Smooth and creamy scrambled eggs are one of the most popular breakfast dishes. Made from whole eggs, they can be easily incorporated into any breakfast spread. Bread, toast, bacon or sausages accompany them nicely. A delight for anyone’s palate, scrambled eggs are a delicacy when made properly.
If you don’t know how to make scrambled eggs, you are missing out on a mouthwatering, protein-packed breakfast. It’s about time you learned. It’s not as difficult as it seems. Skilled scrambling is the key, which you can easily perfect with regular practice.
Once you get the hang of scrambling, you can also try variations of the recipe. Scrambled eggs are very versatile. You can try adding a variety of herbs and seasonings. You can even incorporate different veggies, salad dressings, cheese and sauces. Be creative!
Here are two methods for making scrambled eggs.
- Method 1: Simple Scrambled Eggs
- Method 2: Scrambled Eggs with Veggies
- Step 1. Break the eggs over a bowl
- Step 2. Beat the eggs
- Step 3. Add salt
- Step 4. Heat a pan and coat it with butter
- Step 5. Put chopped onions in the pan
- Step 6. Add chopped green chilies
- Step 7. Add chopped tomatoes
- Step 8. Mix in chopped capsicum
- Step 9. Pour the beaten eggs over the fried veggies
- Step 10. Add a pinch of ground black pepper
- Step 11. Add a pinch of cumin powder
- Step 12. Scramble the eggs
- Step 13. Add shredded cheese
- Step 14. Put in chopped coriander leaves
- Step 15. Transfer to a plate and add cayenne pepper to your taste
- Step 16. Serve as is or with toast
- Additional Tips
Method 1: Simple Scrambled Eggs
Things you’ll need:
- Salt, to your taste
- Ground black pepper, to your taste
- Mixing bowl
Step 1. Break the eggs over a bowl
Break the number of eggs that you need over a bowl. Three eggs easily make 1 serving of scrambled eggs. You can increase the quantity accordingly to serve many.
If you wish to reduce the fat quotient, you can ditch the yolk of 1 or 2 eggs when making a larger batch.
Step 2. Beat the eggs with a fork
Beat the eggs thoroughly with a fork, so you don’t have to deal with separate patches of yolk and whites in the pan.
Step 3. Season with salt
Add a pinch of salt to season the eggs. You can adjust the salt to your taste.
Step 4. Heat some butter in a pan
Heat the pan a little. Coat it with butter. Consider the pan is ready for the eggs when the butter starts foaming.
Step 5. Pour beaten eggs into the pan
Pour the beaten eggs into the pan. Bring the heat down to medium low. Do not start stirring immediately. Let the eggs cook for 20 to 30 seconds.
Step 6. Scramble the eggs
Start by lifting the eggs from the sides of the pan with a spatula. Keep lifting and folding the eggs until you get silky, soft curds of eggs. Turn off the heat when the eggs are still a bit underdone and only slightly runny.
The eggs will continue to cook in their own heat and will be perfect by the time you sit down for your meal.
Step 7. Transfer the eggs to a plate and season with ground black pepper
Don’t let the eggs over-dry by sitting in the pan too long. Transfer the scrambled eggs to a plate and season with a pinch of ground black pepper.
Step 8. Garnish and serve
Garnish with a sprig of mint or any other herb of your choice and they are ready to serve. You can also serve them on top of a piece of toast or in a sandwich.
Method 2: Scrambled Eggs with Veggies
Things you’ll need:
- Eggs – 3
- Butter – 2 teaspoons
- Onions, chopped –3 teaspoons
- Tomatoes, chopped – 2 teaspoons
- Capsicum, chopped – 2 teaspoons
- Green chilies, chopped – ½ teaspoon
- Coriander leaves, chopped
- Shredded cheese – 1 teaspoon
- Salt – ½ teaspoon
- Ground black pepper, a pinch
- Cumin powder, a pinch
- Cayenne powder, to your taste
- Mixing bowl
- Oil brush
Step 1. Break the eggs over a bowl
Break 3 eggs over a bowl. In a larger batch, you can use only the whites of 1 or 2 eggs in order to cut down on the fat.
Step 2. Beat the eggs
Thoroughly beat the eggs with a fork.
Step 3. Add salt
Add ½ teaspoon of salt to the eggs. Feel free to adjust the seasonings to your own liking.
Step 4. Heat a pan and coat it with butter
Heat a pan and coat it with butter using an oil brush. Let the butter melt.
Step 5. Put chopped onions in the pan
When the butter starts foaming, put 3 teaspoons of finely chopped onions into the pan.
Step 6. Add chopped green chilies
When the onions become translucent, add ½ teaspoon of chopped green chilies.
Step 7. Add chopped tomatoes
Next, add 2 teaspoons of chopped tomatoes.
Step 8. Mix in chopped capsicum
Add 2 teaspoons of chopped capsicum to the pan. Let the veggies fry for 1 minute.
Step 9. Pour the beaten eggs over the fried veggies
Pour the beaten eggs into the pan over the veggies. Turn the heat down to medium low.
Step 10. Add a pinch of ground black pepper
Add a pinch of ground black pepper or to your taste.
Step 11. Add a pinch of cumin powder
Put in a pinch of cumin powder.
Step 12. Scramble the eggs
The time spent seasoning the eggs should be enough to set them. Using a spatula, start at the sides of the pan and lift, fold and turn the eggs over until soft curds of eggs start forming.
Watch the heat while scrambling. Too much heat will dehydrate the yolks and you’ll end up having water patches on your plate.
Step 13. Add shredded cheese
Add 1 teaspoon of shredded cheese to get a rich and creamy texture in your scrambled eggs.
Step 14. Put in chopped coriander leaves
Turn off the heat when the eggs are just a little under-cooked and slightly runny, as they will continue to cook in their own heat. Add chopped coriander leaves to add a fresh flavor to your scrambled eggs.
Step 15. Transfer to a plate and add cayenne pepper to your taste
Transfer the eggs to a plate. Add a pinch of cayenne pepper to add a little zest to your scrambled eggs.
Step 16. Serve as is or with toast
Garnish and serve as is or eat them piled over a piece of toast.
- While heating the butter, consider it burnt if it turns brown. Discard the burnt butter, wipe the pan clean with a damp cloth and start again. It’s very important to start off on the right foot to get the right texture in your scrambled eggs.
- Avoid using cast iron pans for scrambled eggs, as the sulfur in the eggs will react with the iron in the pan and your eggs will take on an unappetizing green color. If your butter has become brown, it will also discolor the eggs.
- Whatever type of eggs you use, prefer cold eggs when making scrambled eggs. Let the eggs sit in the fridge until you’re ready to use them.
- Lightly beaten eggs will make dense scrambled eggs, while vigorous beating will make the eggs airy so they cook up light and fluffy.
- Add 1 to 1½ tablespoons of water per egg if you like your scrambled eggs fluffier. For a creamier texture, add 1 tablespoon of milk per egg.