Simple, Fluffy, Rich. No, Not Santa Claus, But Scrambled Eggs

Hello and welcome to the only scrambled egg recipe you will ever need! Making scrambled eggs can be easy, but eggs are also an incredibly finicky food. Here we guide you step by step on how to make the fluffiest and richest scrambled eggs you may ever have. Be prepared to impress your friends or significant other with these bad boys!

Pro-tip: Read through instructions first so that you aren’t unprepared further along in the recipe when time is of utmost importance. Mise-en-place is important: measure and lay out all ingredients before you even go near the stove. Precise preparation is everything in the kitchen; it can make or break a dish.

Gather Equipment!

1. Whisk
2. Non-Stick Skillet
3. Chopsticks (wood is preferred) or Rubber Spatula
4. 1/4 tsp measuring spoon
5. 1 Tbsp measuring spoon
6. Medium Sized Glass Mixing Bowl
7. Serving Plate

1. Eggs (x2)
2. Salt (1/4 tsp)
3. Butter, unsalted (2 Tbsp)
4. Water (1 Tbsp)
5. Black Pepper (optional)
6. Dairy-free oil alternative: Olive Oil (1 Tbsp)

Crack eggs into mixing bowl; add salt and water. Whisk together vigorously until mixture is frothy.

Place butter or oil into the cold non-stick skillet and place on stove over medium heat.

Allow butter to melt completely but do not let it brown. Oil should be heated for one minute.

Pour egg mixture into the skillet once the butter is melted (or the oil is hot) and immediately begin stirring to create small curds.

1. Chopsticks should be held about an inch apart and should be moved in a circular motion while the non-dominant hand moves the pan back and forth on the stove.
2. A rubber spatula may be used in lieu of chopsticks, the motion should be the same, though.

Remove the pan from the heat while the eggs are still runny. They won’t be cooked fully yet. Allow the remaining heat from the pan to cook the eggs off the stove heat while stirring for 10-15 seconds.

Plate immediately as eggs are incredibly time-sensitive and will overcook if left in the pan.