The Best Way to Scramble Eggs

Start With the Eggs

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Crack Eggs Onto a Flat Surface

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Don't crack the eggs on the side of the bowl! That will just lead to egg shards ending up inside the bowl. If that happens to you, use one of the eggshell halves as a spoon to scoop the egg shard out. Add a generous pinch of salt (1/8 teaspoon kosher salt per 2 eggs) during this step.

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Use a Fork to Poke Each Egg Yoke

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This will make whisking it even easier.

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Whisk With a Fork

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There's no need to bust out the wire whisk! A fork is actually more efficient.

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Whisk Until Slightly Frothy

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Heat a Nonstick Pan on Medium to Medium-High Heat

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Once the pan is nice and hot, melt about 1 tablespoon ghee or clarified butter (which is best for high-heat cooking). If you don't have that on hand, opt for a high-heat oil (like refined peanut, refined coconut, or vegetable oil). Butter can burn and lead to really crummy-tasting eggs.

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Add the Eggs

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Shake the Pan While Whisking the Eggs

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Alright, now this step is key! With your left hand, shake the pan (vigorously pull it toward and away from you about a few inches). Simultaneously, use a rubber spatula to scrape the eggs, which begin to coagulate at the bottom and sides of the pan.

If you need a visual of this, check out Jacques Pépin at 3:19.

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Continue Shaking and Stirring

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Notice how the eggs appear very custardy! What your motion does is evenly cook the eggs so you end up with creamy eggs (rather than rubbery egg rocks).

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Keep Scraping

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When the eggs reach their final stage of cooking, you may want to lower the heat slightly. Continue to shake and whisk.

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Turn Off the Heat!

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Once the eggs come together in one pile, you are done! They should appear slightly wet and custardy. The heat from the pan and steam from the eggs contribute to carry over cooking even when the stove is off.

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Transfer to a Plate and Season With Pepper

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This is also the time to add in shredded cheese or fine herbs like chopped parsley or chives.

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Image Source: POPSUGAR Photography / Anna Monette Roberts

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