Have you ever been intimidated by the process of cooking scrambled eggs? You’re not alone.

Despite their seemingly simple nature, scrambled eggs can be surprisingly difficult to perfect. Too often, they end up overcooked, undercooked, or just plain boring.

Yet, when done right, scrambled eggs can transform into a sublime dish that’s creamy, savory, and satisfying all at once.

The secret to cooking perfect scrambled eggs is not in complex techniques or extravagant ingredients, but in a few key details that make all the difference.

Here, I will share my tried-and-true method for cooking scrambled eggs — a method that also happens to be based on the technique of renowned chef Gordon Ramsay. Trust me, once you try it, you’ll never look back.

The Importance of Choosing the Right Pan for Your Scrambled Eggs

Just like any other culinary endeavour, the tools you use when cooking scrambled eggs can significantly influence the quality of your finished dish. In the case of scrambled eggs, the pan you choose can be a critical factor in determining whether you end up with a pile of dry, crumbly eggs or a plate of soft, creamy curds.

Characteristics of a Good Pan for Scrambled Eggs

The ideal frying pan for making scrambled eggs should have the following characteristics:

1. Non-Stick Surface: This is perhaps the most important feature to look for in a pan for scrambled eggs. Eggs are notoriously sticky, and if they adhere to the pan, they can easily burn, making them tough and ruining their flavor. A non-stick pan allows the eggs to slide freely, preventing them from sticking and making clean-up a breeze.
2. Even Heat Distribution: To cook your eggs evenly, it’s important to choose a pan that distributes heat well. Cast iron pans, for example, are known for their excellent heat retention and distribution. However, they can be a bit tricky to maintain and are not typically non-stick. A good alternative is a high-quality non-stick pan made of heavy-gauge aluminum or stainless steel with an aluminum or copper core.
3. The Right Size: The size of your pan matters too. For three eggs, a pan with an 8 to 10-inch diameter is perfect. It provides enough space for the eggs to spread out and cook evenly without being too crowded or too sparse.

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Recommended Pans for Scrambled Eggs

There are many pans out there that fit these criteria, but a few models are particularly well-suited for cooking scrambled eggs:

T-fal Professional Nonstick Fry Pan: This is a budget-friendly option that offers great performance. It has a non-stick coating, conducts heat evenly, and comes in various sizes to suit your needs.

All-Clad D3 Stainless Steel Fry Pan: While a bit pricier, this pan is renowned for its excellent heat distribution and durability. It features a stainless steel cooking surface that, while not non-stick, is less prone to sticking when properly preheated and lubricated.

Scanpan Classic Fry Pan: This pan combines the best of both worlds with a non-stick surface and excellent heat distribution. It’s made from 100% recycled aluminum and features a unique Stratanium non-stick coating that’s safe for use with metal utensils.

In the end, the pan you choose will depend on your budget, your cooking habits, and your personal preferences. The key is to find a pan that meets your needs and helps you achieve the best possible results when you cook your scrambled eggs.

Remember, no matter what pan you choose, the key to excellent scrambled eggs lies in the technique.

Also read: all about copper bottom pans

Simple way to cook scrambled eggs

The brilliance of this method lies in its simplicity. It doesn’t involve any extra steps or special tools, yet it yields results that are far superior to those of most other methods.

This method is loosely based on Chef Ramsay’s scrambled egg recipes.

Chef Ramsay makes his scrambled eggs over medium heat instead of patiently cooking them over low heat, taking the pan off the heat as soon as the curds begin to thicken, letting the eggs continue to cook for 20 seconds without the heat source, and then bringing the pan back to medium heat for 90 seconds.

Here’s how you do it:

Step 1: Cold Pan

The first step may sound counterintuitive, but it’s crucial. Instead of preheating your pan, start with a cold pan. This way, you can better control the cooking process and prevent the eggs from overcooking.

Remember, scrambled eggs are delicate, and they can go from underdone to overdone in a matter of seconds. By starting with a cold pan, you give yourself the best chance of getting them just right.

Step 2: Large Lump of Butter

Next, add a generous amount of butter to your pan. This is another secret to perfect scrambled eggs. The butter not only adds flavor but also gives the eggs a rich, creamy texture that’s hard to achieve with oil or cooking spray.

Step 3: Break Three Eggs into It

Once you’ve added the butter, crack three eggs directly into the pan. There’s no need to whisk them beforehand — the stirring you’ll do later will be more than enough to break up the yolks and incorporate them into the whites.

Plus, by skipping the whisking, you’ll keep the texture of the eggs more interesting, with distinct streaks of yellow and white.

Step 4: Season, Salt and White Pepper

Now, it’s time to season your eggs. Add a pinch of salt to enhance the flavor of the eggs, along with a dash of white pepper for a touch of heat.

White pepper is milder than black pepper, so it won’t overpower the delicate flavor of the eggs. Plus, its color blends in with the eggs, keeping your dish looking pristine.

Step 5: Turn on Heat

With your eggs in the pan and properly seasoned, it’s time to turn on the heat. Set your stove to medium-low.

The slow and steady heat will cook the eggs gently, allowing them to develop a soft, creamy texture without any risk of burning.

Step 6: Stir as the Butter Melts, and Keep Stirring

As soon as you turn on the heat, start stirring your eggs. The goal here is to keep the eggs moving as the butter melts, ensuring that they cook evenly.

Stir continuously, but gently — you don’t want to break up the curds too much.

Step 7: As the Egg Starts to Set up into Curds, Keep Taking the Pan off the Heat

As your eggs start to set, they’ll form into curds. This is when you need to start playing with the heat. The trick is to regularly take the pan off the heat for a few seconds, then return it back.

This “on-and-off” technique allows the residual heat to continue cooking the eggs without risking overcooking them.

Step 8: Monitor the Cooking Process

The key to this method is to pay close attention to your eggs as they cook. When the eggs are mostly cooked but still slightly runny, they’re ready.

Remember, the eggs will continue to cook from the residual heat even after you remove them from the stove. By taking them off the heat a bit early, you can ensure that they don’t overcook.

Serving Your Perfect Scrambled Eggs

Once your eggs are done, serve them immediately. Scrambled eggs are best enjoyed hot, straight off the stove. You can serve them as they are, or garnish them with fresh herbs, cheese, or a drizzle of hot sauce for extra flavor.

One of my favorite ways to serve scrambled eggs is on a piece of toasted sourdough bread. The crunchy, tangy bread pairs perfectly with the creamy eggs, creating a breakfast dish that’s both delicious and satisfying.

Final thoughts

Scrambled eggs may seem like a simple dish, but when cooked with care and attention to detail, they can become something truly special.

By using the cold pan method and following the steps outlined above, you can achieve scrambled eggs that are creamy, flavorful, and perfectly cooked every time.

Next time you’re in the mood for a hearty breakfast, give this method a try. I promise you, it’s a game changer.

Whether you’re an experienced home cook or a novice in the kitchen, this method will elevate your scrambled eggs to a whole new level. Happy cooking!

Also read: how to use celeriac root in cooking