Eggs are one of the best foods out there for runners—they’re full of good-for-you nutrients, such as protein, choline, and iron.
And while you don’t really need a recipe for scrambled eggs, you do need to know how to make them right. All too often, people settle for dry, tough, flavorless curds for breakfast. Demand better of yourself. Abide by the easy tips below and you’ll be a pro in no time.
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1. Ramsay and Flay way.
If you’re just making a couple eggs, use a fork to whip them; more than four, and you’ll need a large bowl and a whisk.
Don’t take any shortcuts here. You really want to beat the eggs until all the yolks and whites are totally combined with no globby streaks. The mixture should be light and airy—if you want soft and fluffy results.
2. Don’t season them too early.
Wait until the end to season scrambled eggs. It’s both the All About 75 Hard. Updated: Sep 19, 2018 10:53 AM EDT.
3. Add sour cream.
Okay, fine—this is optional. You don’t need to add anything at all because whipped, well,scrambled eggs are absolutely delicious on their own. But adding a dollop (or two) of sour cream, adds creaminess, body, and depth of flavor. If you don’t have sour cream, milk is never a terrible idea.
4. Season them generously.
Here’s the thing: Low and slow is best. You’ve heard that a million times already, I’m sure. But you don’t want the pan so low that when you pour the eggs in, absolutely nothing happens. Our tip: Heat your nonstick skillet over medium heat, then add butter. When it’s foamy (not just melty), reduce the heat to medium-low and add egg mixture.
5. Dont season them too early.
But just for a few seconds. For beautiful ribbony curds, you want the edges of the eggs to set ever so slightly before you start stirring. If you mess with the eggs sooner, the curds will just be smaller. (Which isn’t necessarily a bad thing.)
6. Stir often.
This is key to soft, not tough and dry, scrambled eggs. Push the eggs around with a wooden spoon or a rubber spatula, making sure all the uncooked eggs touch the skillet.
7. How to Make Scrambled Eggs That Actually Taste Good.
When the eggs are about three-quarters of the way done, it’s time to season with salt and pepper. Don’t be shy with the salt, lest you want your eggs to taste like absolutely nothing. If you have any mix-ins: cheese, chives, cooked veggies, now’s the time.
8. Take it off before you think you need to.
Eggs will keep cooking off the skillet—even when they’re plated. So remove them from heat when they look a little wetter than you’d like.
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Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
