Recipe of the Day: Perfect Scrambled Eggs

I love eggs. Any way any how, I love them. I recently went to breakfast with my mom and sister and had the most incredibly prepared scrambled eggs. Delicate, moist, and soft – sprinkled with salt and pepper – you tell me what is better? These got me thinking of how more often than not scrambled eggs are not prepared this way. Not by anyone’s fault perhaps, simply just not understanding proper cooking methods. You’ve seen on cooking shows, often times the challenge will be to prepare an omelet or scrambled eggs to perfection. Without the knowledge those in the competition fail. I decided to write up how to make perfect scrambled eggs. You can always add flavor enhancers or veggies or a meat if you like. I suggest perfecting the recipe below first, then move on to fancier versions.


8 eggs
½ cup whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste

1.    Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2.    Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
3.    Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
4.    When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5.    With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
6.    Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it.
7.    Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.

Serve and eat IMMEDIATELY!


Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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