how to: scrambled eggs


Poor, poor scrambled eggs. They are usually the saddest part of a breakfast buffet – all overcooked and dried out, or they are an afterthought while rushing to make breakfast. Here’s the thing though, scrambled eggs have the potential to be divine. The trick to perfect scrambled eggs is cooking them low and slow – I’m talking 30 minutes slow. It creates a custard-like texture that just melts in your mouth. The eggs will turn into the star of the meal. I even made scrambled eggs for Christmas breakfast this year, and served them with slivers of smoked salmon and toast points. Once you try them, you’ll never be able to go back to overcooked scrambled eggs again.

Scrambled Eggs


  • 4 eggs // 4 eggs makes enough for 1 large portion or 2 small portions
  • 2 tbsp milk
  • 2 tbsp butter
  • salt and pepper


  1. Set a nonstick pan over low-low heat. Add butter to pan and let melt.
  2. Meanwhile, whisk eggs and milk together. Do NOT add any salt or pepper to the egg/milk mixture. The salt will dry out the eggs while you are cooking, and the pepper will taste better fresh.
  3. Add egg mixture to the melted butter. Using a rubber spatula start stirring the eggs. There should be a slight steam rising from the eggs, but at no point should it seem like it is sticking to the pan. Adjust the temperature as needed.
  4. Keep stirring and stirring. The eggs should start slowly thickening. It will take about 30 minutes in total.
  5. You will know when they are done, when the eggs are thickened and hold their shape. They should seem wet, but not runny in any way.
  6. Plate and dust with salt and pepper.

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