Technique: Perfect Scrambled Eggs


The trick to creating perfect scrambled eggs is to cook them slowly in a double boiler over low simmering water. The result are rich and creamy eggs that are more custard-like than dry. This technique takes patience, but it is well worth the wait!

Add 2 cups of water to a double boiler and bring the water to a simmer. Or add 2 cups of water to a sauce pan and bring to a low simmer.

Place a non-stick saute pan or mixing bowl over the pan of water so that the pan or bowl rests slightly inside but not directly in contact with the water.

Beat 4 eggs in another bowl, add a pinch of salt and pepper.

Next, add a teaspoon of butter to the top pan or bowl and let it melt over the simmering pan of water. Pour in the beaten eggs and stir slowly with a whisk or wooden spoon. Stir until eggs are no longer runny, but not dried out.


Other names: Scrambling Eggs, Scrambled Eggs
Translations: Perfect Olu kultenis, Perfect plakta kiaušinienė, Perfect kajgana, Perfect jajecznicy, सही तले हुए अंडे, Perfect Ovos mexidos, Perfect Яичница, Τέλεια ομελέτα, الكمال بيض مخلوط, 완벽 으깬 계란, Perfektní Míchaná vajíčka, Perfect piniritong itlog, 完美炒鸡蛋, Perfecte Ous remenats, Perfect umešana jajca, Perfektní Miešané vajíčka, Perfect Uova strapazzate, מושלמת ביצים מקושקשות, Perfect Äggröra, Перфецт кајгана, 完璧なスクランブルエッグ, Perfect Rührei, Perfekt Røræg, Perfekt Scrambled Eggs, Perfecto Huevos Revueltos, Perfect Яєчня, Perfect Munakokkeli, Перфектно Бъркани яйца

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Greig's picture

Nothing betas well made scrambled eggs. And I guess the definition of perfect may vary according to individual taste. But chefs generally agree that long and slow is the best way to cook them (up to 20 minutes some say) Critical that the eggs stay liquid. they form slight ribbons of firmer egg, but nowhere near hard or god help us rubbery. The photo on site suggests that these scrambled eggs are too firm. When on a plate they should be molten liquid, much like a good risotto. They should not be so firm that they "stand up" and hold a shape. now for boiled eggs....:-)

Abe's picture

You're right... Perfection does very by taste. I am by no means a professional but those eggs look great. I hate undercooked scrambled eggs.

Stephanie's picture

I love perfect, moist scrambled eggs too. This method sounds over complicated. Hot pan, eggs prepared as above, add butter to pan waiting for the foam to subside, add eggs and immediately shake pan while swirling eggs to break curdles at the same time. Turn down heat at this point, scramble for 30 seconds. Turn off heat. Start to finish, 2-3 eggs should take no more than 1 1/2 minutes.

Dwain Wood's picture

The best to put a small amount of milk in a mixing bowl, then whip or blend the eggs and milk together until it froths, then fry the eggs until done. This doubles the volume of eggs to eat and is delicious.

Jonathan Miller's picture

The way I make eggs is to heat a skillet on high heat, with a little olive oil, once the oil is HOT, add the whisked eggs w/ a Tbsp of cream to the pan. Cook for about 45 seconds to 1 minute; depending on how hot the pan is; if the pan is not hot enough, it may take over 2 minutes.