There is nothing complicated about making scrambled eggs. A non-stick pan and a pinch of salt and pepper are usually all you need for this protein-packed breakfast.
It’s one dish anyone can make and is almost fail-proof. But surprisingly, we are never short of stories of epic fails with scrambled eggs.
Overcooked, dried scrambled eggs are more common than you think.
And if that somehow fits the descriptions of your scrambled eggs, read this post. Today is the day you will nail down how to make fluffy, tender, and luxurious scrambled eggs.
All it takes is 3 ingredients and a non-stick pan.
The secret is simple. Add a tablespoon of milk to every fresh egg.
It’s the coolest little trick I learned from my dad, a former chef. With this, you will never fail at making scrambled eggs again.
Before you start, here are 3 common mistakes making scrambled eggs. And key tips that will drastically improve your egg game.
3 Common Mistakes When Making the Perfect Scrambled Eggs:
1. Not using a non-stick pan
There is nothing more disastrous than cooking scrambled eggs on a pan that sticks. Instead of fluffing up your eggs, you’ll be scraping the bottom of the pan for overcooked, dried eggs.
2. Overheating the pan
If your pan gets too hot, wet a kitchen towel with water and place the pan on it to cool it down. The best way to cook fluffy, luxurious scrambled eggs is to cook them over low heat.
3. Overcooking the eggs
Overcooking them can give them a rubbery texture you definitely don’t want. If you are looking for restaurant-style scrambled eggs, remove them from the heat when they’re still setting in places. Residual heat can help finish cooking the eggs.
How to Make Scrambled Eggs With Just 3 Ingredients
The secret to the fluffiest, best-ever scrambled eggs? Add milk to the egg mixture and use butter instead of regular cooking oil to cook.
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon butter
- Pinch each salt and pepper
- In a medium bowl, whisk together milk and eggs, salt and pepper. 2. Heat the non-stick pan over medium heat and melt the butter. Pour in the egg mixture and gently scrape the bottom and sides of the pan with a spatula.
- This is to let curds form and avoid overcooking any spot. When your spatula starts to leave a trail without having egg mixture pouring in to fill the gap, drop the heat to low. This should be about 2 minutes.
- Switch to folding motion rather than scraping or mixing the eggs to keep the eggs fluffy and tender.
- When the eggs are cooked through but still glossy with no running liquid (about 1 minute), remove the pan from the heat. Move the eggs to a plate and add any toppings of your choice! Enjoy while still warm, tender, and fluffy.
Enjoy it with a sprinkle of shredded cheese, a splash of salsa, or a handful of chopped scallions. They go perfectly with toasted bread, English muffin, and bagel.