The 2017 SF Kouign Amann Tour: b. Patisserie versus Craftsman and Wolves!
Jamming to "Lunceford Special" at Lindy Focus!

How to Cook Scrambled Eggs with Just a Whisk and a Pan

I eat a lot of eggs. For the past couple of years, I have started almost every day with some form of cooked egg. So I've had a lot of time to experiment with different ways of making them. I have found the easiest, quickest, most tasty way of making scrambled eggs that results in heaping layers of soft, fluffy egg: the whisk-only lazy scrambled egg.

The beauty of the lazy scrambled egg is that it's fast, it's simple, and it results in one fewer thing you have to wash (the spatula.)

Here's how to make lazy scrambled eggs.

Lazy Scrambled Eggs 

You will need:

  • A small-ish non-stick pan. I love and recommend the Scanpan. Non-stick, 100% PFOA-free, and built to last. 
  • A whisk. I use a metal one. If you have a standard non-stick pan, you will probably want to use a silicone one. 
  • A bowl. 


  • Eggs. (Get fresh organic ones, if you can afford it.)
  • Olive oil or butter.
  • Salt and pepper.

Basic ingredients


  1. Heat up a pan to medium heat for about three minutes.
  2. Break eggs into the bowl. Toss in a half-tablespoon or so of water to help them froth up more.
  3. Briskly whisk your eggs in the bowl for about 30 seconds. Here's how mine look.  Whisk em up
  4. When the pan is nice and hot, pour in about a tablespoon of olive oil or butter. You want all the sides of your pan nicely coated by oil, so it might take more or less.
  5. Give the pan a few seconds to heat up the oil or melt the butter. Then toss in the eggs. 
  6. Using the whisk, gently but quickly push the layer of egg at the bottom toward the middle of the pan. Keep working your way around the pan, tilting it as you go, so that the uncooked portions of egg keep sliding to the outside. 
  7. After the egg is mostly cooked, start to collect it into a pile. Turn it once or twice to keep the bottom from browning too much.
  8. Slide it onto your plate. Season with salt and pepper to taste.

Step 6 is the only tricky bit, which I admit I don't always do a great job at. But the result is always yummy eggs with soft, fluffy layers cooked all the way through, but not overcooked. And it only takes a few seconds to cook.

Here's a video of me cooking it. I kind of messed up, but you get the idea!

And here's how they turned out. So tasty!

Finished product

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