{"id":2019979,"date":"2024-07-24T01:30:19","date_gmt":"2024-08-25T05:34:57","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2019979"},"modified":"2024-10-07T04:05:10","modified_gmt":"2024-10-07T09:05:10","slug":"scrambled-eggs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/scrambled-eggs\/","title":{"rendered":"Scrambled Eggs"},"content":{"rendered":"

Scrambled eggs were one of the first dishes I learned to cook. Growing up, my mother’s policy was, “If you don’t like what’s for dinner, make it yourself.” And I was a notoriously picky eater, so I hated everything she made (sorry, Mom!). At first, I would haughtily pour myself a bowl of cereal at the dinner table. Eventually, I taught myself how to make scrambled eggs. The first few batches were dry and rubbery. I ate them with a scowl, refusing to admit that my mother was a better cook than me.<\/p>\n

By now, I’m a scrambled egg master. I learned every way to cook an egg<\/a> in culinary school and became the chef of a busy brunch restaurant. I did discover the secret to making the “perfect” scrambled eggs, but it might not be what you think. No, you don’t need to add milk or any special ingredients (although there are tons of unique ways to eat scrambled eggs<\/a>). And no, you don’t need a blender. The key to tender, pillowy scrambled eggs is all in the technique.<\/p>\n

How to Make Scrambled Eggs<\/h2>\n

As with fried eggs<\/a> and poached eggs<\/a>, you can’t just crack a few eggs into a pan and expect success. First, you’ll need to understand exactly how you<\/em> like your scrambled eggs. Dig deep and ask yourself the important questions: Do you like your eggs completely yellow or studded with white or yolky bits? With small or large curds? Runny or stiff? These answers will determine how you’ll approach each of the factors below.<\/p>\n