How to Make the Best Scrambled Eggs
Today we’re going back to the basics with a comforting breakfast classic: Scrambled Eggs. I’m sharing my easy method and tips for how to make the best scrambled eggs. They’re fluffy, creamy and perfect!
The simplest recipes are often the best, and that is certainly the case with scrambled eggs. This everyday breakfast option is easy to make, budget-friendly and extremely versatile. You can scramble just one egg or a dozen at a time, making them perfect for feeding a crowd or cooking for one.
While cooking for my family, I’ve had a lot of experience making 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!
My easy scrambled eggs recipe requires just 4 ingredients and a few minutes of your time. You too can learn how to make scrambled eggs that are soft, fluffy and perfectly cooked. Serve them with toast, bacon or pancakes for a wholesome, filling breakfast.
How to Make 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 always 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.
Scrambled Eggs Ingredients
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.
- 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. While you can use olive oil, canola oil, coconut oil or even cooking spray to grease the pan, there’s no substitute for the flavor of real butter.
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
Once you’ve gathered your ingredients, it’s time to make some scrambled eggs!
- First, crack the eggs into a medium mixing bowl and add the milk.
- Whisk the eggs and milk vigorously until the mixture is fully combined and uniform.
- Whisk in the salt.
- 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.
- Once the eggs are mostly set but still a little moist, remove the pan from the heat.
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.
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 scrambled 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:
- Toast. We especially love this Whole Wheat Bread, toasted with butter.
- Bacon. Both Baked Bacon and Air Fryer Bacon are perfectly crispy.
- Potatoes. Try Breakfast Potatoes, Air Fryer Potatoes or Oven Roasted Potatoes.
- Biscuits. My classic Biscuit Recipe is a reader and personal favorite. For an even faster option, try Drop Biscuits.
- Pancakes. We love these Buttermilk Pancakes. For a healthier option, try my Healthy Pancakes.
- Waffles. You can’t go wrong with this classic Waffle Recipe.
More Easy Egg Recipes
- Hard Boiled Eggs
- Instant Pot Hard Boiled Eggs
- Broccoli Cheese Quiche
- Breakfast Casserole
- Deviled Eggs
- Egg Salad
How to Make Scrambled Eggs
- 4 large eggs
- 2 tablespoons milk
- pinch salt (to taste)
- 1-2 teaspoons unsalted butter (for cooking)
- black pepper (if desired, for serving)
- 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.
- Recipe can be scaled up or down. Use 1 tablespoon of milk for every 2 eggs.
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