Plate of scrambled eggs and eggs being whisked

7 mistakes you’re making with scrambled eggs that will ruin your breakfast

The dark art of scrambled egg cookery is an oft debated and contentious topic. Even professional chefs rarely seem to agree on the best way to go about it, so what hope is there for us mere mortals?

The multitude of recipes available for budding egg maestros makes for many conflicting messages. Fortunately, Food Envy have sorted the fact from the fiction in order to bring you the definitive guide for a perfect scramble. You can thank us later.

1. No more liquid

While this may be blasphemy for some, the results speak for themselves. Adding milk, cream or any liquid to your beaten eggs may seem like a good idea, but is a surefire way to produce a disappointing breakfast. Not only will your eggs be tougher, but any liquid that you add will separate in the cooking process, leaving you with a sorry yellow puddle at the bottom of your pan.

bowl of eggs and milk

2. Butter, not oil

While the more health conscious may go with a different option, for pure eggy quality, you need to use butter. Not only will this add creaminess to your end result, but butter imparts an unbeatable depth of flavour to every plate of scrambled eggs.

butter melted in a pan

3. Whisked, not stirred

When you’re in a rush, it can be tempting to give your eggs a quick beat before sloshing them into a pan. While this may assist with speed, it will not help texture. To make your eggs light and fluffy, whisk vigorously for at least half a minute to get as much air into the mixture as possible.

Whisking eggs

4. Less is more

To give your eggs an extra healthy injection, many choose to incorporate a selection of chopped up veggies. The trouble is, while undoubtedly delicious, vegetables contain a lot of excess water that will seep out into your eggs, diluting the flavour and ruining the hard earned and elusive fluffy texture. If you must add vegetables, pre-cook and drain them before adding them to your pan.

plate of scrambled eggs and veggies

5. Season after

Salt helps to take eggs to the next level. However, adding at the wrong time can lead you from breakfast heaven to puddly hell. If you introduce salt too early, the moisture will be drawn out from the mixture during cooking, leaving you once again with the ever bothersome yellow watery pool. Instead, season with salt and pepper just before removing from the pan to maintain a fluffy feel to your eggs.

Wooden spoon holding sea salt

6. Slow and low

One of the appeals of early morning eggs is the speed with which they can be prepared. While mediocre results can be achieved in no time, true eggy glory takes dedication and patience. Instead of blasting your pan over a high heat, try to go low and slow. Your cooking time should be closer to five minutes than 45 seconds.

Pan of eggs above a low heat

7. Finish early

After all your hard work, adding butter, lovingly cradling your eggy mixture and correctly seasoning, the last thing you want is to ruin the party by over cooking. This is perhaps the most dangerous part of the process. Remember to take your eggs off the heat before they are completely cooked – they will continue to cook in the pan as you assemble the rest of your breakfast. Don’t be afraid if they look underdone – by the time everything else is ready, they will be too!

Slightly runny eggs in a pan

Scrambled eggs can make or break a lazy weekend morning. Following these seven principles is a surefire way to guarantee impressive eggs at every breakfast table. Relax, take your time and bid good bye to mysterious watery puddles.

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