How to Make Scrambled Eggs

Article by: Allrecipes staff  |  Picture by: Diana
How to Make Scrambled Eggs
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The secret to making moist, fluffy scrambled eggs is all in the scrambling. You'll need low, gentle heat and patience to make perfect scrambled eggs.



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We used four eggs, four tablespoons (60ml) of milk and salt and pepper to taste. For richer, creamier eggs, you can use double cream or crème fraîche instead of the milk.

If you're counting calories, you can substitute egg whites for one or two of the whole eggs.
How many eggs?
Plan on using two eggs per person for a typical portion, or three eggs per person for a heartier meal.
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Crack the eggs into a bowl that's deep enough to support vigorous whisking.
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Thin the egg mixture with milk, cream or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon (15ml) of milk per egg.
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Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.
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Heat a frying pan over medium heat. We melted a knob of butter in the pan to add its rich flavour to the eggs, but you can use vegetable oil if you prefer.
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When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.
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Sprinkle the egg mixture with salt and pepper to taste (about 1/4 teaspoon salt to start). This is also the time to add minced herbs, grated cheese, chopped spring onion, sautéed mushrooms, chopped tomato or anything else you like.
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With a wooden spoon, start to scrape the eggs from the edge of the pan to the centre, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
Small curds
You can stir more frequently and vigorously to achieve smaller curds.
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You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
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When the eggs look wet but are no longer liquid, gently mound the eggs into the centre of the pan.
For a creamier texture
Take your eggs off the heat when they're still wet-looking if you prefer creamier, less done scrambled eggs.
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Turn off the heat but leave the frying pan on the hob. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to toast your bread and grab a pair of plates.
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Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.
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