Call me crazy, but I firmly believe there is a RIGHT way, and WRONG way, to make scrambled eggs.
Make them the wrong way and you end up with either dry, rubbery eggs OR wet, goopy eggs.
You’ve had those before, right? And you wished you had ordered something else, right? Yeah, me too.
Make them the right way (following my recipe below) and you get deliciously soft and pillowy curds of scrambled egg goodness.
I see you, fellow scrambled egg lover, nodding your head in agreements and trying to contain the sudden urge to make scrambled eggs.
Note: If you want to run to your kitchen to make the best scrambled eggs ever as soon as you’re done reading this post, I won’t stop you.
My dad’s a chef. Growing up, I ate just about anything you can imagine – including scrambled eggs.
My dad would make scrambled eggs with all sorts of things… vegetables, cheese (oh yes cheese!), ham and bacon…
In the scrambling process, he added milk to the eggs.
So as I grew up and made scrambled eggs on my own, I added milk too.
Also while growing up, I used to watch Good Eats with Alton Brown on The Food Network for fun. Because apparently that’s what people who love to cook and eat watch when they’re teenagers/young adults.
It was one of these episodes that Alton Brown made a comment that was something to the effect of:
“To all you people who make scrambled eggs with milk, you’re wrong. Stop doing that because you’re ruining your eggs. You should be using water.”
Now, I know this isn’t what he said word-for-word, but I got the point. My dad was wrong. Milk was bad. I should use water instead.
Alton Brown had some street cred with me too – when he said to do something one way because of “this such and such” science behind it, I did it. Because he was right.
I once watched an episode about making pancakes. He talked about the temperature and looking for bubbles and how to make sure your pancakes stayed tender and fluffy and not gummy. Thanks to Alton Brown, I make some pretty spectacular pancakes.
Tips to Making the Very Best Scrambled Eggs Ever
As I started eating scrambled eggs more often this summer (as in every single morning for breakfast because I was testing the slow carb diet), it gave me a chance to perfect Alton Brown’s suggestion for adding water to scrambled eggs.
It also gave me the chance to test different cooking methods, cooking fats and how to make sure eggs were still light and fluffy when you re-heated them in the microwave THE NEXT DAY.
And here’s what I found out:
The water method is legit.
If I remember correctly, it has something to do with how the water evaporates as you cook the eggs, leaving tiny pockets of air. Versus using milk and the milk just kind of makes the eggs wet.
Even if I’m remembering wrong, I’m sticking to it. Don’t use milk, use water.
Coconut oil is THE BOMB.
Most people use butter, where “most” is pretty much everyone I know and every recipe I’ve read.
But you guys, the coconut oil does something MAGICAL to scrambled eggs (and it helps you manage your weight too!).
Is it a hint of sweet? A nice shine? The ability to cook eggs in a cast iron skillet without ruining the pan?
(Maybe that last one is because I seasoned my cast iron skillet the RIGHT way…)
I’m going for “all of the above” here because I have tested scrambled eggs with butter, and I have tested scrambled eggs with coconut oil and coconut oil wins HANDS DOWN every time.
For all those wondering, I buy my coconut oil in bulk from Tropical Traditions. They often have BOGO and free shipping codes and when they do, I stock up!
Don’t be a wimpy scrambler.
You could use a fork and gently scramble the eggs so the yolks are broken, but that’s a wimpy scramble and that certainly won’t get you light and fluffy pillow-y scrambled egg goodness.
You need a serious scrambling arm here folks – put your back into it! Scramble those eggs silly until they’re light in color and bubbly! You don’t want to see any shape of a yolk or white in that mixture and if you do, you’re not scrambling good enough.
Tip: When I’m cooking eggs for just myself, I carry a mug and two eggs to the trash can. Crack the eggs into the mug then immediately throw the shell away. No mess on the counter! Then I scramble like crazy using a fork. If I’m making them for others, I use a small pyrex mixing bowl from this set and a whisk.
Cook on medium low heat.
This is incredibly important, so pay attention.
“Medium low heat” is when your pan is hot enough where when you hover your hand about 1-2” above the pan, you can feel the heat BUT you’re not burning yourself.
But it’s not so hot that when you throw a bit of water into the pan, you get serious crackling.
Serious crackling means you’re in fry-mode. Great for homemade chicken nuggets, not great for scrambled eggs.
BUT… your eggs won’t cook if the heat is too low either.
Medium low people – use the hand test.
So, you got all that?
- Don’t use milk, use water
- Use coconut oil (not butter)
- Be sure to use your best scrambling arm
- Use medium low heat
PS – I’ve been eating these scrambled eggs with crock pot refried beans all summer and no matter how weird that sounds, it’s oddly satisfying. Don’t knock it until you try it!
PPS – Having a super easy pantry meal that your family loves, like scrambled eggs and toast, is a crucial element of keeping a low grocery budget. Learn more about how I keep my family fed for $330 a month in Grocery Budget Bootcamp!
- 1-2 tsp coconut oil
- 2 eggs
- 2 Tbsp water
- salt & pepper to taste
- green onion, sliced (optional, but very good!)
- Melt 1 tsp coconut oil in a skillet over medium low heat. Hover your hand over the skillet. When your hand is about 1-2" away from the skillet and you feel the heat, your skillet is hot and ready.
- Swirl the oil around the pan to coat. Add 1 tsp coconut oil if the entire surface isn't coated.
- In a bowl, whisk eggs and water together very well, at least 30 seconds.
- Immediately pour into the skillet. Let the eggs cook for about 15-20 seconds.
- Using a spatula, push the eggs back from one edge all the way to the other edge of the pan. Tilt and swirl the pan so that uncooked egg moves to the empty place on the skillet where you just pushed the eggs away from. Let the eggs cook for about 10-15 seconds.
- Choosing a different edge, push the eggs away towards the other side of the pan. At this point the majority of your eggs should be cooked.
- Push any uncooked eggs towards the center of the pan, flipping them over if necessary and cooking for just 2-5 seconds.
- Remove the eggs to a plate. The eggs will finish the last bit of cooking as they cool slightly.
- Season with salt and pepper and garnish with green onion if desired.