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You’ve just woken up, you’ve barely taken a sip of your coffee, your brain is half-asleep, and all you want is a plate of scrambled eggs. But, like many of the simplest foods, scrambled eggs leave little room for error—they can go from soft and luscious to tough and rubbery in an alarmingly short amount of time. When I polled the Epi staff, we agreed our ideal scrambled eggs have large, thick, just-set curds and a soft, custardy texture. But when each of my colleagues began to describe their technique, it was clear: There’s more than one way to get there. Below, I’ll break down a few foolproof methods so you can make your ideal scrambled eggs any day, no matter how much sleep is still in your eyes. First, let’s break down the equipment you need for the job. What you need to make perfect scrambled eggs: You don’t need any fancy equipment to make the best scrambled eggs at home. The only non-negotiable is a good nonstick skillet or a well-seasoned carbon steel pan to prevent the eggs from sticking and developing an undesirable crust. Otherwise, the only tools you need are a bowl, a whisk (for a small amount of eggs, a fork will do fine), and a spatula. The ingredient list is similarly streamlined: All you need are eggs, oil or butter, and salt. As for the type of eggs—pasture or farm-raised, grade A or B—it doesn’t matter all that much, so long as they’re fresh. When eggs sit around a little too long, the egg whites turn thin and runny, producing watery scrambled eggs. Fresh eggs have firmer, more jelly-like egg whites, which create a creamier scramble. The type of salt doesn’t matter much either—you only need a pinch: kosher salt or sea salt works well here, and you might want some flaky salt to finish. Should I use butter or oil for scrambled eggs? Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter. But if you’re scrambling over very high heat, a high smoke point oil is best, as butter is more likely to burn. Should I add milk, cream, or water to the egg mixture? It depends on what you’re going for. A splash of heavy cream will add richness to your scrambled eggs, while a splash of water will yield a fluffier finished product (our colleagues at Bon Appétit recently praised this method). Milk will land you somewhere in the middle. Want to switch things up? Senior SEO editor Joe Sevier favors a dollop of Greek yogurt in his scrambled eggs, noting that the addition brings fluff and richness, plus a pleasant tang. When should I add salt: before, during, or after scrambling? The editors agree on this one: Always salt the eggs before cooking. There’s a scientific reason for this: “salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd,” writes Sarah Jampel for Bon Appétit. Add a pinch of salt when you whisk the eggs together for a soft, evenly seasoned scramble. Should I add cornstarch to scrambled eggs? Some cooks, like J. Kenji López–Alt, achieve a particularly creamy texture by adding a small amount of cornstarch slurry to the egg mixture. Senior test kitchen editor Shilpa Uskokovic recommends this approach in situations where the eggs will sit for a while, like if you’re hosting brunch for 10, as the starch keeps the eggs bouncy and silky. Can I reheat scrambled eggs? Unless you’re stuffing them into a breakfast burrito, we don’t recommend it. Luckily, they’re extremely quick cooking—we’re talking under a minute, total time—so make a fresh batch and get on with your day. How to make perfect scrambled eggs, 2 ways: Our editors subscribe to two schools of egg scramble: hot-and-fast or low-and-slow. The former requires speed and agility; the latter requires patience and fortitude. Each approach yields distinct results, so pick your favorite. We’ve included step-by-step instructions for both techniques below. Either way you go, we’ve found that 3 large eggs make the ideal amount of scrambled eggs for two adults; feel free to adjust as needed. Cooking eggs quickly over high heat yields a fluffy scramble with crispy edges and a soft interior. This technique is prevalent in some Asian cuisines: Chinese-style scrambled eggs cook in a smoking-hot wok, and Thai-style omelets get their bubbly, fluffy texture from pouring the whisked egg mixture into a hot pan from a distance. This hot-and-fast technique is also commonly used to make fluffy scrambled eggs for fried rice. As with any high-heat cooking method, hot-and-fast scrambled eggs require you to move quickly. “The hotter the heat, the faster you need to work the spatula,” says test kitchen director Chris Morocco. For this method, you’ll want to use neutral oil, like vegetable or canola oil; it has a higher smoke point than butter or olive oil, which are more likely to burn over high heat. 3 large eggs 1 Tbsp. water or heavy cream (optional) Pinch of kosher salt 1 Tbsp. vegetable oil (or other neutral oil) In a medium bowl, whisk 3 large eggs, 1 Tbsp. water or heavy cream (if using), and a pinch of kosher salt until just incorporated, with no streaks remaining. Swirl 1 Tbsp. vegetable oil (or other neutral oil) in a nonstick skillet or wok to coat. Heat over medium-high until shimmering, then pour in the egg mixture, swirling it around the bottom of the pan to coat. Cook undisturbed for 5 seconds, then stir in a circular motion with a heatproof rubber spatula or wooden spoon until the curds are just set, about 20 seconds more. Remove the pan from heat and scrape the eggs onto a plate. If it’s a lazy Sunday morning and you’re in no rush to get breakfast on the table, this is the scrambled egg recipe for you. Cooking the beaten eggs low and slow helps guard against overcooking and produces supremely creamy scrambled eggs with big, soft curds. This technique also works well with mix-ins, like shredded cheese or blanched spinach; add them in the last minute of cooking. 3 large eggs 1 Tbsp. water or heavy cream (optional) Pinch of kosher salt 1 Tbsp. unsalted butter In a medium bowl, whisk 3 large eggs, 1 Tbsp. water or heavy cream (if using), and a pinch of kosher salt until just incorporated, with no streaks remaining. Melt 1 Tbsp. unsalted butter in a nonstick skillet over medium-low heat. Swirl the pan until the butter melts and starts to foam—you should hear a soft sizzle. Pour the beaten eggs into the skillet and swirl to coat the bottom of the pan. Cook undisturbed for 30 seconds, then push the eggs across the bottom of the nonstick pan with a rubber spatula. Continue to stir the eggs with your spatula, reaching every corner of the skillet and keeping the eggs in motion. After 2–3 minutes, the eggs will start to form large curds (resist turning up the knob to high heat—the low-and-slow cooking is what makes these scrambled eggs creamy). Add any mix-ins, if desired. When your eggs are set but still a bit runny, remove them from the pan—the eggs will continue to cook on your plate. Finish your plate of scrambled eggs with flaky salt and a few cranks of black pepper; fresh herbs, like parsley, chives, or dill, and/or a shaving of Parmesan are welcome here too. How to dress up your scrambled eggs: You could eat scrambled eggs on their own, atop a piece of toast with a pile of pickled red onions, or round out your plate with other accoutrement. Pair scrambled eggs with smoked salmon or lox, capers, and roasted asparagus. Top a sliced, toasted baguette with herby mushrooms, sautéed in melted butter or olive oil, followed by your soft scramble and plenty of grated Parmesan. Tuck them into a toasted pita stuffed with a handful of arugula and a smear of harissa yogurt. Plop your scramble into a warmed tortilla with crisped potatoes and spicy chorizo—or just lots of greens and grated cheese. A few slices of avocado and a drizzle of homemade hot sauce? Yes, please.