When it comes to breakfast (or any meal, tbh), you can never go wrong with scrambled eggs. Yet, creating creamy scrambled eggs can be a bit of a challenge. That's why chef and food writer J. Kenji López-Alt went on a quest to create perfect, quick scrambled eggs for The New York Times and in the process, he found the scrambled egg hack of our brunch dreams.
According to López-Alt, your pan's starting temperature makes a significant difference. If your pan is hot to begin with, it will quickly create steam within the eggs and contribute to their fluffiness. If it's cold when you add your mixture, the eggs will stay dense.
But, how do you know when your pan is hot enough? All you have to do is add one tablespoon of water to a preheating pan over medium-high heat. Once the water evaporates, you'll know the pan is above 212-degrees Fahrenheit (water's boiling point) and that it's ready for some eggy goodness. Genius!
López-Alt also offers the following tips for perfect scrambled eggs:
- Salt your eggs before cooking so they stay tender.
- Add extra yolks for richness (especially if you know your egg whites won't go to waste).
- Add cubes of butter to the egg mixture to create a buttery coating.
Courtesy of Mandy Lee, a cookbook author and food blogger over at Lady and Pups, López-Alt also learned that adding a starchy slurry (aka a starch mixed with water) can prevent your eggs from overcooking. Though cornstarch will work, Lee now recommends tapioca or potato starch because they produce creamier scrambled eggs.
To see the culmination of López-Alt's efforts and his scrambled egg hack in action, check out the full recipe here.