How to Make Perfect Classic Scrambled Eggs - Easy, Fluffy & Perfect
Everyone loves Classic Scrambled Eggs. And, when there is so much love, there are as many variants too. And, we shall go to look at them right below.
The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. You may even blend them to perfection. Whisking incorporates air, which produces really fluffier scrambled eggs.
A perfect classic scrambled eggs dish makes for a super easy meal with super nutritious protein within a couple of minutes. The trick with classic scrambled eggs is not to overcook them but keep them creamy and soft.
For an easy and perfect classic scrambled egg recipe, all you’ll need is four eggs, a little milk or cream, butter and oil and salt and pepper for seasoning.
You’ll want to use this classic scrambled eggs recipe over and over again.
Scrambled eggs are a great way of making the most of eggs. These are just perfect for breakfast. Enjoy them, served on top of a buttered toast, with bacon or tuna and a cucumber salad for a posh brunch.
Welcome to Eggsland once again. 🙂
“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.
Classic Scrambled Eggs Recipe - Easy, Fluffy & Perfect
- 4 Piece Eggs Large sized
- 1 tablespoon whole milk or water
- 0.25 teaspoon salt
- 2 tablespoon Butter olive oil, or butter, or a combination
- 0.25 teaspoon Pepper
- Get your ingredients ready.
- Heat a heavy-bottomed nonstick frying pan over medium-low heat. Add the butter and let it melt.
- Pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set.
- With a heat-resistant rubber spatula gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm.
- Transfer to a plate when the eggs are set but still moist and soft. Serve immediately.
- Ensure the eggs are at the room temperature before cooking them.
- For a small skillet, try making scrambled eggs with 2 eggs at a time.
- If you plan on adding cheese to your eggs, make sure that the cheese is shredded and set aside so you can add it to the skillet quickly.
- If you're dairy intolerant or don't like the taste of milk you can use water.
Serving Suggestions - The Perfect Classic Scrambled Eggs Recipe
- Classic scrambled eggs are delicious in a breakfast wrap! Not only does it make for an even heartier meal, but you can also take your wrap to go.
- It also makes a great filling for lunch burritos too, especially with some salsa and homemade sour cream on the side.
- In a wrap or sandwich in a breakfast croissant sandwich
- With a paratha – works for breakfast and lunch
- Served with extra sausage or bacon on the side
- With really nice and creamy mashed potatoes.
Recipe Notes - Classic Scrambled Eggs Recipe
- Whisking eggs thoroughly and vigorously before cooking them incorporates air, which produces fluffier scrambled eggs.
- Make it easy on yourself and cook your eggs in a nonstick frying pan.
- Use a heat-resistant silicone spatula.
- Make sure to reduce the heat to medium, or even medium-low. Using too high of heat will quickly dry out your eggs.
- Take your skillet off the gas stove when your breakfast scramble looks formed but not runny.
FINALLY, TO SUM IT UP
SOME MORE RECIPES WITH BREAD & EGGS
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