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Aug 7, 2007 10:43 AM

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.