Skip to main content
Print Friendly and PDF

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Place pan on a burner sent to low to medium low heat.
With a stainless pan, there is no reason to preheat in the oven. Place pan on a low to medium low burner and allow to warm for several minutes.
With either pan, lightly coat with oil. I use a cooking spray, giving either pan several quick bursts of spray. There is no need to saturate the surface, just apply enough to keep the eggs from sticking.

Now for the eggs themselves, crack 2 eggs in a bowl or measuring cup and scramble well. For this I use an immersion mixer. My wife likes hers plain, but I like a couple of tablespoons of half and half, or heavy cream. If you like a buttery flavor, you can add a teaspoon to the mix, or melt it in the pan just before adding the egg mixture. I find I get better results by allowing the eggs to warm to room temperature. This will help keep them from sticking.

Add the eggs to the pan and allow them to sit for about 20 to 30 seconds before stirring. Start from the edge of the pan and fold the eggs to the center while moving your spatula around the outer edge of the pan.

The speed that you move your spatula will determine the size of the curds. Slow speed will produce large curds, while a faster speed will make smaller curds. When the eggs are close to the doneness you prefer, remove from heat, and wait a few moments before plating.
Top with some fresh chives or parsley and enjoy.