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!
ferret says
Some people like their eggs differently, I have discovered.
I have also discovered a brand new way to disappoint my spouse.
Maybe I should have listened to the advice to NEVER add milk, and just ignored that part of the recipe.
Three stars because it’s possible I’m just a bad cook cursed to make sub-par eggs, even with a neat looking recipe.
Tori Avey says
Sorry to hear that Ferret! Surprised, this recipe has been a home run for so many home cooks. You can substitute water for the milk if you like, as indicated in the recipe. Better luck next time. 🙂
Nadine Rick says
Exactly. I googled “scrambled eggs”, because I was curious about how other people do them. Like, my scrambled eggs look like yours, but in TV, the tend to stir the eggs while they’re in the pan, so the pieces are so broken up that you’d be better off with a spoon than a fork while eating.
So I thought, maybe that’s how the should be.
But nah. 🙂
Just gently push them with a spatula.
I prefer to use actual butter to fry them, for taste, and usually add some chives.
Tipp for beginners: If the butter gets brown, the pan is too hot for eggs, no matter if you make scrambled or fried eggs.
Tori Avey says
True re: brown butter! If mine goes brown because I got distracted, I rinse out the pan and start again.
Nadine Rick says
What happened? I actually add more milk or cream than in this recipe, it doesn’t matter. Maybe your pan is too hot, or you stir them in the pan? Instead of gently pushing them back from the sides?
Yan says
WOW
Sammy says
From Kenya, I followed the instructions and it came out exactly as enjoyable as I have sampled at restaurants. I thought it was a reserce for expert chefs only. Just the perfect meal I needed with Greek yoghurt after I had my tooth extracted today. My first time. Wundabar!
Tori Avey says
So glad! Hope you heal quickly.
Misty says
Now I know how to make fluffy scrambled eggs!! Thank you! My family loves them as well!
Isaac says
Was craving for some scrambled eggs (it’s my first time making it) and decided to come over here. My attempt was a great success even without milk!
Susan Dubose says
being lactose intolerant I often don’t have milk on hand so club soda also works- the carbonation helps keep them fluffy- and when I have it lactose free milk works too
Stephen Carr says
Great recipe! I can’t agree more with the heat setting. Lower and slower makes much better eggs. As a suggestion, I actually use my Ninja blender to mix the eggs (with milk of course), only for about 10-15 seconds or so, depending on how many eggs I’m making. It really helps incorporate more air, making them all the more fluffy. I also don’t add salt until just about the VERY end (I know that’s debatable), but for me it helps the eggs from becoming watery. Anytime I add it sooner, they end up watery… but I’m sure it has something to do with my technique.
Thanks for the recipe!!
Pamela says
Sorry no picture, as the delicious scrambled eggs, plus mild smoked salmon and blinis looked incredible. This is positively the best way to make scrambled
eggs. I have followed many other recipes, this is by far the best.
Sophia says
try using sour cream instead of milk 🙂 you don’t taste it, but it really enhances the eggs.
Jackie Crawford says
Absolutely excellent! Enjoyed them and my husband helped. Thank you very much. Looking forward to more of your recipes!
Lance says
Very good. Simple what I needed. Makes great scrambled eggs.
Gabby H. says
The BEST eggs I have ever made!! Thank you!
John Gray says
Excellent…I’m a guy who can’t really cook a lick…and this made my eggs taste great!
Texas says
Just made these! So easy and so good! Instead of salt and pepper I used a spicy salt blend I love and it was awesome.
Bashkim Manelli says
Great scrambled eggs, followed the recipe to the T and got great results!
Raymond Zheng says
Mine looked exactly how it looked in the picture.
Outstanding.
Noemí says
I was like, let’s give it a try. My husband is very picky about the taste of eggs and never finishes his plate, but this time he really enjoyed it. Thank you so much for sharing!
Regina S says
Your technique for pulling the eggs to the middle made the difference in my scrambled eggs! They were so light and fluffy. Thank you so much! My family appreciates your recipe 🙂
Alex says
Best scrambled eggs I’ve ever made
rose says
i love this recipes