Scrambled eggs are one of the easiest things to learn in the kitchen, but the hardest to master. Cook them too long and the eggs are dry and tasteless. Don't cook them enough and they're a runny mess. Follow our six easy steps and you'll become a master at making the fluffiest scrambled eggs.
Heat skillet with butter and oil.
Beat two eggs with a splash of milk.
Add eggs to heated skillet.
Gently stir the eggs with a spatula (pulling from the outside in) for 2-3 minutes on medium heat. Eggs are cooked when no liquid remains.
Add salt and pepper when done.
Fantastic fluffy scrambled eggs.
Test Kitchen Tips
- A non-stick pan is your best friend when making eggs.
- This is for one serving of scrambled eggs. Double, triple or quadruple the recipe if you're feeding a crowd. Just make sure to use a larger frying pan.
- There is a debate as to whether to add or not to add milk to scrambled eggs. Some say if you're working with fresh eggs you do not need to add the milk. In the Test Kitchen, we feel, combined with the whisking, it makes the eggs fluffier.
- Make them cheesy (cause who doesn't love a bit of cheese) by stirring in shredded cheddar, Gouda or even small cubes of cream cheese.