The Secrets to Perfect Scrambled Eggs

Most people cook scrambled eggs too hot and too fast. The result: rubbery, watery eggs with a grey-green tinge. Great scrambled eggs are cooked slowly on low heat, stirred gently, and pulled off the heat while they still look slightly underdone.

Recipe (serves 2)

  • 4 large eggs
  • 2 tablespoons milk, cream or crème fraîche
  • Knob of butter (about 15g)
  • Salt and pepper (added after cooking)
  1. 1

    Whisk eggs and milk together

    Crack eggs into a bowl. Add milk or cream and whisk until fully combined with no streaks of white visible.

  2. 2

    Melt butter in a cold pan then add eggs

    Add butter to a non-stick pan over low heat. Let butter melt without browning. Pour in the egg mixture. Do not turn the heat up.

  3. 3

    Stir slowly and constantly on low heat

    Using a silicone spatula, stir the eggs slowly in wide, folding motions — pushing from the edges to the centre. Keep the heat low. The eggs should take 3–5 minutes to cook. The slow cooking creates large, soft, creamy curds rather than small rubbery ones.

  4. 4

    Remove from heat while still slightly underdone

    When the eggs look almost done but still a little glossy and soft, remove the pan from heat. Continue stirring — residual heat from the pan finishes the cooking. By the time they reach the plate they will be perfectly set.

  5. 5

    Season after cooking

    Add salt and pepper after the eggs are cooked. Salt draws moisture out of eggs — adding it before cooking can make them slightly watery.

The Gordon Ramsay methodOn and off the heat repeatedly, 20 seconds on, 20 seconds off, stirring constantly. This gives very fine, almost mousse-like curds. Finish with a teaspoon of crème fraîche stirred in off the heat for extra creaminess and to stop the cooking instantly.

Frequently Asked Questions

Too much liquid (milk) added, or they were overcooked on high heat which causes them to weep moisture as the proteins tighten. Use just a splash of milk — 1 tablespoon per 2 eggs maximum. Low heat and removing from heat while underdone prevents weeping.
Milk gives a lighter result. Cream (or crème fraîche added at the end) gives a richer, creamier result. Water also works and some chefs prefer it for lighter, fluffier eggs. The most important factor is low heat and slow cooking — the liquid is secondary.