You can scramble eggs in either a frying pan (skillet) or a saucepan, but a non-stick frying pan is generally preferred for ease, though chefs like Gordon Ramsay use a saucepan with a cold start for creamy, slow-cooked results; the key is gentle heat and movement with a spatula to form soft curds.
The only non-negotiable is a good nonstick skillet or a well-seasoned carbon steel pan to prevent the eggs from sticking and developing an undesirable crust. Otherwise, the only tools you need are a bowl, a whisk (for a small amount of eggs, a fork will do fine), and a spatula.
Best pan is a teflon-coated aluminum pan. The second best pan is a VERY well seasoned carbon steel skillet. They're arguably both just as non-stick, but the teflon pan is just much less work since you don't need to get a good patina.
Low and Steady Wins the Race: Start with your pan over medium heat to melt the butter, but then as soon as you add the eggs, reduce the pan to medium low. You want the curds to form gently and slowly in the pan. The same rule applies whether you are cooking two eggs or ten.
Chefs Crack The Code On 12 Common Mistakes To Avoid When Making Scrambled Eggs
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
You're cooking eggs on a high heat.
Korbee said that no matter what method you're using, too much heat will cause yolks to become grey and whites will get too firm to be enjoyable. "Gentle heat is best for a very luxurious soft scramble," advised the chef.
“Once the eggs hit the pan, use a rubber spatula to scramble continuously to create small, tender curds, which is a French technique. Ideally, the process should take no more than 30 to 45 seconds. The key here is to cook quickly but stop while the eggs are still slightly wet for the creamiest finish,” he says.
Ten chefs agree: cook scrambled eggs low and slow for creamy, fluffy perfection. Add butter and a splash of water to create steam and tender, airy curds. Finish with soft cheese and herbs for rich, silky eggs worthy of any meal.
HEAT vegetable oil, such as avocado oil or olive oil, in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds.
Here's how to fry an egg perfectly: Use a non-stick pan that is scratch proof, preferably a heavy-duty steel or a well-seasoned cast-iron skillet. Heat a good amount of your fat over medium-low. You'll need at least one teaspoon of fat per egg.
Cooking instructions
Put the pan on high heat. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. After 30 seconds, take the pan off the heat.
Coated nonstick pans, like the ones from Tramontina and Caraway, offer the easiest release, often letting eggs slide free with little fat. Even when using nonstick egg pans like the ones from Tramontina or Caraway, don't skip the fat. You need less fat, not no fat, to cook with nonstick.
For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper. That's it! The whole process will be over in under 5 minutes.
Right from the Food Network test kitchen: Instead of scrambling eggs in a hot skillet, try starting them in a cold nonstick pan, then turn on the heat. You won't need any oil or butter! The eggs cook slowly as the pan heats up so they won't sieve and stick as they typically do.
Gordon Ramsay's scrambled eggs upgrade is to stir in cold crème fraîche to stop the eggs from overcooking. Crème fraîche adds richness and creaminess without curdling at high heat. Greek yogurt, sour cream, or softened cream cheese work too.
In a small bowl, beat eggs with salt and milk (if using). In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.
Quality Ingredients Fresh Eggs: Many restaurants use farm-fresh or high- quality eggs, which have a richer flavor. Dairy: Adding milk, cream, or half-and-half to the eggs can make them creamier and more flavorful. Some restaurants even use a combination of milk and cream Read more....
Milk or water added creates steam which results in fluffier eggs. Cream added creates silky, custardy rich eggs. High heat plus slow to moderate agitation results in big curds . Low heat and moderate to fast agitation results in smaller curds.
Scrambled egg basics
Most home cooks (and four-star chefs) agree about the basics of scrambling eggs. Preheat a pan set over high heat. Add butter to the pan. When the butter bubbles, pour in the eggs and stir slowly with a rubber or silicon spatula.
They regularly report what they eat and all of the medical conditions that they develop. It is those studies that do not find higher rates of heart attacks, strokes, or other cardiovascular diseases in people who eat up to one egg per day.
While egg farmers supply a safe, clean, fresh product, it is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. The good news is Salmonella is killed instantly at 74oC. So even if you are unlucky enough to get an egg with bacteria on it, the food will become safe by cooking it properly.