Classic Scrambled Eggs – Easy, Fluffy & Perfect

“Scrambled eggs have been made, and massacred, for as long as people knew about pots and pans, no doubt.” – M.F.K. Fisher

This is a tale of a well whisked and simple egg, scrambled over low heat, with just enough patience to make it perfect.

My father had an obsession with classic scrambled eggs. So, as a child, I had them often, but it was less as breakfast dish more as a Sunday midday brunch/lunch and with paratha or a couple of slices of bread.

How to Make Classic Scrambled Eggs Recipe Trick – Works Very Well

To keep your scrambled eggs nice fluffy and moist, the trick is to well whisk them and before adding the eggs, make sure to reduce the heat to medium, or even medium-low. Using too high a heat will quickly dry out your eggs.

Another tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don’t want your classic scrambled eggs to be brown on the bottom.

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