Butter is our go-to for cooking scrambled eggs, but go ahead and use olive oil or bacon grease if you prefer. Martha often makes scrambled eggs with no added liquid but if you don't have farm-fresh eggs like hers, we suggest adding a small amount of milk or cream (or even water).
Of course, there's more than one way to scramble an egg. Another of Stewart's favorite methods for making super-fluffy scrambled eggs is to cook them in the steamed milk holder of her "great big San Marco cappuccino machine." She adds four eggs into the milk holder, along with 1/4 teaspoon of butter, salt, and pepper.
There's nothing quite like scrambled eggs that are filled with delicious, savory cheese, fresh vegetables, and aromatic herbs. This filling dish hits the spot with ingredients like Cheddar, peppers, onions, cherry tomatoes, and fresh parsley.
For scrambled eggs, Oprah uses thyme, oregano or chives—whatever's freshest in her herb garden. In a bowl, beat the egg whites and the yolk. Add the herbs and scallion, and season with salt and pepper. Spray a nonstick omelet pan with cooking spray, heat the pan to medium, and pour in the eggs.
Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.
Adding milk to scrambled eggs might be a well-known cooking tip, but the truth is that it's more of an old wives' tale. In fact, milk actually does the exact opposite of what you're trying to achieve, serving only to dilute the flavor and ruin the integrity of the eggs.
Martha's genuine nature and unabashed honesty makes her unique and likable. But, it's not just a personality trait — she does her homework. She is not afraid of putting in the work and is determined to continue learning new things.
Ghee offers a higher smoke point than butter. When you are frying eggs, the recipe needs high-temperature involvement. If you wonder about the advantage of frying egg with ghee vs butter, ghee is always a better choice. The aroma of nutty ghee butter is more flavorsome and pleasing.
There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.
If you like fluffier scrambled eggs, add 1 to 1 1/2 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg.
Don't whisk too long before cooking – don't leave too much time between whisking your eggs and adding them to the pan whilst you get other things ready. By whisking them immediately before cooking you can trap more air which makes the scramble fluffy and light.
You can try basil, dill, fennel, parsley, cilantro, oregano, marjoram, rosemary, and thyme. You can also play around with a seasoning blend you might already have, including Italian seasoning, herbes de Provence, and herb mixes like these. All the flavors mentioned above go incredibly well with eggs and each other.
Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor. To use olive oil to fry an egg, heat it in a shallow pan and crack eggs directly into the oil once it starts to heat and slightly bubble.
Chives are a classic choice, but dill, cilantro, or parsley can all add a lot of flavor with very little effort. Scallions also work nicely for a beautiful pop of green that cuts through some of the richness of the eggs.
This is down to a chemical reaction between proteins and glucose called the Maillard reaction, which creates colour and gives the egg a slightly nutty flavour. Finally, a large part of flavour perception comes from the food's texture, or 'mouthfeel'.
Add some cottage cheese to your scrambled eggs for an easy high-protein breakfast.