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Country Kitchen | July 29, 2016

Coastal Kitchen - Super Scrambled Eggs

If you like eggs but you’re not a fan of yolks, then scrambled is the way to go. A couple of scrambled eggs in a tortilla make a famously fast, easy to eat meal on the go. There’s a few tricks to scrambled eggs though. We asked award winning chef and restaurant owner Matt Bennett to give us his wisdom on the scramble.


  • 2 fresh eggs
  • 1 Tablespoon butter
  • Salt
  • Pepper


Melt butter in a small skillet on low heat and coat the pan

Crack 2 eggs into a small mixing container

With a 2 prong fork, lightly blend eggs together being careful not to introduce air

Add a pinch of salt and pepper to preference

Lightly blend salt and pepper into eggs

Slowly pour eggs into skillet

Slowly mix the eggs in the skillet until they begin to set

Remove from heat and let finish cooking in the pan as it cools

Serve up!

Coastal scrambled eggs

Chef’s Tips

Butter is King

Scrambled eggs are great, especially if they’re made with farm fresh eggs, but it’s the butter that gives the scramble it’s rich flavor. A tablespoon of butter for two eggs is going to yield a decadent scramble.

Keep Your Cool

A good scramble depends on the correct temperature. “I don’t want my butter crazy-hot. The butter should pop a little as it’s heating. What’s popping is the water in the butter and I want to cook that out.  I want that to settle down, but I don’t want the butter to brown” Matt explains.

Overcooking is Easy

Many chefs at home have been disappointed by their scramble because it’s dry, or it’s swimming in a liquid after cooking. Chef Matt points out that overcooking is easy with scrambled eggs, but it’s easy to avoid. “If your pan is too hot you’ll get that leathery texture. Or, after the eggs are done they’ll be swimming in liquid. People assume it’s because they’re not done. Actually it’s just the opposite, they’re overdone”, he says. Overcooking the eggs will cause syneresis - a process whereby the proteins are coagulated too quickly and squeeze out moisture.

Matt’s advice is to let the pan do the cooking. “When you remove the eggs from the heat, they’re still cooking. The pan is still hot and it’ll keep cooking for a little bit” he says. Cook your scramble to the point the eggs are just setting and remove from the heat to finish cooking in the pan.

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