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
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
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!
Emil says
The recipe and the eggs were very good. The only thing that I add to this, which I learned a while back and that I believe will enhance this recipe as well if the following which I add to the scrambled mixture before cooking. I take one level teaspoon of cornstarch and one teaspoon of milk (per 2 eggs used) mix this separately in a small bowl so there are no lumps, stir for about 20 sec. then add it to the egg mixture. If using 4 eggs, use 2 teaspoons of cornstarch and 2 teaspoons of milk. I makes the eggs just a little thicker and a uniform color of yellow with no white showing. In turn, I cook the eggs about 20 to 40 sec. then remove from heat as they will continue to cook. Hope you like it.
Sue says
I will definitely try this method as I use similar process when I make an omelette.
Lily says
I tried your eggs and they were great fluffy and moist
Yvonne says
First time in 67 yrs I have had the kind of scrambled eggs I love.
Thank you for teaching an old dog a new trick (smile)
Raymond M. says
How detailed you are! Very thoughtful as well. Thanks!
Majo says
Found your site while searching on how to make a perfect scrambled eggs. Followed your instructions to the detail. Came thru perfect twice. Thanks.
Stephen says
Have you ever added soda water? I hear they go super fluffy and the soda water flavour doesn’t effect anything.
Jdiz says
You’re assuming everybody likes them like that. I personally hate moist eggs and especially runny eggs or a runny omelette. This is how it’s always served in france..barely cooked. I like a little crisp on my omelette and my eggs more cooked. Different strokes for different folks.
Jesse Hollingswmorth says
best eggs ive ever eaten!
andy says
thank you i am going to try your way
andy
Dean says
The way that I get the best, fluffiest eggs possible is to add buttermilk to the scramble mixture. I also try to touch the egg as it is cooking as little as possible. Thanks!
Joey says
I was expecting something good, different. Please try this, you just thought you had fluffy eggs. Get a skillet that has a glass top ( non venting ) place the top on the skillet and allow them to pressure cook, it won’t over cook if you have your temp on low. The glass top will fog up but you should still see the eggs, when they look cooked simply remove the top and stir to make scrambled fluffiest eggs ever.
Cynthia says
finally! my eggs always came out overcooked no matter how quickly i tried to transfer them out of the pan. thank you! seems like common sense to keep heat on low and be patient, but it wasn’t for me.
Robin Johnson says
I’m the same way. I was putting eat on medium high. Guess I was really hungry and didn’t want to wait!
patrick says
Bored this morn. No sleep. Hungry, found your recipe. Best eggs in years! Whisking, low heat and pulling edges toward center are key points. If you like seasoning, add a couple dashes of Cavender’s Greek seasoning right as finishing eggs. Delicious!
Thanks for yor recipe!
Dot says
I have one of my sons who when he visits me always asks for scrambled eggs. I was not happy with the eggs as they turned out rubbery, I can not wait to practice your method so when he comes in August I will surprise him with FLUFFY scrambled eggs. I am so looking forward to see his amazement, Thanks a lot. Now I must go and try my first attempt. Hope I am pleased with the result.
Amy says
Made eggs this morning modeled after this recipe, only I am trying to eliminate dairy from my diet, so I didn’t use butter in the pan, just a bit of oil, and did not add cheese. Bit of salt and pepper in the eggs. Cooked them over low heat for about 15-20 minutes and they came out perfect. Light, fluffy, and evenly cooked all round. Delicious! Thank you!
LynnB says
This is exactly how I was taught to make scrambled eggs, nearly 60 years ago by my wonderful grandmother. I made them exactly like that until about 5 years ago when I learned a tip from the egg man at the Hyatt Hotel in Bali.
Do everything exactly as shown except don’t add milk to the eggs. When your eggs are 99% ready, ie just short of being cooked to your liking, then take the pan off the heat and add a tablespoon of milk (for 2 eggs) to the eggs, stirring quickly through. This stops the eggs from cooking further and means you can plate up etc without the eggs overcooking.
Angelica Steele says
Scrambled eggs were the first thing I learned to make but over the years I began to really goof them up! I couldn’t figure out why my eggs were awful and everyone else’s were perfect. I found your recipe here, tried it, and sure enough my eggs came out perfect! Thank you for helping this silly girl. 🙂
Tori Avey says
You’re welcome Angelica! Glad you had time to research it… the more you know! 🙂
Johnny says
Very helpful. My family and I love eggs, egoism of the scrambled nature. Your method worked great. Thanks for posting. Have a blessed day.
cdw says
I discovered (the hard way) that the key really is cooking the eggs over a low heat. And I agree that whisking is more important than whether you add milk or water. Thanks to others for providing various substitutions for milk.