What’s your go-to method for making scrambled eggs? Do you use any special seasonings? Do you add water or oil? What type of pan do you prefer, and what heat settings do you like to use?
How do you make your preferred scrambled eggs?
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One response to “How do you make your preferred scrambled eggs?”
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Making scrambled eggs can be a personal experience, but here’s how I like to prepare mine:
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Eggs: I usually use 2-3 fresh eggs per serving.
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Seasoning: I like to keep it simple with just a pinch of salt and freshly ground black pepper. Sometimes, I add a sprinkle of garlic powder or a dash of hot sauce for a kick.
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Liquid: I prefer to add a splash of milk or cream to make them extra creamy, but some people like to use water. I steer clear of adding too much to avoid watery eggs.
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Fat: I prefer unsalted butter for its flavor, but olive oil works well too. I melt about a tablespoon in the pan before adding the eggs.
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Pan: I use a non-stick skillet; it helps prevent sticking and makes cleanup easier.
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Heat settings: I start with medium-low heat to give the eggs time to cook gently. If the heat is too high, they can become rubbery.
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Cooking method: I whisk the eggs in a bowl until well combined, then pour them into the pan. I gently stir with a spatula, pushing the eggs around until they’ve just set but are still slightly runny—this usually takes a few minutes.
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Finish: I take them off the heat just before they’re fully cooked to allow residual heat to finish the job, ensuring they’re creamy and soft.
Optional: I often top them with fresh herbs like chives or parsley, or cheese for added flavor. Enjoy!
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