As with their fellow breakfast staples oatmeal and toast, if you’re bored with your scrambled eggs, you’re making them wrong. The protein-packed breakfast food can either be light or luscious, plain or piquant. In other words, your options are endless.
But that also means you have to start with the best possible base before you can dress them to the nines. You have to build a house on a good foundation. Before you choose your veggies, or even whether you want sausage or bacon, make sure you have these scrambled egg secrets down. The resulting dish will let all those add-ons shine so much more than average eggs. One bite after using these tricks, and you’ll never look back (or suffer through dry eggs) again. –Linnea Zielinski
How to Make the Perfect Scrambled Eggs Heat
Play with the heat
You’ll get ultra-creamy scrambled eggs if, once you’ve heated the butter or oil you’re using with your eggs on a medium-high heat you dial the temperature back to low. Sure, you’ll have to wait a couple extra minutes to dig into your morning meal, but the creamy, custardy texture of the eggs will more than make up for it.
How to Make the Perfect Scrambled Eggs Add Yolks
Add extra yolks
If you’re a little unfocused before you’ve had plenty of coffee, pop an extra yolk or two into your batch of eggs. This protects against overcooking them--you know, in case you’re busy yawning and forget to check the pan--while boosting the flavor of your breakfast.
How to Make the Perfect Scrambled Eggs Use Soy Sauce
Use soy sauce
For a fuller, richer flavor, drop the salt and rely on soy sauce instead. You’ll get the same sodium, but the umami (or savory) flavor from the Asian condiment amps up the eggs and makes them feel more satisfying.
How to Make the Perfect Scrambled Eggs Whisking
Put down the whisk
We have good news for those of you who hate doing dishes: You'll get better eggs when you leave the whisk clean and unused in the kitchen drawer. Reach for a fork instead for combined eggs that aren’t overworked.
How to Make the Perfect Scrambled Eggs Add Dairy
Experiment with dairy
Whether you reach for the milk, sour cream, or half and half, dairy should be your go-to--especially if you make scrambled eggs almost daily. The fat and water in dairy products disrupts the protein of the eggs, according to America’s Test Kitchen, which means you get a more pillowy scramble. They suggest half and half for the biggest, fluffiest breakfast.
And if you're an adventurous eater and want a brightness to your morning meal, try this unusual trick for lightening up the classic dish. We tried it out for ourselves and were pleasantly surprised.
Cooking Scrambled Eggs
Game the system
Even if you're in a rush, there's no need to settle for sub-par eggs. Get the same creaminess of slow-cooked eggs in record time by adding cornstarch to your scramble. If cheating your way to 15-second scrambled egg perfection is wrong, we don't want to be right. Try this recipe that we love from Lady and Pups.