I've eaten many eggs in my life and no matter where I've been, catered breakfasts, friends, family I have never tasted eggs the way I make them. My family is always telling me they'd rather have mine, so I have finally decided to add my two cents and give some pointers on this simple art. For making eggs I recommend using the oil even though butter tastes better as butter tends to burn off quickly and your eggs will scorch.
My Private Note
Units: US | Metric
- 1Grease your skillet and raise your flame to high.
- 2Mix eggs, cheese, salt, and pepper in a large bowl.
- 3Drop a tiny drop of egg in pan, if it sizzles up immediately then your pan is very hot and ready.
- 4Pour the egg mixtue into the skillet and lower your flame to medium high.
- 5As soon as the edges but no other part of the eggs start to firm up, then use your spatula to push the cooked edges all the way to the center. This should cause the runny eggs to move to the now empty area (you can tilt your pan to help along) and they will start setting as well. Do this several times until the eggs are nearly cooked taking care not to stir the eggs at all (or you'll end up with a scorched overdone mess), only pushing up to the center as they set up at the outer edges.
- 6When the eggs are only slightly runny still, turn off the flame and flip over the eggs. Remove immediately from the pan before they harden up and lose their creaminess.
- 7Serve immediately with a little drizzled maple syrup if desired.
Browse Our Top Breakfast Recipes
Nutritional Facts for How to Make Perfect Scrambled Eggs 101
Serving Size: 1 (123 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 373.6
- Calories from Fat 258
- Total Fat 28.6 g
- Saturated Fat 9.9 g
- Cholesterol 652.6 mg
- Sodium 662.4 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 0.0 g
- Sugars 3.2 g
- Protein 24.4 g