1. Crack eggs into a mixing bowl. Add water and whisk vigorously until air bubbles start to form and the eggs are more watery in texture. 00:18
2. Heat a small sauté pan over medium heat and coat the bottom of the pan with oil. Once the pan is warm, add the eggs to the pan. 01:07
3. Continually stir the eggs as they cook. This helps to keep the eggs from sticking to the pan and allows them to evenly cook. Be sure to monitor the heat throught the cooking process. If the pan gets too hot and the eggs begin to brown, remove the pan from the heat and cook the eggs using residual heat left in the pan. The eggs are done when they are light, fluffy, and steaming. Remove the eggs from heat and season with salt, pepper, and chives. Serve while hot. 01:23
What You'll Need
- Mixing bowl
- Small sauté pan
- Rubber spatula
- Eggs (3)
- Water (1 tablespoon)
- Salt and pepper, to taste
- Fresh chives, for garnish
To see a version of scrambled eggs with other ingredients mixed in, visit Chef Jason’s “Breakfast Scramble with Kale and Caramelized Onions” tutorial, located at the bottom of the page.
Chef Jason recommends using water to make scrambled eggs instead of using milk or cream, as milk and cream tend to make eggs denser rather than fluffier.
Chef Jason uses a neutral oil to cook his scrambled eggs, but he notes that scrambled eggs can be cooked in any type of oil, including olive oil. Because the oil doesn’t get very hot, it is safe to use olive oil in spite of its low smoke point. To learn more about cooking oils, visit Chef Michael Sichel’s “An Overview of Cooking Oils” tutorial, located at the bottom of the page.