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!
PJ says
Add water instead of milk. Scrambled eggs are much better this way in my opinion. And yes…..add grated cheese such as American or cheddar. Enjoy.
Tony says
You need to tweak your website. The captions for each picture in the different stages of a recipe are closer to the image above instead of the one below, which makes for a more difficult user experience. You need more space above the caption so it’s clear which image I should be looking at. I’d also put a number next to each caption so it’s like step 1, 2, 3, etc. to make it easier to follow along.
Tori Avey says
Tony– on my computer, the image below corresponds to the instruction above. Not sure why it’s showing differently for you. Can you let me know what browser you are using? Also please note that we are in the process of upgrading the recipe system, and it will soon be an improved user experience all around. 🙂
Noob says
Thank you for this really easy to follow tutorial! 🙂
Just made eggs for the first time and they were delicious thanks to you!
Josh says
A dad here that just laid out some awesome deliciousness for the fam! The quality I got from the easy instructions was
un-eggspected. Thanks for the tips! Looks like I’m on my way to being the designated egg cooker…. Just yolking, Im already the only pancake cooker in the house:(
Seriously though they were EGGCELLENT!!
*the dad jokes were not as big a hit as the eggs
Devin says
Awesome reply!
Holli says
I whisked the whites until a soft foam, I fold in scrambled yolks and water. Low heat, don’t walk away it cooks quickly. Best eggs EVER! Cover after adding cheese to allow the it to melt, with heat off. REMEMBER, if you have brown on eggs, they are burnt
Erica says
Tried it and it was awesome! Make sure you have that cheese ready to go. I forgot and had to stop the cooking process and set my eggs to the side open up the new bag of cheese I have forgot to open prior to cooking. These eggs were so good this is my only way I will cook eggs ever!
Steve gonzales says
Perfect and delicious!
Rick says
You did something wrong – this recipe rocks
Kate says
Wow. Just tried it and loved it. If you’re looking for ways to bump-up your scrambled egg game, this is IT.
Raman Singh says
I shall try your recipe tomorrow and I sure the purpose will be received. Thanks!
linda ann southern dean says
I Have just enjoyed the best-scrambled
eggs I have ever tasted
Glenn says
i’m hooked, this old irishguy loves them !
Brion Mitchell says
Eggcellent !
Aisha says
Tried your recipe this morning and the eggs were awesome. My 11 year old noticed the fluffiness. Thanks for the recipe!
DHS says
Thank you very much! I made them for my staff at the library to celebrate an accomplishment.
I give the recipe 5 stars! (*****) There was not a fluffed egg remnant on the plate.
SHEILA says
GREAT!
Dave says
Albeit I’m not Jewish, I’ve been trying your recipes for well over 1 year now. My first stab was at your over the top recipe for shakshuka. Wow, Tori, was it a hit. I just fixed your scrambled eggs following your tips precisely. What a tasteful sensation. The only difference is I sauteed cubed ham, which I’m sure you cannot eat, mushrooms, green onion and garlic before adding your egg mixture. I then followed your idea of adding my cheese mixture at the time you suggest in your recipe. I used Le Gruyere and shredded fresh mozzarella. Fantastic. Thank you for your blogs and website. I visit it often.
Betty says
Actually easier is to use a silicone whisk and whisk the eggs the entire time they’re cooking – from the time they hit the pan until you take them out VERY shortly thereafter – whisking air and fluffiness right into the scramble. I’m with you; I can’t stand browned eggs. Yuck! This method makes them perfect!
Shannon says
I am a teenager who has never cooked scrambled eggs and I used your recipe for my first try. My first scrambled eggs came out absolutely delicious. Thank you so much!
Milz says
Made these a couple weeks ago and they were amazing! Going to do them again now. Followed the recipe exactly.
Marisa says
I have never been able to make eggs. One of my “old flames” told me that I served him the worst eggs he’s ever tasted. Lol however this recipe worked and my eggs came out sooooooo good. Thank you Thank you