Hard Scrambled Eggs

Materials for Hard Scrambled Eggs:

  • Fork or high heat spatula
  • Non-stick pan (if you have)

Main Ingredients:

  • Eggs
  • Oil/butter
  • Salt
  • Pepper

Optional Ingredients:

Feel free to add anything you want to your scramble!

Goal for Hard Scrambled Eggs

Texture: Cooked firm but a fluffy bite.
Color: Some browning is okay if you’re into that but it’s completely to your preference.

Guide for Hard Scrambled Eggs:

  1. Heat a non-stick pan on medium high to high heat.
    • Carlienne’s way: Our electric stove has numbers 1-8 and high, we go between 6-7. Our portable stove has numbers 1-10, we like to get around 7-7.5.
    • Pro Tip: “Cold oil! Hot pan!” is usually the mantra for everything other than non-stick.
  2. Melt the butter until bubbly but not brown.
  3. Crack eggs straight into the pan, you can whisk before hand if you like to wash more dishes.
  4. With your spatula, keep the eggs moving and cooking until it’s no longer runny or liquid-y, scrape the bottom and sides to keep from forming any sheets. You still want medium sized egg curds.
  5. When finished, take it out of the pan and serve!

Try Hard Scrambles With:

  • Breakfast tacos, burritos or fajitas
  • Sandwich wraps
  • Good ole Pancakes
  • Cook some filling in the pan first then add your eggs to scramble all together!

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