How to make perfect scrambled eggs, no matter how you like them

The perfect breakfast for me has to contain eggs; ideally buttery, creamy slightly salted scrambled eggs. Add a quality side of buttered toast, maybe some avocado, and I’m happy. If I’m really feeling myself, they’d be accompanied by some cooked meats, pancakes or French toast, but I never seem to have the time.

All of these foods are mere adornments in comparison to a good plate of scrambled eggs. They are easy to make, but kind of difficult to make well. Often or not coming up rubbery, runny or that weird, dry curd-like plate. Always delicious, and never worth throwing away, but you know you’re better than this.

However you like your eggs, I think I can act as the perfect medium to the best scrambled eggs – every time. Part of The Grown-Up Kitchen, Skillet’s series, they have conjured up a guide designed to answer your most basic culinary questions, subsequently filling in any gaps that may be missing in your home chef education.

First of all, no matter what kind of eggy outcome you’re looking for, you need to have the right equipment. For the pan, you’ll need something of the non-stick variety. Your spatula has to ideally be made from silicon, which will ensure complete control of the act of scrambling.

Portion wise, you’ll need three eggs per person, along with an (optional) tablespoon of dairy (half and half, cream or milk). Also, have at the ready a big pinch of salt and some pepper, adding your salt before cooking (as it works on a molecular level to give you more tender curds) and adding the pepper at the end.

For large fluffy curds, the main factor that affects the consistency of your scramble is heat. The higher the heat, the larger the curds. For big, fluffy curds that are still tender, you’ll want to cook the eggs on a medium heat and pump them up with a little air. That can be achieved by either whisking the eggs vigorously beforehand, or by using an immersion blender. Either way, it’s vital you wait for a froth to form.

When cooking, melt a tablespoon of butter over medium heat, and once that starts to foam, add your eggs. Let them sit for a few seconds, then quickly move your silicone spatula around the pan in sweeping motions. Before you know it: large, fluffy, not-wet-but-still-moist eggs.

For those of you that like your eggs super custardy tasting cheesy without actually adding any cheese, you’re going to need to cook them slow on low heat. Although, the only thing that really changes is the whisking method. The heat can (but shouldn’t) be neglected, if you master your hand strokes.

For the smaller, creamier eggs, you use a fork and manually whip them just until the yolks and whites are combined. In your pan, add a tablespoon of butter over medium-low heat. This time, don’t let this butter foam, as we don’t want the extra air.

Decrease the temperature to low, and pour your mixture into the pan and let it hang out, stirring occasionally until small curds start to form. This will take a while, but be patient. I can imagine you are the patient type if you like your eggs this way. Keep going until you’re satisfied with your mixture.

Watch out when letting your eggs sit in the pan, though, as they will continue to cook even with the heat off. For both methods, take it off the heat when you are near the consistency you want, to avoid tears and disappointment. Ideally, place your eggs onto a plate straight away.

However you like your scrambled eggs, make sure you don’t forget your salt and pepper, and have some chives or basil on hand if you’re feeling fancy or trying to impress. Eat them with buttery toast, bacon, or whatever it is your heart desires. Happy breakfast-ing!

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