I feel like there are so many different ways to make scrambled eggs – everyone I know has a different method of making them! With milk, without milk, with cream, with cheese, beat with a fork, beat with an electric mixer, scrambled right in the pan, scrambled first in a bowl…
But my favourite way of making scrambled eggs has always been my dad’s method. It was actually one of the first foods I learned to make myself! I remember having sleepovers with my best friend Lauren in fourth grade and we would always make scrambled eggs with cheddar cheese in the mornings – it was our signature dish!
Now, years later, scrambled eggs is still one of my go-to meals when I want something fast but satisfying. And thanks to my dad’s method, they always turn out soft and creamy. Here’s how we make our perfect scrambled eggs:
You’ll want to use a non-stick pan and heat up either olive oil or butter. Then crack your eggs into the pan and start to cook them over low heat. Using low heat is key because too high of a temperature makes your eggs tough.
When the whites start to turn from clear to white, like in the picture above, start to scramble the whites only with a fork. Carefully scramble around the yolks so that you don’t break them!
Once the whites are 90% cooked, then break the yolks and scramble them into the whites. You don’t need to cook them for much longer after this point. I actually take my eggs off the stove before they are completely cooked because the carryover heat will keep them cooking for another minute or so after they are on your plate.
Add salt and pepper before serving.
How do you make your scrambled eggs?