Oven Scrambled Eggs Recipe (2024)

FAQs

How do you know if scrambled eggs are cooked enough? ›

You should start to see curds forming around the 5 minute mark. It should take about another 5 to 10 until there is no – or very little – liquid left in your pan. Transfer out immediately! You're ready to eat.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria. When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope."

The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F).

Check if the egg is steady or wobbly while it's spinning.

Carefully watch how the egg moves after you spin it. If the egg spins quickly and steadily like a top, the egg is hard boiled. If it spins slowly, has a major wobble, or doesn't spin at all, the egg is still raw.

However, this myth has finally been disproved thanks to Dan Joines, an experienced restaurateur who stated to Coventry Live, "Never add milk to your scrambled eggs – it dilutes the flavor and makes them more likely to turn out rubbery."

Add the shredded cheese only when the eggs are already slightly cooked. This way we ensure that the eggs will stay perfectly scrambly, and the cheese will melt beautifully. Use a non-stick pan, to prevent sticking and overcooking the eggs.

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “means more vaporization occurs, creating larger bubbles in the eggs and lightening them.”

Added milk has no place in a scrambled egg recipe. Use butter, not oil. Butter adds more flavor and makes the eggs creamier. Cook low and slow.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Why are IHOP scrambled eggs so good? ›

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

Information. Everyone is advised against eating raw or undercooked egg yolks, whites or products containing them. Eggs and dishes containing eggs (such as quiche and casseroles) should be cooked to 160 °F (71.1°C).

To lower the risk of getting sick from bacteria, cook both the egg yolk and the white until firm (145°F). There is a risk in eating "soft-boiled," "sunny side up," "over easy," or "soft scrambled eggs." There is also a risk in "from scratch" Caesar salad dressing or other foods made with raw or undercooked eggs.

There is an inherent risk of Salmonella contamination in undercooked egg dishes. Choose dishes prepared by pasteurised eggs, egg products or egg powder. High risk groups including pregnant women, young children, the elderly and immunocompromised persons are advised not to consume raw or undercooked egg dishes.

After 2–3 minutes, the eggs will start to form large curds (resist turning up the knob to high heat—the low-and-slow cooking is what makes these scrambled eggs creamy). Add any mix-ins, if desired. When your eggs are set but still a bit runny, remove them from the pan—the eggs will continue to cook on your plate.