The Perfect Scrambled Eggs

I love scrambled eggs.  I could eat them everyday at every meal. However, I’m constantly amazed how this simple dish is ruined so frequently.  I do not understand why people would choose to cook them so improperly when you can have amazing, fluffy and delicious eggs in minutes with a little love.  The technique shown is thanks the brillant chef Alton Brown.

Single Serving
Prep Time 7 Minutes


  • 3 eggs
  • Butter
  • Salt
  • Ground Pepper
  • (optional-3 tablespoons of milk) Alton Brown’s suggestion

Shown Above: What you need!

In a small mixing bowl, combine eggs with a whisk.  It helps to tilt the bowl at an angle to get a good whisking consistency.

In a none-stick pan, melt the butter at a medium-low heat until it bubbles.  You don’t want to burn the butter.

Pour in the eggs into the pan and slowly stir in a circular motion with a heat resistant rubber spatula.

As soon as the eggs begin to curd, increase the heat to high and start folding the eggs over themselves. Do not stir anymore.  You want to  do this while gently shaking the pan in your other hand.  This is how you keep them fluffy and light.

As soon as there is no more liquid at the bottom of the pan, remove the eggs from heat and serve.  The key is to wait until they are almost finished.  If you finish them in the pan they will be overdone on the plate (because they continue to cook).

Season with salt and pepper and enjoy!

That’s how you cook PERFECT eggs every time

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