Perfectly Cooked Scrambled Eggs ~ My Favorite Fluffy & French Variations
Want perfectly cooked scrambled eggs? Here is my no-fail recipe. I like mine soft, fluffy, and moist, versus dry and overcooked. However, if you prefer a firmer egg, go ahead, cook the crap out of them! Ha ha. No, do try them soft and fluffy ~ at least once ~ as the longer they are cooked, the more the beneficial antioxidants in the yolk are cooked out of them. I think one time and you'll be sold!
I also have what I have dubbed my French Scrambled Eggs recipe variation, and of course, fun sides to have with your eggs. Yes, there is bacon, but I have some veggies and sausage too!
My Secret to Cooking Perfect Scrambled Eggs Every Time
What is my secret to cooking scrambled eggs perfectly every time?
The first is perhaps a surprise. I add a splash of cool water.
The next secret? Patience! Cook them low and slow! Preferably in butter!
- 2-3 or 4 eggs per person (I have 3, Don has 4)
- Splash cool water (a real splash ~ like 1/2 -1 tsp.
- Good quality, unsalted butter (I use 1 tbsp. per our 7 eggs)
- Appropriate skillet ~ can be cast iron, stainless, or ceramic coated cast iron (if wanting less fat, you can use a non-stick, but I still suggest adding at least 1/2 tbsp. of butter first!)
- Sea salt and/or potassium salt, and cracked pepper (keep seasoning simple)
- Crack eggs into a bowl
- Add the splash of cool water.
- Whip them well using a whisk or fork. Blend the yolks, then count to at least 60! Don't complain, just do it!
- Warm your pan on medium heat, and add butter.
- The pan should be warm enough for the eggs to sizzle a bit when adding.
- After the first minute, turn heat down a little. Season eggs with salt and pepper.
- Begin scraping the pan with a wood spatula, moving the eggs in towards the center of the pan while turning the heat lower as the eggs get more cooked. Scrape, lower heat, repeat. (I find if I pay attention and continually scrape, the eggs don't stick to the bottom, and the pan is easier to clean.)
- If you have an electric stove, you can turn the heat off just prior to eggs being fully cooked. Let the eggs set for another 30 seconds before serving.
- Scrambled eggs come out very moist when cooked slowly like this. It doesn't take that long so be patient and practice mindfulness! They are done as soon as they are no longer liquid-y.
My French Scrambled Eggs Variation
To the above basic scrambled eggs recipe, add:
- 2 scallions, 1/2 leek cut length-wise, and sliced thin. or half a red or sweet onion, diced
- 1 clove garlic, minced or pressed, optional
- 1/4+ cup 4% cottage cheese, or1-2 oz. of goat cheese
- 1-1.5 tbsp. butter, or 1/2 tbsp. xv olive oil + butter
- Sauté scallions and garlic in a little olive oil or butter.
- Once softened, add the remaining butter.
- Add eggs, and season as above.
- Cook as above, scraping, and turning the heat a little lower as the eggs cook. When the eggs are about half-way cooked, you can add the cheese.
- Continue to cook until done as above.
You can just add cottage cheese to the eggs, and skip the scallion and garlic if desired. Cottage cheese (and goat cheese) are the bomb in scrambled eggs! Feta cheese could be used as well.
If desired, add a splash of half and half or heavy cream to the eggs in addition to or in lieu of the splash of water, but I think they are fine without that added fat. Save it for your coffee.
Add any other vegetables you like, such as zucchini, mushrooms, or your favorite greens, like spinach.
I have read sales pitches promoting paleo breakfast cookbooks, with the author waxing poetic about (his or her) long, intense search for something to eat for breakfast that is grain-free, besides eggs. It was a very dramatic sales pitch, requiring months of recipe testing, and the whole nine yards. All that research is to help you realize why their particular book is worth so much more than the special deal they are offering you, for a limited time only of course.
I have eaten eggs in some form almost daily for over 5 months, and have yet to tire. They are truly a super food, full of choline, and many important health benefits. They improve satiety, and are so darn versatile!
Change up what you have with your eggs if you want variety....or cook them a little differently every now and then. These pictures show the endless ways to enjoy your eggs...scrambled! That doesn't even include having them fried, poached, baked, made into an omelette, or frittata style, as some of the pictures below indicate.
They are the perfect choice for low-carb diets, however for those choosing to eat a more vegetarian diet, I highly recommend including eggs for more balanced nutritional benefits.
Scrambled Eggs w/ a Ham (&/or smoked turkey drumstick, or bulk sausage of choice) Onion & Red Bell Pepper Sautéed separately. You can do it all in the same pan if desired.
Zucchini during the summer is a fave. Cook in a tbsp. of xvoo, along w/ sliced onion and tomato. Season w/ sea salt, oregano, and optional pinch of cayenne. Also good w/ mushrooms, or chopped black olives.
Eggs cooked frittata style. Brown diced ham & onion (+ any other veg or greens) in xvoo &/or butter. Set aside. Prepare eggs, cooking as above on a med.-low temp, but scrape around the edges as the eggs set, and tilt the pan to get more uncooked eggs behind and under. Cover & let cook, then add ham/veg mix. Serve, or brown under a broiler briefly. (I did not do that here.) Add cheese first if desired.
We sometimes pick up bulk ground pork from a local producer raising livestock & chickens. Sauté w/ diced onion, mushroom, zucchini, bell pepper, or olives, & season w/ ground fennel, oregano, sea salt & pepper or pinch of red pepper flakes. Have fun, add what you like.
These 'Egg Pizzas' are fun to make. Be creative. I like adding goat cheese to the eggs prior to adding the topping, which I typically sauté separately, first. The melted goat cheese blends well w/ spinach, onion, red bell pepper, mushroom, & diced ham or sausage.
But wait, there are more ways to enjoy your eggs! Fried eggs are equally awesome.