I always thought you needed milk to make fluffy scrambled eggs. In fact, after I went dairy-free, I pretty much stopped making scrambled eggs because every time I did it without adding milk, they came out tough and heavy.
Well, here’s a secret for you: You don’t need milk to make great scrambled eggs. You just need the right technique. Here are some tips.
Crack your eggs into a small bowl or a measuring cup and beat them vigorously with a fork. Really put some speed into it and try to whip as much air into the eggs as possible. This will break up the proteins which cause the eggs to be tough and stringy.
Add Salt Before Cooking
I used to think it didn’t matter whether you added salt before cooking or after. But it does. The salt, like the vigorous beating, helps break down the proteins. So add it early and don’t be afraid to let the beaten eggs sit for a few minutes before you cook them.
Use a Nonstick Pan
A few years ago I got paranoid about nonstick pans leaching toxic chemicals into my food. So I switched to stainless steel pans. Which are great — except when making scrambled eggs. No matter how much you lubricate the pan, once you start scrambling those eggs, they’ll stick like glue. You’ll lose half your eggs to the bottom of the pan, and you’ll spend half your morning scrubbing that pan. No fun.
Do yourself a favor and use a nonstick pan for scrambling eggs. I use a brand called Scanpan that’s supposed to be eco-friendly and nontoxic. Just make sure you don’t use metal utensils on it or you might scratch the coating. I find that a rubber spatula works best.
Never Use High Heat
Unlike fried eggs, scrambled eggs should never be cooked over high heat. Start warming your pan over medium heat. Once it’s hot, lube the pan. Butter gives the best flavor, but if you’re lactose-intolerant or vegan, you can use a butter substitute like Earth Balance. Don’t use olive oil, peanut oil, sunflower oil, or coconut oil. All of those will impart a flavor that just isn’t right.
Keep ‘Em Moving
Once the butter is melted, tilt the pan to make sure it coats the bottom. Give your eggs another good whipping and then pour them into the pan. Immediately turn the heat down to low. Start scrambling the eggs with a spatula and don’t stop. Seriously, you can’t leave those eggs alone for a second or they’ll end up clumpy.
The eggs should be done almost instantly. When they’re mostly solid but still look a little wet, take the pan off the heat and scoop the eggs onto your plate — they’ll continue cooking on their own. Trust me, there’s nothing that can ruin breakfast like dry scrambled eggs.
Eat While Hot
This is probably the hardest part: timing your breakfast so that as soon as your eggs are done, you can sit down and enjoy them. Once they get cold, they’ll be far less appealing. So fix your coffee, make the bacon, toast your pastries, blend your smoothie, get your fork and napkin set up — then scramble your eggs. Do not attempt to multi-task while scrambling eggs. It’s a lightning-fast procedure that requires your full attention.
But when you give it that attention, you will be rewarded with fluffy, moist, beautiful scrambled eggs that contain no milk whatsoever.