How to Make Perfect Scrambled Eggs

Sometimes seemingly simple things aren’t so simple like making perfect scrambled eggs – one of the most common and delicious dishes in all of the breakfast kingdom. Here’s an easy, gourmet twist on this breakfast comfort food just on time for your next breakfast.

Perfect Scrambled Eggs With Fresh Herbs

• 3 tablespoons olive oil
• 12 large eggs
• 1/4 cup milk
• Sea salt & fresh ground pepper
• Leaves from 5 sprigs of fresh thyme
• 1 sprig of fresh basil, chiffonade
• Leaves from 1/2 sprig of fresh rosemary
• Leaves from 4 sprigs of fresh oregano
• 1 cup fully cooked shredded ham (optional)
• 3/4 cup Gruyère cheese, grated

Heat olive oil in a large, non-stick pan over medium heat. Make sure your non-stick pan is in great condition so that it truly is non-stick. Never use metal utensils with non-stick pans. Add shredded or diced ham into a pan and cook until hot & golden brown on edges. Remove ham from pan and set aside.

In a medium-large bowl, combine eggs, milk, salt & pepper. With my salt shaker, I plan on three shakes per egg plus a few more shakes for the added milk (what I normally add to one fried egg). Beat eggs until scrambled using a fork. I find this gives me more control than using a whisk. It’s good to lift the fork often as you whip the eggs to incorporate as much air as possible into the eggs.

After eggs are well-beaten, turn heat to medium and add eggs to the pan. Use a turner to scrape the bottom of the pan clean as you stir the eggs. The longer they cook, the less often you stir. When eggs are still a bit wet but starting to firm, add minced herbs (save some herbs for the top if you like), and ham. End cooking by taking large amounts of the eggs and flipping over gently. This will prevent your scrambled eggs from falling into tiny pieces and unbecoming.

If serving right away, sprinkle with grated Gruyère and add about a tablespoon of water into the pan. Cover with a lid right away to create steam. Serve after the cheese has melted.

You can tell when your eggs are over-cooked when they begin to turn brown. If this happens, they’ll also have a different smell. Burnt egg smell is unique, so train yourself to recognize it and you’ll be golden. No pun intended.

If your serving time is delayed or you would like to cook the eggs early, you can place them on a baking sheet when the eggs are firm but still undercooked. Sprinkle with cheese and cover with foil (should fit loosely on top so the cheese doesn’t stick to it but tight around sides to keep moisture in & prevent over-cooked eggs). Keep eggs warmed in the oven heated to 170F.

If you saved some minced herbs, sprinkle over the melted cheese and serve. Bask in the compliments.