blech.

                                                                                  1. re: Morganna

                                                                                    This is funny. Whoever posted this link earlier, this is exactly how I've made them since I was a kid.


                                                                                  2. re: MsDiPesto

                                                                                    I made these via Antilope's link- I did not think I would like it, but it was great (I will try less butter next time,and I think I used less than he did - it was rich). Not fluffy, but moist, tender, velvety and lovely. Thank you both. I love eggs.

                                                                                    1. re: MsDiPesto

                                                                                      I like this method too. It was a revelation to me when I saw him take out a saucepan, rather than a skillet. Now this is the only way I make them. Good bye to dried out eggs. I like them soft and runny over a piece of good toast, but if you just cook them a little more then they're soft and custardy.

                                                                                      1. re: MarkC

                                                                                        This is an example of the kind of knowledge that I think needs to be more widely circulated. In my opinion it's not possible to make scrambled eggs in a frypan (= U.S. skillet) and when there are people, presumably many, who think that you use a frypan to make scrambled eggs that suggests a lot of information is not being transmitted somewhere.

                                                                                    2. I'm fairly certain the key to fluffy eggs is the steam while they are cooking. My method is to just make sure you get the pan up to temperature before adding the eggs, whisk the eggs vigorously just before adding them to the pan, and make sure you don't over-mix them while they are cooking - wait a few seconds in between each round of stirring the eggs.

                                                                                      When pre-heating the pan, add some butter and wait until it starts to foam up - that's when you know it's hot enough to add the eggs.

                                                                                      Some of the other recipes on here will produce an entirely different type of "scrambled egg" which is more creamy and runny, like oatmeal. This one produces larger, steamy curds.

                                                                                      1. This thread inspired me to make eggs this morning. I put 3 eggs in the vita-mix for 30 secs on medium. Then used the Gordon Ramsay method of heat on, heat off. They were fluffy but I overcooked them trying to take a pic of them in the pan!!! lol. That minute counted. They were still good, I also forgot to add a drop of water, which I think is key to good eggs.The consistency was definitely more restaurant like which is what I hoped for when I started this thread.

                                                                                        1. Although I am sometimes asked "how do you like your eggs?" and I occassionally reply, "Scrambled", to each person that could mean many different things and the results vary widely.
                                                                                          Although I am a very rare specimen and do truly adore Creamy, light, fluffy egg-tasting eggs scrambled,
                                                                                          MOST people seem to like their eggs VERY well done, dry, firm, hard and browned.
                                                                                          When asked, they usually get very defensive and say "those are PERFECT!" or "You like RAW eggs???"

                                                                                          So, I post these pics: (one of them is NOT like the others ;)