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I Learned to Cook Better Scrambled Eggs, and You Can Too

a plate of fluffy scrambled eggs with toast, bacon, bagel, tomatoes and avocados on the side
Emilee Unterkoefler

Velvety rich scrambled eggs dotted with freshly grated sharp cheddar, accompanied with perfectly toasted multigrain and a cup o’ joe. Nothing compares to breakfast like that. Learn how to make the best-ever scrambled eggs.

From selecting the right dozen to understanding whisking techniques, you’ll be on the right path to making restaurant-worthy scrambles.

Store-Bought or Farm Fresh?

The new craze nowadays is farm-fresh everything, and rightfully so. Not only are you supporting your local farms, but the ingredients you are getting are usually organic, and the flavor is superior to supermarket produce.

Farm fresh eggs will always have a more vibrant yolk deeper in color than store-bought eggs. Plus, if the yolk is your favorite part, you might score a double-yolked egg from a farm stand. You’ve probably never gotten that exciting gift from a store-bought egg, and you likely never will.

Due to mass production for commercial purposes, chickens raised in a factory setting usually aren’t fully matured. While these chickens spend their short lives in small cages (indoors), farm chickens spend time outside taking in Vitamin D from the sun and eat higher-quality foods. Their free-range lifestyle gets them plenty of activity and exercise.

Chickens raised with all of these luxuries thrive and make eggs that are more nutritionally dense and taste much better, too. Besides the better quality and flavor, purchasing fresh farm eggs means you are supporting your community, so why not buy them?

Farm-fresh eggs in a basket
Emilee Unterkoefler

The Secret to Fluffy Eggs

If anyone’s ever told you that milk is what makes eggs fluffier, let them know they are wrong. Milk only dilutes the flavor and color of your eggs. If you’re using farm fresh eggs, you have the key to a highly nutritious and delicious breakfast.

As far as fluffy eggs go, the key is in the whisking. Take a large bowl, crack open a few eggs, and of course, make sure not to lose any eggshells along the way. Use your whisk to incorporate air into your eggs and add delight to your dish.

Low and Slow Is Key

If you’re hoping for the best outcome, you should never rush cooking eggs. Once you whisk your eggs, heat your pan on medium-low heat, and add enough butter to coat the bottom.

Always use a silicone spatula to draw across the bottom of your pan and bring up the cooked parts of your eggs. Continue doing so until you’ve got beautifully done eggs. As soon as they’re finished, turn your heat off and remove them from the pan to avoid overcooking.

Soft-Scrambled vs. Hard-Scrambled Eggs

Soft-scrambled eggs are creamy, fluffy, and cooked low and slow. Keeping an eye on the moisture is essential as you use your spatula to pull the eggs from the pan.

Continuous stirring might cause your eggs to be less fluffy, so make sure only to stir every minute or so. Transfer your eggs immediately so that your eggs don’t continue to cook. Below is an image of soft-scrambled eggs.

A plate of soft scrambled eggs with multigrain toast.
Emilee Unterkoefler

Hard-scrambled eggs differ greatly from soft-scrambled eggs, but they’re much faster to whip up if you’re on a time crunch. Not only will you notice a distinctive physical appearance, but the texture will have a firmness to the bite.

To make hard-scrambled eggs, turn the heat to medium-high and add enough butter to coat the pan. Crack your eggs into the pan, and mix with a spatula or whisk. The egg whites and yolk do not entirely combine, which causes white streaks to appear. Below is an image of hard-scrambled eggs.

A plate of hard scrambled eggs with multigrain toast.
Emilee Unterkoefler

3 Fresh and Flavorful Toppings

You’ve learned that vigorously whisked free-range eggs, cooked on low heat, make your scrambled eggs better than ever. However, plenty of other ingredients can add an even more delightful breakfast or snack. Here are just three of those enhancing additives.

Freshly Cracked Pepper

Using a pepper mill, crack fresh peppercorns right onto your scrambled eggs to add a bit of crunch. The bold flavors of the black pepper will come to life when added to velvety eggs, and the texture will certainly add to the overall appeal of your meal.

Grated Cheese

Prepackaged grated cheese will do if you are in a pinch, but won’t melt as nicely due to the anti-clumping chemicals and preservatives added before packaging. Blocks of cheese do not contain these “extra” ingredients and give your cheese a fresher creamier taste when freshly grated.

Fresh Herbs or Veggies

Add extra color and vibrancy to your breakfast by sprinkling in fresh parsley or chives. Not only will your eggs look prettier, but the flavor will be more attractive, too. If you don’t have any herbs hanging around, try adding sautéed mushrooms or fresh spinach.

Emilee Unterkoefler Emilee Unterkoefler
Emilee Unterkoefler is a freelance food writer, hiking enthusiast, and mama with over ten years of experience working in the food industry. Read Full Bio »

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