This past summer my friend Mardi, who eats scrambled eggs pretty much every day, clued me into a few tips for making them perfect every time, and I’m excited to share them with you here today! Wolf’s initiative to Reclaim The Kitchen Phase 3 is all about inspiring families to get back in their kitchens to cook and eat together instead of always reaching for the take-out menu. You might remember the video Gabby, Jordan, and I did last year with Wolf about our Stanley family’s favorite recipes and go-to meals. Wolf has taken it one step further, creating a kit packed with tools, tips, techniques, and printable checklists to help you get started. Today we’re taking it one step further, too, and sharing how to perfect one of the easiest dishes to make at home: scrambled eggs! Plus, there’s a downloadable kit for you! Here are our secrets to perfect scrambled eggs…
This post was brought to you by Wolf.
Every week we stop by our local farmers market, and I love to buy fresh eggs there. But you don’t need fresh eggs to make a perfect dish of scrambled eggs. Here are our easy steps (download the printable right here):
1. Mix 3 eggs with 1 T of milk or cream.
2. Pour into a hot pan with 1 T of butter, stirring as you cook.
3. Take if off the heat when it’s still wet (super important since they cook so quickly and you don’t want them to dry out), after about 3 minutes.
4. Finish with 1/4 t of kosher or Maldon salt (my favorite) and a pinch of freshly ground pepper.
Mix-ins are one of my favorite ways to make scrambled eggs feel a little more interesting. I love experimenting with all kind of things in my eggs depending on what I have in my fridge, but here are some favorites:
1. Goat cheese and chives (my personal favorite)
2. Ham and eggs (such a filling lunch!)
3. Sautéed asparagus + onions (or any other leftover veggies from the night before)
Any secrets for your scrambled eggs or mix-ins you love?
Photography by Liz Stanley. Assisted by Stephanie Gardner. Printable designed by Katrina Ricks and cute egg illustration by Rebecca Ricks.