The Right Way to Scramble Eggs

POPSUGAR Photography | Anna Monette Roberts
POPSUGAR Photography | Anna Monette Roberts

Scrambled eggs are something everyone knows how to cook, right? It's one of the first things I remember making. However, it wasn't until culinary school that I learned of a far superior way of whisking and scrambling the eggs — and get this, it's so easy. All you need to begin are eggs, a bowl, a fork, a nonstick pan, ghee, and a rubber spatula. Now let's get cracking.

Start With the Eggs
POPSUGAR Photography / Anna Monette Roberts

Start With the Eggs

Crack Eggs Onto a Flat Surface
POPSUGAR Photography / Anna Monette Roberts

Crack Eggs Onto a Flat Surface

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.

Use a Fork to Poke Each Egg Yoke
POPSUGAR Photography / Anna Monette Roberts

Use a Fork to Poke Each Egg Yoke

This will make whisking it even easier.

Whisk With a Fork
POPSUGAR Photography / Anna Monette Roberts

Whisk With a Fork

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

Whisk Until Slightly Frothy
POPSUGAR Photography / Anna Monette Roberts

Whisk Until Slightly Frothy

Heat a Nonstick Pan on Medium to Medium-High Heat
POPSUGAR Photography / Anna Monette Roberts

Heat a Nonstick Pan on Medium to Medium-High Heat

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.

Shake the Pan While Whisking the Eggs
POPSUGAR Photography / Anna Monette Roberts

Shake the Pan While Whisking the Eggs

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.

Continue Shaking and Stirring
POPSUGAR Photography / Anna Monette Roberts

Continue Shaking and Stirring

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).

Keep Scraping
POPSUGAR Photography / Anna Monette Roberts

Keep Scraping

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

Turn Off the Heat!
POPSUGAR Photography / Anna Monette Roberts

Turn Off the Heat!

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.

Transfer to a Plate and Season With Pepper
POPSUGAR Photography / Anna Monette Roberts

Transfer to a Plate and Season With Pepper

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

POPSUGAR Photography / Anna Monette Roberts