How to Make the Absolute Best Scrambled Eggs Ever

By Dawn Perry

Photo: Alex Lau

We believe strongly that “putting an egg on it” transforms almost anything into a meal. But lately we’ve turned our attention away from our beloved olive oil-fried egg and toward a soft sunny scramble.

Related: You’re Frying Your Eggs in Olive Oil, Right?

I know what you’re thinking: Do I really need a recipe for scrambled eggs? If you just want a plate of scrambled eggs, no. But if you want uniformly golden, soft on the verge of custardy, scrambled eggs, then yes.

Look, these eggs did not happen over night. I went through dozens and dozens to get this right. Here’s what I learned:

Start With the Best

Kind of goes without saying these days but when it comes to cooking, especially something as simple as scrambled eggs, your final product is only as good as the ingredient(s) you start with. Use the freshest eggs you can find. We’re partial to farmers’ market eggs with their golden orange yolks, but organic and free range is always your best bet.

Whip It Good

So good in fact that I dropped the whisk all together and used an immersion blender to beat the eggs together. You don’t have to get out the machine, but the immersion blender not only evenly combines the whites and yolks for a streak-free scramble, but it also whips a good amount of air into the mix for ultra light, tender eggs. Season the eggs now with a little bit of salt.

Heat Matters

Know. Your. Stove. We just moved into our fabulous new kitchen and let me tell you, we got some powerful stoves. We don’t have numbers on our dials so we have to carefully adjust for just the right medium-low. That’s what you want for these eggs, medium-low to low. You might even have to toggle back and forth to find just the right heat. But better too low than too high. High heat will make for dryer, tougher proteins and lower heat will make for a super soft custardy scramble. Know that and adjust as need be/to your preferences (I grew up in a dry-scramble-with-tons-of-cheddar household. Nothin’ wrong with that). And for goodness sake, use a non-stick skillet!

Fat Is Your Friend

We use butter for these eggs, you should too. You could use oil, but butter’s moisture helps keep these eggs luscious. Plus it tastes good because it’s butter, duh.

Related: How to Brûlée Eggs

Sweep, Don’t Scramble

We wanted soft wide folds that you could sink a fork into. For that, use a heat-safe spatula and the right size skillet (we like a 10-inch non-stick for 4 eggs).  Heat the skillet over medium-low and add your butter. Once it’s melted, add your very well-beaten eggs and let them sit for just a second. This whole process takes about a minute and a half so a second counts. Then, use your spatula to push the eggs from one side of the skillet to the other. Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. Continue to do this, tilting the skillet if necessary to spread any uncooked egg over the surface of it, until the eggs are mostly set but seem undercooked (they’ll keep cooking between skillet and plate). This shouldn’t take longer than 2 minutes if you’re using the right heat.

Don’t forget to prepare for dismount. Get your plates and forks ready as these eggs will continue to set up as they rest. You may want to hit your eggs with a little more salt & pepper once they’re plated or try one of our savory suggestions mentioned in the recipe below. I’m partial to the hot Cheddar myself, duh.

Get the recipe: BA’s Best Soft Scrambled Eggs

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