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DOTDASH MEREDITH FOOD STUDIOS
I love the way my husband, Kyle, makes scrambled eggs just as much as I love the man himself. I love waking up to the smell of eggs and butter on Saturday mornings, which kicks off our weekend routine. Kyle’s scrambled eggs technique is up there with his dependable kindness and silly demeanor, which is why I literally wrote it into my wedding vows. Laugh all you want—Kyle’s is patient, creative, and gentle, and those attributes shine through in his scrambled eggs.
Eggs are extra precious right now. If you’re going to consume them, you might as well make yours with the same tenderness and finesse as my husband’s. Show those scrambled eggs true affection, and everyone you feed will fall in love at first bite.
Dotdash Meredith Food Studios
My Husband’s Scrambled Eggs Technique
There is not one single trick that makes Kyle’s scrambled eggs stand out so much. Rather, it’s a combination of techniques and principles that results in A-plus scrambled eggs every time.
First, he mixes the eggs with whole milk in a bowl. I cannot give the exact amount because he does it intuitively. Organic whole milk is good, but it’s not required. He says that using milk that feels watered down will result in eggs with a poor texture, and it makes sense—Kyle’s eggs contain a good amount of fat from the whole milk, which makes them creamy and fluffy at the same time. He doesn’t add anything else to the mixture, but I’ve heard that adding a pat of cold butter before stirring creates an even more luscious texture.
Next, he adds a quarter-tablespoon of butter (to calculate this, he simply cuts off a quarter off the marked portion indicating one tablespoon) to a cold pan and turns the stove dial to a low-medium heat. Yes, the eggs end up taking a little longer, but Kyle’s cooking style has taught me it’s absolutely worth it. He adds the egg mixture after the butter starts melting, and never cooks them above medium. This prevents the eggs from burning and developing an unpleasant texture. He doesn’t even let the butter turn brown.
Dotdash Meredith Food Studios
Once the eggs are on the pan, Kyle’s mission is essentially preventing the eggs from getting too rubbery, crispy, or burned. And it works, because the eggs come out soft and fluffy every single time. When the eggs firm up a little—in his own words, “when they start to look like mashed potatoes”—Kyle gently repositions the eggs with a spatula. Thanks to the lower temperature, Kyle’s scrambled eggs stay right at that perfect texture.
Scrambled eggs always feel like a special occasion in my household when my husband makes them. Sometimes, he’ll amp them up by serving them with sauteed vegetables (he likes to make a hash with collard greens or Brussels sprouts, and both pair with the eggs fantastically), bacon, or sausage from this butcher a few hours from our home. You can make the rest of your breakfast any way you like, but remember to put the same love and care into your scrambled eggs as my husband—it’s a mealtime decision you’ll never regret.
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