Scrambled eggs recipe

Perfect scrambled eggs

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Ever wonder why chefs have pleats in their toques? Each pleat represents the 100 ways they learned to cook an egg. Mastering the scramble will put you well on your way to earning your home pleats.

Perfect scrambled eggs

Serves 2


  • 2 tablespoons butter
  • 4 large eggs
  • 1 teaspoon water


  1. Find the smallest frying pan/skillet you have… small… very small! Small is key. Did we mention small is important? Your pan should be no larger than 8-inch in diameter. Crack the eggs into a glass or ceramic bowl, add the water and beat with a fork or whisk. The more air you incorporate into the eggs through mixing or whisking, the fluffier your eggs will be. Set aside.
  2. Heat is the next important factor. You must absolutely resist temptation to crank up the heat. Be patient. Turn the burner on low. Add the butter to the pan and let it melt, pushing the butter around the pan to coat the entire surface. Yes, even if using a non stick pan, you must add butter. Margarine will not work because the water in the margarine will separate, making your eggs runny.
  3. Once the butter has melted, it's time to add your eggs. Pour the eggs into the pan and wait. Don't touch it. Nope. Leave it alone.
  4. Now, keep an eye on your eggs and get your rubber spatula ready for action. Your eggs will start to turn slightly opaque around the edges. This is your cue to start pushing your eggs in the pan. Place your spatula in the pan, at the edge and push it straight across the pan, slowly. The cooked egg should part like the Red Sea, with the uncooked portions filling in behind your spatula. Wait a few seconds for the raw egg to cook and repeat. Keep doing this until all of the egg is cooked, but still too moist to eat just yet. At this point, gather all of the egg into the middle of the pan and continue to gently turn the eggs over until they're done to your liking. Remove from the pan and sprinkle with salt and pepper to taste.

What happens with a higher heat setting?

Your eggs will overcook and brown on the outside before the inside has a chance to come to the proper temperature.

Why no margarine?

Margarine is made of water and oil. When subjected to heat, the water and oil separate. The water mixes with the egg and makes them runny.

Why add water to the eggs?

Water, added to the eggs while whisking, gets all pushy and wedges itself between the egg molecules, making them fluffier. Too much water, however, will produce a foamy egg.

Making custard-style scrambled eggs

Another way to ensure the creamiest scrambled eggs is to cook the same recipe slowly in a bowl over a water bath. Melt the butter in the bowl, as you would in the pan, add the eggs and gently push as the egg cooks.

More scrambled egg recipes

Scrambled eggs with ham recipe
Vegan scrambled eggs recipe
East Indian style scrambled eggs recipe

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sustainable ingredients. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her writing focus to food and enrolled in culinary school when she discovered she had multiple food allergies. She graduated with honors from the culinary management program at Valencia College, completed her externship at America’s Test Kitchen and Cook’s Illustrated Magazine in Boston, and began teaching others how to cook with a back-to-basics approach. When Dawn isn't writing delicious stories for, you'll find her stirring the pot on Twitter, Facebook and her blog,, named a top-ten food blog four years running for her commitment to cooking with organic, sustainable and local ingredients.