Ever wondered how to make fluffy scrambled eggs? It’s easy! In this post I will teach you how to make a perfect scramble that is light and moist with just the right texture. Achieve delicious results every time with a few simple tips!
I’ve been told on more than one occasion that I make the best scrambled eggs ever. I’ll admit, I have been refining my scrambling method since junior high home economics class… do they even offer that class anymore? That’s where I first learned how to pull the cooked edges of the eggs from the outside in (details below). This simple tip, along with a few others I’ve learned along the way, have developed into a foolproof method for a scrumptious scramble every time.
“Everybody knows how to scramble eggs,” you might think. True! But making a fluffy, moist scramble is a bit of an art form. Ever had dry eggs at a deli or cafe? I have, and it’s so disappointing! I really loathe overcooked, rubbery, or browned eggs. So many diners and delis serve them this way, which means I rarely go out for breakfast anymore.
Why should I, when it’s perfectly easy (and way less expensive) to make a perfect scramble at home? Here’s how!
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How to Make Scrambled Eggs
Making moist, fluffy scrambled eggs is easy! Cook your eggs evenly and get great results every time with a few simple tips.
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Email Me RecipesServings: 2 servings
Ingredients
- 4 large eggs
- 2 tablespoons whole milk, half and half, heavy cream, or water
- Shredded or crumbled cheese (optional)
- Salt and pepper (I prefer sea salt and freshly ground black pepper)
- Butter (alternate oils include olive oil, ghee, avocado oil, or nonstick oil spray)
NOTES
You will also need: Bowl, fork or whisk, medium nonstick skillet
This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.
If adding cheese, a good ballpark amount to use is about 1 tablespoon of shredded cheese per egg.
Let’s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.
Instructions
- If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.
- Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper – I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water – but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.
- Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.
- Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot – butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here– if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.
- Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.
- At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.
- Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!
Nutrition
Nutrition Facts
How to Make Scrambled Eggs
Amount Per Serving
Calories 147
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 372mg124%
Sodium 145mg6%
Potassium 138mg4%
Carbohydrates 1g0%
Protein 12g24%
Vitamin A 540IU11%
Calcium 64mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
I love your recipe myself and my sister tried it.
This recipe is amazing! I always overcook and brown my eggs because I don’t trust that they are fully cooked, but this recipe cooked then perfectly! And whisking for a whole minute or longer is definitely worth. Thank you!
I’m trying your scrambled eggs for first time.
Thanks
Oh my goodness gracious. This is one of the best egg recipes I’ve ever had! I definitely recommend this to others trust me you’ll like it
I love scrambled eggs from the diner I visit every Saturday morning. We raise chickens and get lots of eggs but still pay to get them. I googled fluffy eggs and found this recipe. Delicious first time. Thanks!!!!!
I tried this recipe because I was randomly craving Scrambled Eggs and it turned out really well!
Thank you. I am a novice at cooking any dish. So i will try my best and let you know. Wish me luck!
God bless you.
Thank you! Best eggs I ever made….I never knew how much milk to use!
Finally I was able to make fluffy scrambled eggs. Thanks so much. My son ate most of it and I served it with cheese on top on a soft bun. Delicious
This is a great recipe! It’s very easy to cook and pays off with great taste. Instead of using salt and pepper, I used just a pinch of parsley and 1/2 tablespoon of everything salt. But overall, amazing recipe! Thank you!
yummy recipe,my kids loved it
Thank you, my eggs turned out light and fluffy!!
Best scrambled eggs I’ve ever made, best I’ve ever had. Restaurant quality (but better) from the comfort of my own home. Thanks for this!
I love this recipe! I’ve had fluffy eggs a few times before but nothing like these! I love the cheese method…it’s very smart!
Love these eggs they taste awesome very first thing i ever got to cook yesterday. great recipe for people to learn
HOw much cheese you put?
Thanks
I would say I typically use about 1 tbsp shredded cheese per egg… but it’s really a matter of preference. Whatever tastes best to you!
it was great so good thank u
Thank you!! My scrambled eggs actually came out so good!
I love scrambled eggs and have used this method successfully for years. A cheese that melts well is shredded mozzarella from a cheese shop, not the pre-packaged shreds (which are coated for preservation). Your method for adding them soon after the eggs start to set up is a good one. I have found that it also helps to bring them to almost room temp beforehand. Thanks for many fine recipes!
I have used this method for over 40 years! At times I add sauteed onions and mushrooms.