Cooking the best scrambled eggs means using a method that experts agree is the very best. Scrambled eggs are easy to make at home, but you can easily mess them up. When you’re looking forward to a delightful breakfast or brunch dish involving scrambled eggs, the last thing you want is eggs that are rubbery and dry. Rather, you want to get them silky smooth. We went searching through scrambled egg recipes and methods from various experts, and one common theme was evident throughout.
While you can whip up scrambled eggs quickly in the microwave, this method for cooking them in a pan, with one very specific consideration, proves to be the best. Whether you have your scrambled eggs just as they come or you add things like cheese or chives, you should try this simple yet effective method for cooking them at home.
Experts agree that the “low and slow” method for cooking scrambled eggs is the best. This is a gentle way of cooking them, taking your time to let them finish over a lower heat.
When you cook scrambled eggs too fast, they can become dry and rubbery. The low and slow method allows them to slowly cook without losing too much moisture or that lovely silky texture.
Emma Christenson of The Kitchen says the “secret to the best scrambled eggs is cooking them low and slow”. This, she says, allows soft eggy curds to gradually form. She instructs home cooks to resist the urge to crank up the heat.
Meanwhile, home cook and food blogger Lindsay, known online as Pinch of Yum, says the best scrambled eggs cook over a low to medium heat. She finds that eggs cooked on a higher heat easily dry out.
Joanne Gallagher of Inspired Taste claims that her scrambled eggs are the best, and also swears by the low and slow method. She shares a similar sentiment to Emma, saying the secret to the best, smoothest scrambled eggs is cooking them over a low heat.
She gently uses a plastic spatula to swirl the eggs around the pan. She does this until they start to form.
Holly Erickson and Natalie Mortimer from The Modern Proper also claim that the low and slow method works best, resulting in the most “tender eggs”. They also urge home cooks to add salt to their eggs before they start cooking, and to start stirring as soon as they hit the pan.