Eggs Part 3: The Perfect Scrambled Eggs

by Matt on October 22, 2010

Now that you understand the nutritional benefit of eggs and you know how to choose the right ones, you are finally ready to start cooking with them.


Have you ever actually tasted the freshness of a farm fresh egg?

I have.

A fresh laid egg definitely has superior flavor, but most of the time we are forced to buy our eggs at the grocery store. By following these tips, you can be sure that you are buying the freshest eggs possible, but keeping them as fresh as possible at the same time.

  • Purchase eggs only from a busy market where there is a rapid turnover.
  • Only buy eggs from a refrigerated case (DUH).
  • Check the eggs in the carton. Don’t buy any with cracked or soiled shells.
  • Bring the eggs home quickly (or keep them in a cooler). Refrigerate eggs immediately once your home.
  • To maintain the proper temperature, leave the eggs in the carton and store them on an inside shelf in the refrigerator, not those little egg slots on the door. The carton will prevent moisture loss and and the absorption of other odors from the fridge.

Ok ok…

I promise it is finally time to start cooking :)

The Perfect Scrambled Eggs

1. Choose the right pan: Ideally, you want to use a heavily seasoned . If that’s not available, go with non stick. Cast iron really is the way to go. The taste is just unbeatable once you get it seasoned. Trust me!

Size is also important as well. Unlike some things in life, bigger does not always mean better ;)

  • For two eggs, use a 6 inch pan.
  • For four eggs, use an 8 inch pan.
  • For six eggs or more, use a 10 inch pan.

2. Break the eggs into a bowl instead of into the pan.

I like to do this for two reasons:

  • If a piece of shell falls into the pan, it is easier to remove.
  • It is easier to beat the eggs in a bowl.

3. Season to taste: Before you beat the eggs, season with a little salt and pepper. A dash of fresh herbs or parmesan cheese makes a nice touch as well.

4. Beat the eggs to the desired consistency: I also like to add a few tablespoons of water to keep them light.

5. Cook over medium low heat: Heat the pan over medium heat and add about a teaspoon of butter per egg. Pour the eggs in all at once and stir slowly with a large wooden spoon for large curds, or stir them with a fork for smaller curds. Turn the pan as necessary to distribute the runny egg,

6. Serve immediately: As soon as the eggs are done, get them out of the pan and serve them. The heat from the pan can continue to cook the eggs and they will end up dry and tough. I like to undercook my eggs by a hair and let them finish cooking on the plate.

It’s that easy! Scrambled eggs can be quite intimidating, but once you master them, they will be creamy, smooth, and melt in your mouth delicious.

Then you can make this…

Bacon Cheddar Scrambled Eggs



Everything is better with bacon right?


  • 3 eggs
  • Herbs of choice (I used cilantro)
  • Salt and pepper, to taste
  • 1-2 slices of bacon (I used )
  • 1 ounce of cheddar cheese, shredded (I used )


Follow the above tutorial!

Beat the eggs with salt, pepper, and herbs…


Fry the bacon…


Reduce the heat and add the eggs…


Bacon fat is better than butter.



A little more…


Add a little cheese…


Serve over honey sweet cornbread


And dinner is served :)


Now who is making scrambled eggs tonight?

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{ 15 comments… read them below or add one }

October 22, 2010 at 9:42 AM

Not tonight, but it won’t be far in the future I’m sure!! I love that you add water to keep them fluffy – I do the same thing!
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MattNo Gravatar October 25, 2010 at 11:12 AM

Have you ever tried adding milk?


October 22, 2010 at 10:00 AM

Those scrambleds look gorgeous! Most likely I will be incorporating some type of egg into my dinner. I eat eggs in some form on most days of the week. Woot!


MattNo Gravatar October 25, 2010 at 11:12 AM

Eggs are the best. I think I eat them more for dinner than breakfast ;)


October 22, 2010 at 10:26 AM

i want my own chicken so i can have fresh eggs all the time :) the color is incredible!


MattNo Gravatar October 25, 2010 at 11:13 AM

Heck yeah! I should totally buy a chicken ;)


October 22, 2010 at 11:37 AM

The eggs look great Matt! I’m having eggs tonight — but probably not scrambled. Over easy is my favorite!


MattNo Gravatar October 25, 2010 at 11:13 AM

Check out my post coming up today about over easy ;)


October 22, 2010 at 11:54 AM

I like them undercooked a bit too. I find that when they are overcooked and too dry then they’re not quite appetizing.

I also like to add unsweetened soy or almond milk for some extra volume.
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MattNo Gravatar October 25, 2010 at 11:14 AM

Sometimes I add a little milk as well. Coconut milk makes them nice and creamy ;)


October 22, 2010 at 4:12 PM

Perfect for weekend breakfast!!

I have only had fresh eggs once, and that was bc I was traveling.
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October 22, 2010 at 5:17 PM

I made bacon and scallion omlette last night for our dinner. With super crisp bacon, ’cause that’s how I roll. :)
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MattNo Gravatar October 25, 2010 at 11:14 AM

Bacon is awesome.

That is all.


October 22, 2010 at 10:36 PM

You know how I like my cheese and eggs. I love the addition of bacon here….how perfect. Eggs rock!


MattNo Gravatar October 25, 2010 at 11:15 AM

Bacon is good with anything. ESPECIALLY cheese and eggs ;)


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