There are a lot of ways to make Scrambled Eggs, with many recipes online. It really does come down to personal preference. For me, my favorite is the pan pulled method with set curds and a film of sauce that gives them a natural creaminess without any added milk or cream. Seasoned with a Salt & pepper Blend and some Black Salt for that extra egg flavor.

Eggs

The best Eggs to use are organic pasture raised Chicken Eggs. These will just have better flavor. Buy from a local provider in your area that raises and sells them.

Scrambling the Eggs

If desired, add a small amount of milk or cream, about 1 Tbl per 2 Eggs. Too much liquid may make the cooked eggs watery and dilutes the flavor. Heavy cream adds a nice richness.

No matter how you mix them, don’t use aluminum either for the bowl you are scrambling the eggs in or for cooking. Aluminum may discolor the eggs.

Lightly Scrambled

Place Eggs into a bowl and barely mix them with a fork, trying to just get a slight mix of Whites & Yolk. This produces a scrambled egg with bits of whites cooked through it and is very aesthetic.

Another method is to crack the eggs directly into a pan set over heat with butter and then mix in the pan before folding in the eggs.

Whisking

Crack the Eggs into a bowl and scramble well with a fork until the eggs are a uniform color throughout.

The mixing can be taken further with a Whisk and vigorously whisking for about 30 -60 sec to incorporate air into the eggs. This produces a fluffy scrambled egg, provided you are minimizing on the mixing in the pan. Since this would release the trapped air and not allow it to expand, defeating the purpose of whisking them in the first place.

Scrambled Eggs Seasoning

Add Salt & Pepper to season the Eggs. Garnish it off with Chives & Aleppo Chili Flakes.

• 1 Tbl Kosher or Sea Salt
• 1 tsp Black Pepper
• 1/2 tsp White Pepper

For the extreme Egg Lover, add about 1/8 tsp of Black Salt to the Seasoning above. Black Salt is immediately recognized as eggy when you smell it or taste it.

Scrambled Eggs with Herbs & Spices

There are actually quite a bit of Herbs & Spices that can be added and shape the flavors. Parsley, Chives, Green Onions, Paprika, Chili Powder, Aleppo Chili Flakes, Onion Powder, Garlic Powder, Tarragon, Chervil.

Maggi Magic Sarap can be used to season the Eggs, just a very small pinch of it before scrambling the Eggs so that the Granules can dissolve.

Colonel Sanders Scrambled Eggs

This uses a bit of Cottage Cheese, about 1 Tbl per 4 eggs with Butter and the below seasoning, just a pinch of the following

• Paprika
• Salt & Pepper
• Chili Powder

Scrambled Eggs with Cheese

I sometimes do add cheese, but not so much that it robs the Egg of taste. One of my favorites not only on taste but even appearance is to include 1/2 Tbl of Cottage Cheese per 2 Eggs.

Other Cheeses like Cheddar, White Cheddar, Swiss, Monterey Jack, or a three cheese blend can be added. Sprinkle the cheese on top of the eggs after they have gone into the pan.

Cooking Scrambled Eggs

Heat a small sauté pan with butter over medium Heat for Chicken Eggs and medium-low Heat for Duck Eggs. When the Butter starts foaming, adds the eggs. The pan will initially be hot, but when the eggs are added, the temperature will drop. Leave them be until they start to coagulate.

Once the eggs start coagulating, pull from the outside of the pan towards the center and tilt the pan to allow more uncooked eggs to fill the pan in. Fold over the Clumped eggs gently. Too much mixing breaks the eggs up into very small curds.

When the Eggs are mostly set, remove from heat. Depending on how you like them, there are a few techniques here.

Hard Scrambled Eggs

This is where all the Eggs are just cooked about 90%+. You can serve them like this or cover off heat for 1 minute to thicken up any liquids within the folds. This creates Moist & Firm Eggs.

Soft Scrambled Eggs

Creamy or Soft Scrambled is where you cook them until it is mostly cooked, but there are still some visible liquids. Cover the Pan and remove from the heat for 1 minute. There will be enough residual heat to cook up the liquids into a slightly thickened sauce, but not fully cook through.

You can see in the pictures below that it is a thickened sauce that adds a natural Creaminess. How much of it depends on when you remove the Eggs from the heat and cover to thicken.

Microwave Scrambled Eggs

I’m not too crazy about using microwaves for my foods. However, I mention this because it is very quick with minimal effort and is how one restaurant I worked at did them.

1. Crack 2 Eggs into a bowl, season with the Salt & Pepper Blend. Optionally add milk or cream and scramble the eggs.
2. Pop them into the microwave for 45 seconds.
3. Stir well and microwave again for another 45 seconds.
4. Take them out and cover the bowl for about 1 minute before serving.

Scrambled Eggs Add-ins

• Chopped Parsley, Chives, Aleppo Chili Flakes or Green Onions
• Grated Cheese like Cheddar, Swiss, Parmesan
• Ground Breakfast Sausages, Bacon Bits, Diced Ham
• Sautéed diced Onions & Peppers

Scrambled Duck Eggs

What a taste, I absolutely Love Scrambled Duck Eggs, and they’re loaded with vitamin B12. It’s just next level stuff. They cook up the same way, maybe a tad faster, so are best done on a medium-low heat.