Hard Scrambled Egg
Classic hard scrambled eggs with firm, well-set curds and no moisture. Perfect for meal prep, sandwiches, or those who prefer fully cooked eggs with distinct texture.
Ingredients
- 1Large Eggs2-3 high-quality, large eggs
- 2Butter1-2 tablespoons unsalted butter
- 3Milk1-2 tablespoons whole milk or half-and-half (optional)
- 4Kosher Salt1/4 teaspoon kosher salt, or to taste
- 5Black PepperFreshly ground black pepper to taste
Instructions
- 1
Crack eggs into a bowl and whisk thoroughly with salt, pepper, and milk (if using) until completely smooth and well combined.
- 2
Heat a non-stick pan over medium heat. Add butter and let it melt completely, coating the bottom of the pan.
- 3
Pour in the beaten eggs and let them sit for 30 seconds to begin setting on the bottom.
- 4
Using a spatula, gently stir the eggs, pushing them from the edges toward the center, allowing uncooked egg to flow underneath.
- 5
Continue cooking and stirring every 30-45 seconds for 3-4 minutes until the eggs form large, firm curds with no liquid remaining.
- 6
Cook until the eggs are completely set and slightly dry, with distinct, well-formed curds throughout.
- 7
Remove from heat, taste and adjust seasoning with salt and pepper. Serve immediately while hot.
Helpful Links
How to Make Hard Scrambled Eggs
Perfect technique for firm, well-set scrambled eggs
Hard Scrambled Eggs vs Soft Scrambled
Understanding the difference between hard and soft scrambling techniques
Mastering Scrambled Eggs: Soft vs Hard Scramble
Complete guide to both soft and hard scrambled egg techniques
Hard Scrambled Eggs Recipe
Step-by-step instructions for perfect hard scrambled eggs
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