Warm scrambled eggs will always be a good way to start the day. Acting like a blank canvas, eggs can be personalized every imaginable way, or they can be kept pure for those who only want theirs with a little salt and pepper, thank you. We polled the Cooking Light editors to find out how the team prefers to scramble their eggs. From using chopsticks to cooking with olive oil, we rounded up favorite scramble combinations and genius ways to cook the breakfast staple.
Scrambled eggs: the staple of every great breakfast. But who knew there are so many different ways to cook the yellow, fluffy eggs? We asked our Cooking Light Editors to share their favorite tricks for the best scrambled eggs. The first step for the best scramble we can all agree on: use a nonstick skillet.
- "Start with a nonstick skillet and heat-proof silicone spatula. Start hot until butter foams, then reduce heat to low, and let pan cool down." - Hunter Lewis, Cooking Light Editor
Next, olive oil or butter? We found varying opinions on which to use as your pan is heating up.
- "I cook [scrambled eggs] in olive oil instead of butter and use chop sticks to create curds… inspired by David Chang on Mind of a Chef (chopsticks are also very nonstick pan-friendly.)" - Sidney Fry MS R.D., Nutrition Editor
- "Add a small pat of butter at the end for creaminess." - Cheryl Slocum, Senior Food Editor
- "Use a combo of olive oil and unsalted butter." - Hunter Lewis
It's time to settle that long-standing scrambled eggs dilemma: milk or water? The majority say they prefer to add a splash of milk or heavy cream, but a few firm are only-water believers. Tip: Always add a pinch of salt and pepper before the whisking the eggs regardless of your choice of milk or water.
- "I was not a believer in using water instead of milk, but I tried it and now I’ll never go back. They’re so fluffy! I really try not to mess with them much, only using a spatula to push them back gently as they cook." - Ashley Kappel, Digital Content Manager
Many agree using chopsticks to swirl the yolks results in a creamier and softer scramble. Another point everyone agrees on: take your time when whisking the eggs.
- "The key to good scrambled eggs is not being lazy when you're mixing the yolk with the whites. When you lift your fork out of the raw egg mixture, you shouldn't be able to discern the white from the yolk. If you can, then keep stirring." - Sara Tane, Digital Fellow Cooking Light.com
When cooking your eggs, low and slow is the best to avoid overcooking your scramble.
- "I always remove them from the heat when they’re still a little runny but leave them in the skillet to set up. Since the skillet is still warm, the eggs will finish cooking but not overcook or become dry." - Emma Crist, Assistant Editor, MyRecipes.com
- "The soft scramble could take as long as 5 minutes until the eggs just cook through. Put them on a plate as soon as they’re done to your liking or they’ll continue to cook in the hot skillet." - Hunter Lewis
The final step to the perfect eggs? Add your favorite condiments or stir-ins, and serve on buttered whole-wheat, sourdough, or rye toast. Here, some of our favorite additions to make the best scramble:
- Tiny bit of ground coriander
- Start by sautéing some onions and garlic in good olive oil
- Add mushrooms, spinach and fresh-from-the-vine tomatoes
- Add shredded cheese right at the end (but never American cheese)
- Just basic salt and pepper
- Salsa and/or Valencia Hot Sauce
- Sprinkle of truffle salt
- Texas Pete's Hot Sauce
- Oregano and chili flakes
- Feta and freshly chopped herbs like basil and thyme
And some of us, just leave it the experts: our dads.
- "I don't know why, but dads are literally the best at scrambled eggs. It's a fact. It's like some weird nature skill they pick up upon becoming a father... like mom's start producing milk to provide nourishment for their young, dads just start making bomb-ass scrambled eggs." - Darcy Lenz, Editor of MyRecipes.com