For perfect scrambled eggs, it’s important to keep a close eye: You want eggs to cook but not take on even the slightest bit of color. For eggs, pan choice is key. I have a dedicated “egg pan” – high quality, nonstick and with a nice high lip perfectly suited to scrambling, flipping and frying.
No-Fail Scrambled Eggs
Serves | 4 |
- 8 eggs
- 1½ Tbsp unsalted butter
- kosher salt and freshly ground black pepper, to taste
| Preparation | In a medium mixing bowl, scramble eggs by puncturing all yolks; beat eggs with a fork until yolks and whites are just combined. In a 10-inch nonstick skillet over medium heat; heat butter and circle pan around to spread evenly as it melts. Once butter begins to foam, pour eggs into center of pan. Let cook undisturbed until you see edges becoming opaque; sprinkle a pinch of kosher salt over top. Using a rubber spatula, gently stir around circumference of pan to lift and move edges of egg to the center. Working toward the center, lift eggs from the bottom of the pan and fold them over each other, allowing uncooked eggs to run to outer edges and gently breaking up center pile. Repeat process until you see edges just start to get opaque, lifting and folding eggs into each other until eggs are mostly cooked but with a slight sheen. Season with more salt and pepper to taste; serve piping hot.