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French-Style: Cook over even lower heat with constant stirring for ultra-creamy eggs.
Herbed: Add finely chopped fresh herbs like parsley, dill, or basil during the last 30 seconds of cooking.
Protein Boost: Stir in smoked salmon, sautéed mushrooms, or cooked sausage.
Dairy-Free: Use olive oil instead of butter, and skip the milk or cream.
Frequently Asked Questions:
Q: Why do my scrambled eggs always turn out rubbery?
A: You're likely cooking them on heat that's too high. Low and slow is the secret to tender, custardy eggs.
Q: Should I add milk or not?
A: It’s a matter of preference. A splash of milk or cream adds richness, but too much can dilute flavor and water down the texture.
Q: Can I make scrambled eggs ahead of time?
A: Scrambled eggs are best fresh, but if needed, they can be made ahead and gently reheated. Avoid microwaving if you can—it tends to overcook them.
Q: How do restaurants get their eggs so fluffy?
A: Many use a combination of pre-whisked eggs, butter, low heat, and constant motion—just like this method.
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