To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
Butter is the fat of choice for scrambling eggs as the sweet and milky taste adds the best flavor. A neutral oil like olive oil or avocado oil also works well. To know when the pan is hot enough to add the beaten eggs, watch the butter melt.
For perfectly cooked, amazingly tender fried eggs every time, just add water.
In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering. (A 10" skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you'll need it.
Vegetable oil or oils that have a high smoke point, like peanut, grapeseed, and avocado oil, can also be used to cook sunnyside up and over easy eggs.
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Gently place eggs in coffee pot and turn coffee maker on. Hot water will drip slowly over the eggs. Once eggs are fully submerged, allow to cook in glass coffee pot for another 10-12 minutes (or 5-6 minutes if you want soft-boiled eggs).
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.
However, cutting out the fat from butter or oil completely will make the fried egg lose some of its taste and crispiness; if you don't like it as much as traditional fried eggs, we recommend opting for an alternative like baked, poached, scrambled or boiled eggs.
The added water essentially steams the eggs as they cook in the pan, resulting in a much fluffier scramble (via Real Simple). Food scientist Natalia Alibrandi further elaborated to Well+Good that the water also slows the process of the proteins in the eggs binding together.
Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Bottom line: Olive, canola and safflower oils are healthier choices overall than butter and most margarines. Use them as replacements for butter and margarine in most of your cooking, but watch the amounts – those fat calories can add up fast.
Cooking eggs in olive oil will give you better results. The scrambled eggs will have a silky smooth texture, and if you fry them, they will have fine crisp edges. Moreover, olive oil is healthy for your body, giving you another reason to use it over butter.
Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Cooking eggs in olive oil gives better results! The fried eggs have perfectly crisp edges, and scrambled eggs have a silky smooth texture. Plus, you'll also get the health benefits of olive oil.