How To Make The Best Scrambled Eggs Ever
Breakfast (and, more importantly, brunch!) is a southern staple, and down South, you’ll almost always find some form of egg dish on the menu. While there are multiple ways to cook eggs (from boiled eggs, to fried eggs, to perfectly poached eggs), and many ways to serve them up (click here to see some of the South’s best chefs share their favorite egg mix-ins), we’ve found that scrambled eggs are usually the best go-to technique for feeding a crowd. In the Southern Living Test Kitchen, we’ve managed to master southern breakfast and brunch favorites like grits, biscuits, apple butter, cinnamon rolls, sausage gravy—you name it—and now, we've got tips for perfecting your scrambled egg routine. Here, we’ll show you how to get the ideal light-and-fluffy scramble.
Remember: The keys to avoiding watery or rubbery eggs are to pick the right pan (a 10-inch nonstick pan, as shown here, is just right for cooking about six eggs), keep the heat on low the entire time, and to keep the egg mixture constantly moving around in the pan. A pan that’s well greased with a generous helping of butter will also help the eggs from sticking to the pan. Finally, be sure to pull your egg scramble off the stove before they’re completely done, as the hot pan will continue to cook the eggs even after the heat is off.
While there are many ways to incorporate healthy, farm-fresh eggs into all your meals, breakfast and brunch egg dishes remain our favorites. With just the basics on hand—a generous helping of butter, a few eggs, a pinch of salt, and a dash of pepper—plus a few easy tricks of the trade from the Southern Living Test Kitchen, these scrambled eggs will take your mornings from average to egg-cellent.