- Dish type
Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper - whenever you fancy, really! Their fluffy, creamy texture should mean they're a big hit with everyone, no matter how young or old.
3 people made this
- 4 eggs
- 120ml milk
- salt and pepper, to taste
- 2 tablespoons Dairygold
MethodPrep:5min ›Cook:6min ›Ready in:11min
- Crack the eggs into a bowl, add the milk and seasoning and whisk until well mixed.
- Melt the Dairygold in a non-stick pan then pour in the eggs. As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft clumps form.
- Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you'll only make them tough.
- Once they're cooked, remove from the heat and serve immediately.
A little chopped chives or basil really lifts the flavour. They're lovely with smoked salmon or sliced ham.They make a perfect component of a fry-up. They go great with cooked mushrooms, cherry tomatoes or spinach. And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.
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The One Secret Ingredient Bobby Flay Uses to Make Perfect Scrambled Eggs
Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon, as seen on Food Network Kitchen Live.
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Scrambled eggs are easy: Anyone can crack eggs into a bowl, whisk them together, push them around in a skillet and call them done after a few minutes.
But if you give them just a little special loving — and use one unexpected ingredient — you may end up making the most perfect scrambled eggs ever, according to Bobby Flay.
Rather than resigning himself to a lifetime of flabby, rubbery eggs forever, Bobby developed a foolproof technique for making a custardy scramble every time and it has totally rocked my world.
It all starts with the pan. I usually use a stainless-steel skillet, but Bobby said I needed to change that.
"I don't care what skill level you are, do not try to be a hero when it comes to cooking eggs," he says. "Every professional chef I know uses a nonstick pan."
Look, when Bobby speaks, I listen.
Usually, I only make scrambled eggs when I'm in a huge rush to shove my face with something that counts as a meal, and not a snack. That means that the heat is jacked up to high and my patience is extremely low.
But here's the thing: Bobby doesn't rush his eggs. He takes his time cooking the eggs using medium-low heat, stirring them constantly with a rubber spatula and cutting the flame just before the eggs are done. The residual heat will finish cooking them for you.
Do this in a pan with a lot of butter only and you'll have good eggs, but there's one ingredient that Bobby adds to his eggs that make them out-of-this-world amazing.
Bobby's secret: creme fraiche. Believe it or not, sour cream's forgotten French cousin adds a luscious creaminess and richness that's the key to making what may be the silkiest eggs ever.
He also shared a bunch of other genius tips (when to add salt to the eggs and the unexpected tool he uses before adding the eggs to the pan, for example) that contribute to his perfect scrambled eggs. Plus, he makes super crispy hash browns and irresistible glazed bacon, so you should tune in, watch his class and take your breakfast game up a notch.
Now that I've graduated from making his Perfect Scrambled Eggs, I'm moving on to tackle Bobby's Classic Eggs Benedict class on the Food Network Kitchen app. Just in time for brunch this weekend, I'm planning to perfect my poached eggs and creamy hollandaise sauce skills — the Bobby way.
Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs
Egg allergies are a bit more common in those with milk allergies, and eggs don’t fit into a vegan diet. But since eggs are dairy-free, and many of you can and do enjoy eggs, I wanted to share some secrets for creamy dairy-free scrambled eggs with you today.
So many recipes have evolved over the years to “always” include dairy, even when completely unnecessary, and scrambled eggs would be one of them. Milk and cream actually make eggs heavier. Simply using water produces light and fluffy eggs – no milk substitutes required!
To help with both the ingredients and technique, I have a time-tested creamy reader recipe and a fluffy chef recipe for perfect dairy-free scrambled eggs every time. The creamy dairy-free scrambled eggs recipe below is by Joel, a Go Dairy Free reader:
Many people think that milk or cream is necessary for creamy scrambled eggs. Not so. Just a little attention and a couple hints and you can have eggs every bit as creamy as the dairy type.
Photo by Furo Felix.
Ultra Creamy Scrambled Eggs
Four reasons to love this scrambled egg recipe:
- These eggs are luxurious and irresistibly creamy, thanks to the choice/amount of milk, cooking method, and most notably, the goat cheese stirred in off the heat. Serious Eats offers a full rundown on liquids and cooking method if you’d like to learn more.
- This recipe is versatile. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft veggie that cooks quickly (like arugula, mushrooms, or zucchini), just cook them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
- This recipe is foolproof. If you have been disappointed by your scrambled eggs in the past, I’m confident you’ll love these. Cooking over medium-low offers you more time to decide when to remove the eggs from the heat. Even if you accidentally overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
- This protein-rich main dish comes together in under 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating happy.
Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen.
Looking for more scrambled egg recipes? Here are a few delicious options:
- 1 tablespoon olive oil
- ¼ cup diced bell pepper
- ¼ cup chopped fresh mushrooms
- 4 large eggs
- 1 pinch salt
- 4 teaspoons butter
Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
Whisk eggs with salt until completely combined and very foamy.
Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
How To Master Soft Scrambled Eggs:
- The pan. This is key. Please use a high-quality nonstick. It’s the easiest. My preferred brand of nonstick is Swiss Diamond(affiliate link – that’s what we used in the video), but at home, Bjork and I have a cheaper tiny two-egg sized nonstick probably from Target that is just our designated egg pan.
- The fat. I know, health and everything, but you really need a little bit of fat in that pan to help the eggs move around. (Also – yum.) I highly recommend butter. We’re not talking about a lot of butter here – just enough to coat the pan and help the eggs hold together in soft, fluffy folds instead of sticking to the pan.
- The spatula. A rubber or ideally silicone spatula is a must. The flexibility of the spatula allows you to hug the contours of the pan and get a really clean swipe/fold each time you push the eggs around.
- The eggs. Good eggs are worth it. I normally shop at mainstream grocery stores, but my favorite is when I have a chance to pick up eggs from Whole Foods because they source them from local farmers and the eggs are vibrant and beautiful. Same idea if you have access to a farmers market, a homestead-y friend, a chicken… egg quality matters.
- The heat level. We want MEDIUM LOW heat going on for these eggs. Too hot and they’re going to get dried out, or, I hate to even say it, browned. Keep that heat high enough to get ‘em cookin’, but low enough to keep the creaminess.
How to Make It
Melt butter in an 8-inch nonstick skillet over medium-low. While butter melts, break eggs into a small bowl. Use a fork to beat them like a red-feathered step-chicken until completely blended and slightly frothy. Stir in pepper and salt.
Before the butter starts to froth, add the eggs cook, stirring quickly and constantly with a heatproof rubber spatula or chopsticks. Be patient keep stirring. After a few minutes, steam will rise, the eggs will thicken, and small curds will begin to form. If you start to get large curds no matter how quickly you stir, lift the pan from the burner to cool it down, stirring all the while. Cook, stirring constantly, until the eggs hold together in a glistening, custard-soft, and loose mound that can still spread slightly, like risotto. Plate and eat immediately.
How to Prepare Perfect Scrambled Eggs?
8-inch non-stick frying pan
STEP#1: WHISK THE EGGS WITH MILK
STEP#2: ADD SEASONING
STEP#3: HEAT THE PAN
STEP#4: READY TO COOK
How to Make Perfect, Fluffy Scrambled Eggs
The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that you gently break up the eggs at the very end, leaving the curds larger and fluffier.
Another professional tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don't want your scrambled eggs to be brown on the bottom because that produces dry, rubbery eggs.
The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.
A Simple Trick for Creamier Scrambled Eggs
If I asked you, “When do you add salt to your scrambled eggs?” you might not even know the answer. Do you add it when you whisk the eggs, when they're in the pan, or when they're on the plate and your bread has sprung up from the toaster? Maybe it's so instinctual that you can't remember. Or maybe it's so random that it depends on the day!
Whether you're set in your ways or living in the moment, salting early on (that is, as soon as you whisk the eggs together), can result in creamy scrambled eggs that are softer, lusher, and evenly seasoned.
As J. Kenji López-Alt explains in his book The Food Lab, salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd: “When eggs cook and coagulate,” he writes, "the proteins in the yolks pull tighter and tighter together as they get hotter. When they get too tight, they begin to squeeze liquid out from the curds, resulting in eggs that weep in a most embarrassing manner." By reducing the attraction between proteins, salt reduces this risk. For super soft but not-watery eggs, López-Alt recommends salting quite early (as in, 15 minutes before you start to cook!) so that the crystals can dissolve in the mixture for the greatest effect and most even distribution.
Ever the skeptic, I made two pans of scrambled eggs side by side. To one bowl, I added salt 15 minutes ahead of time to the other, I whisked in the same amount just before I started cooking. While the eggs from both pans were nice and creamy—medium-low heat, a good nonstick pan, and plenty of fat will do that for you—I could still taste the difference. The eggs that had been pre-salted were eggier (thanks to the salt having time to dissolve and thoroughly season the eggs) and softer.
From now on, I'll salt my eggs when I whisk them rather than haphazardly sprinkling Diamond Crystal over a hot pan. I don't know if I have it in me to wait 15 minutes (as in, I do not), but five seems like the perfect amount of time to get the coffee going.