After mastering the perfect hard boiled egg - every time, let’s look at a couple important considerations to cook the perfect scrambled eggs - every time.
🥚 How to tell if eggs are fresh
Have you ever thought about the expiration date of an egg? Is the date on the box the sell-by date or the expiration date? How long can you store eggs from your local farmer that reuses egg cartons without updating the date?
You can figure that all out by yourself, ignoring the numbers! First of all, just avoid a cracked egg in your carton - unless you cracked it while taking it out. Secondly, if it smells, it’s gone. The reason we don’t want to eat old eggs - even if they smell perfectly good - is the increased risk of salmonella.
Here we go: Fill a large bowl with cold water, then add the eggs (gently). Does it stay flat on the bottom? That’s a fresh one. Does it stay on the bottom but more towards one end? That’s still good, the perfect one for hard boiling. Does it float to the surface? Fuhgeddaboudit. How do you remember that? That one the lays flat wants to get into the pan, the one that floats wants to go to heaven… Okay, I just made that up...if you have a better one, let’s hear it.
The reason the egg starts to float the older it gets is because more air gets into the egg through the porous shell. As the egg gets older, the egg white gets thinner and more watery.
Back to the perfect scrambled eggs: Just like boiling eggs, cooking scrambled eggs is about temperature control. Some like scrambled eggs light and fluffy, others like them creamy. This recipe is the perfect marriage of both.
Light and fluffy scrambled eggs:
- Fresh eggs
- Kosher salt
- Whole milk
- Unsalted butter
See the recipe card below for full list of ingredients and their measurements.
🥘 How to make scrambled eggs
Whisk together the eggs, kosher salt, and whole milk for about a minute until frothy.
Heat 1 tablespoon of unsalted butter over medium heat in a non-stick pan. Swirl the butter around after it’s melted. Give the eggs another quick whisk (remember, you want them fluffy) and add them to the pan.
With a silicone spatula, scrape and fold and scrape and fold and scrape and fold (for about two minutes) until you have moist curds with no liquid remaining, but slightly underdone. Serve immediately with a slice of your own no-knead bread.
And please, heat your plates in the toaster oven or rinse them in really hot water just before serving. Nobody likes cold eggs. Enjoy!
Did you make this Perfect Scrambled Eggs recipe? Let us know in the comments below!
The Perfect Scrambled Eggs - Every Time
- 3 large fresh eggs
- ½ teaspoon kosher salt
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- Whisk together 3 large eggs, ½ teaspoon kosher salt, and 2 tablespoon whole milk for about a minute until frothy.
- Heat 1 tablespoon unsalted butter over medium heat in a non-stick pan. Swirl the butter around after it’s melted.
- Give the eggs another quick whisk (remember, you want them fluffy) and add them to the pan.
- With a silicone spatula, scrape and fold and scrape and fold and scrape and fold (for about two minutes) until you have moist curds with no liquid remaining, but slightly underdone. Serve immediately.
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