Olive Oil Scrambled Eggs

There are about a billion different ways to make scrambled eggs, but I tend to keep it simple. My go-to scrambled egg has no added ingredients. Just eggs, scrambled, cooked in a bit of butter at a low-ish temperature with a pinch of salt. But there is this one other method of making scrambled eggs that I really love—Olive Oil Scrambled Eggs.

I first learned about this egg scrambling technique through my friend Emily, who is a real olive oil aficionado. She told me about how her grandmother used to make her eggs with loads of olive oil and it intrigued me. I decided to give it a try, and I loved them! I made them for my (then 9-year-old) step-son and he loved them too. To this day, every time I offer to make him scrambled eggs, he says “can you make the oily ones?”

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What’s so special about Olive Oil Scrambled Eggs?

At the risk of sounding like Captain Obvious, the thing that makes Olive Oil Scrambled Eggs so special is that they taste like olive oil! That, and they have an incredibly luxurious texture. Olive oil adds a bit of sophistication to the scrambled eggs that I really love. When I make scrambled eggs the normal way, you’ll often see me squeezing a moderate amount of ketchup on top (yep, I’m a bit of a ketchup addict). But with Olive Oil Scrambled Eggs, I feel drawn towards more refined ingredients—like torn leaves of basil, shards of parmesan cheese, and fresh chives.

What you’ll need to make this recipe

• Eggs: 2 per person
• Water: Just a splash
• Olive oil: Make sure it’s a good quality extra virgin one
• Salt: Because eggs without salt are no good!

How to make Olive Oil Scrambled Eggs

• Crack the eggs into a medium-sized bowl.

• Add the water and whisk until the whites and the yolks are completely homogenous.

• Slowly add the olive oil while whisking constantly.
• Heat a small pan (I use a nonstick) over medium heat and add 1 teaspoon of olive oil to the pan.

• Pour the scrambled egg mixture into the pan and stir with a heatproof rubber spatula.

• When the eggs are just set, remove the pan from the heat and transfer the eggs into a small bowl. Finish with fresh ground pepper, parmesan cheese, fresh herbs, or just about anything else your heart desires.

How to choose good olive oil

Selecting olive oil can quickly fuel confusion and overwhelm. There are a lot of factors to consider! My rules of thumb are:

• Make sure the bottle says “extra virgin” and “cold-pressed.”
• Choose olive oil that comes in a dark bottle rather than clear glass. This indicates that the producer acknowledges the degradation that happens when the oil is exposed to light and has implemented a way of protecting it.
• Look for olive oil that says “made in…” rather than just “bottled in…” (i.e. made in Italy). Otherwise, the olives could have been sourced from any number of places.
• Look for an actual estate name on the bottle rather than just a distributor name.

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I’m not an olive oil expert, but my friend Emily is. Read her tips on choosing olive oil here. And while you’re at it, check out her YouTube channel!

What goes well with Olive Oil Scrambled Eggs?

Like any good bowl of scrambled eggs, a piece of toast, a pile of roasted potatoes, or a flatbread are lovely ways to make this into a satisfying breakfast or dinner.

I like to finish these eggs with some fresh herbs, a bit of parmesan cheese, and sometimes a few slices of fresh chillies or red pepper flakes.

Storage, freezing, and reheating tips

If there’s one dish in the world that should never be stored, frozen, or reheated… it’s scrambled eggs. Sorry! No can do! Make these when you’re ready to eat them and enjoy them right away.

Frequently asked questions

Are brown eggs higher quality than white eggs?

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Nope! Brown eggs come from brown chickens, white eggs come from white chickens. That’s it!

Can I use regular olive oil instead of extra virgin?

For this recipe, it’s best to use the highest quality extra virgin olive oil you can get. If you can’t get the good stuff, just make regular scrambled eggs!

My nonstick pan is all scratched up. Is it still ok to use it?

Sounds like it’s time for a new pan. Nonstick pans with Teflon are not the healthiest to use, especially when the coating is compromised and bits of it end up in your food. If you are using a Teflon pan, make sure it’s in great condition (no scratches) and avoid using metal utensils with it. For a safer option, go with one of those high-tech nonstick pans that are Teflon-free, or a well-seasoned cast-iron or carbon steel skillet. (Learn all about using carbon steel pans here!)

Success tips

• Use a half eggshell to measure your oil and water. It’s exactly one tablespoon, and you’ve got one less dirty dish to wash!
• Be sure to whisk these eggs thoroughly while you’re adding the olive oil, otherwise, the oil won’t emulsify nicely and you’ll end up with oily eggs (which are still not bad, but not as good).
• Use a non-stick or well-seasoned cast-iron skillet for cooking your scrambled eggs so they release easily from the pan.
• Don’t cook your eggs too quickly! The slower you cook the eggs, the creamier they will be. Cook them on low-medium heat for best results.

Still hungry?

If you’re looking for more egg-related recipes, try these:

• Perfectly Poached Eggs
• Baked Omelette with squash and leeks
• Cottage Cheese Frittata

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