These scrambled eggs are fluffy, creamy and perfect for breakfast any day of the week! I’m sharing my secrets for how to make the best scrambled eggs – it’s easy!

Scrambled eggs with chives served on a white plate with a fork.

The Only Scrambled Eggs Recipe You Need

While cooking for my family, I’ve made a lot of scrambled eggs. And I have some of the biggest recipe critics ever sitting around my kitchen table: my 5 kids. I knew I’d cracked the scrambled eggs code when they suddenly started eating more scrambled eggs than ever before!

Below you’ll find my easy method for how to make scrambled eggs that are soft, fluffy and perfectly cooked. I love to serve them with toast, avocado and fresh fruit for a wholesome, filling breakfast.

Secrets to the Best Scrambled Eggs

  • Whisk them well. Whisking the eggs vigorously before cooking ensures that the egg yolks and whites completely mix together and also helps to incorporate air into the eggs, which makes them especially fluffy. Be sure to crack the eggs into a bowl that is large enough to allow for fast whisking.
  • Add some milk or cream. Whisking a little bit of milk or cream into the eggs makes them extra creamy and fluffy. I use 1 tablespoon of milk for every 2 eggs.
  • Season with salt. A little salt makes a big difference in the taste.
  • Cook eggs slowly and gently. The best scrambled eggs have large, soft curds. To keep the eggs from crumbling to bits or drying out, cook them slowly over low heat. As the eggs cook, use a rubber spatula to slowly scrape across the bottom and sides of the pan, folding the eggs gently as you go.
  • Don’t overcook. How you like your eggs cooked is a matter of personal preference, but try not to overcook them so that they stay moist and fluffy.
Bite of scrambled eggs on a fork held over a plate of eggs.

Ingredients You’ll Need

You don’t need many ingredients or any special equipment to make the best fluffy scrambled eggs. The key is in the technique, which I’ll share more about below. Having a good nonstick skillet and fresh, quality eggs doesn’t hurt, either.

Ingredients for scrambled eggs recipe with labels.
  • Eggs: While you can certainly make scrambled eggs with any eggs, quality eggs do make a difference. The best type of eggs are typically organic and free-range or pastured eggs. You’ll notice a difference in the bright yellow yolks and taste.
  • Milk: I always use whole milk because a little fat makes for creamier eggs. Feel free to substitute your milk of choice or use half and half, heavy cream or even sour cream.
  • Salt: Just a pinch of salt elevates the flavor and takes scrambled eggs from mediocre to irresistible!
  • Butter: Butter keeps the eggs from sticking to the pan and adds flavor. You can also use olive oil or avocado oil to grease the pan.

If desired, you can sprinkle on some freshly ground black pepper, chives or green onions before serving.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

How to Make Scrambled Eggs

Whisk eggs and milk together vigorously until the mixture is fully combined and uniform. Then whisk in the salt.

Four raw eggs and milk in a mixing bowl.
Eggs and milk whisked together in mixing bowl with a whisk.

Melt the butter in a nonstick skillet over medium heat. Use a rubber spatula to spread the butter around the bottom of the pan.

Pour in the eggs and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds to 1 minute, depending on how many eggs are in the pan.

Use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, fold them gently to help them cook evenly.

Pulling a rubber spatula through eggs in skillet as they cook.

Once the eggs are mostly set but still a little moist, remove the pan from the heat.

Cooked scrambled eggs in a skillet with a spatula.

You can use this method to cook more or less eggs. Just be sure to use a large enough mixing bowl, and a skillet of the appropriate size for your number of eggs. I’ve tried scrambling eggs in a too-small skillet and believe me, it’s no fun stirring them while trying to keep them from falling out of the pan.

Fluffy scrambled eggs on a white plate.

Serving Ideas

Scrambled eggs are pretty perfect as is, but sometimes I like to fancy them up by adding chopped chives or green onions and crumbled goat cheese. You can also mix in some leftover roasted vegetables and shredded cheese to make a simple egg scramble. Or serve the eggs on a toasted bagel or English muffin with avocado and a slice of cheddar cheese to make an easy breakfast sandwich.

To make them a meal, serve your scrambled eggs with:

More Easy Egg Recipes

Fluffy scrambled eggs served with chives and black pepper.

The Best Scrambled Eggs

Servings: 2 servings
Prep Time: 4 minutes
Cook Time: 3 minutes
Total Time: 7 minutes
The secret to the best scrambled eggs? Whisk them well, add some milk and a bit of salt, and cook them slowly and gently. These scrambled eggs are soft, fluffy and perfect!
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Ingredients

  • 4 large eggs
  • 2 tablespoons milk
  • pinch salt, to taste
  • 1-2 teaspoons unsalted butter, for cooking
  • black pepper, if desired, for serving

Instructions
 

  • Crack the eggs into a medium mixing bowl.
  • Add the milk to the bowl. Whisk vigorously, until eggs and milk are completely combined and uniform.
  • Add a sprinkle of salt and whisk to combine.
  • Place the butter in a nonstick skillet and heat over medium heat until melted. Use a rubber spatula to spread the butter around over the bottom of the pan.
  • Pour the egg mixture into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.
  • Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out or browned.
  • Serve immediately, with a sprinkle of black pepper, if desired.

Notes

  • Recipe can be scaled up or down. Use 1 tablespoon of milk for every 2 eggs.
Serving: 2eggs, Calories: 153kcal, Carbohydrates: 1g, Protein: 12g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 334mg, Sodium: 151mg, Potassium: 142mg, Sugar: 1g, Vitamin A: 562IU, Calcium: 67mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

I originally shared this recipe in November 2021. Updated September 2024.

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