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!
Mitchell says
Very good! Simple and delicious. I love it.
Shumz says
I tried your recipe and my scrambled eggs turned out perfect! Mmmm I’m craving them again right now ? Thank you Tori for your wonderful methods!
Charles says
Wow! I wanted to try something new so I came here, and my eggs turned out perfect! I love your tips on how to cook the eggs, I used to cook them way too hot. They were absolutely delicious and I am going to make them every morning!
Nicole says
Perfect! My scrambled eggs never really turned out very well…always too brown and rubbery. I followed your recipe this morning and they were excellent! Thank you!
Mia says
I never thought I could actually make scrambled eggs that are fluffy but your recipe is so easy to follow and the eggs came out amazing! Thanks for sharing your wisdom!
Travis L Phillips says
Very well done made my eggs better thank you
Tim says
Thanks for bringing your skills down to my level. Made for a great Christmas in bed. She loved them and want to know what i did to make them so fluffy. Not bad for a novice. A+!
Tori Avey says
Fabulous Tim! Happy to help.
Claudia says
Just used this recipe to make scrambled eggs for the first time, and they are delicious! I’m very happy with how they turned out. ?
Tommy says
Sour Cream or Creme Fresh added to eggs instead of milk makes them even more delicious! 🙂
Rick says
Thanks for the scrambled eggs recipe, I’m a nut for scrambled eggs every morning, I’ll eat scrambled eggs for every meal of the day. I’ve added lots of ingredients to to scramble eggs, like: ground meat, sausage, cheese, tomato, and the best one breadcrumbs. The breadcrumb dish is made of: 4 LARGE EGGS, 3 FULL TBLS. OF BREADCRUMBS, mealted butter, then put into a blender and mix for 40seconds, then pour into a skillet of melted butter, covered for entire cooking time of 2/half minutes, medium heat. Then uncover turn-off heat, and there will be a fluffy round bread-crumb pie,
Tori Avey says
Interesting idea Rick!
Dabipam says
I was never much of a scrambled egg person, but they were my husbands favorite!
So instead of making 2 breakfasts, we compromised! I made the scramble pretty much the same as your recipe, but I started adding various items such as onions (preferably green) , celery, jalapeños, tomatoes, salsa, endless possibilities! And of course, don’t forget the cheese, my favorite is aged or old cheddar!
Unfortunately after 39 years with him, my husband passed on, but I’m still eating the scramble!
Anita says
Great outcome! Thanks for sharing.
Kayleigh says
Thank you! I’m currently eating the nicest scrambled eggs I’ve ever cooked!
justmelilb says
In my experience adding milk actually diluted the flavor of the eggs. Salting before cooking keeps them moist. The milk does help with keeping moist too though. I personally add milk to dilute the flavor and then I disguise it even further with cheese and green chili sauce.
Liz says
I make eggs just like this, but I take a piece of bread (for every 2 eggs) and tear it into small pieces and add it to the egg mixture. The bread sucks up the egg and makes them even more fluffy and moist.
N & K Gordon says
Mentioned beating eggs w/wisk till lighter, wife says don’t beat makes eggs tougher. Beat or not to beat?
Tori Avey says
I like to whisk them vigorously, I feel it results in a fluffier scramble. To each their own!
Kara says
I like to add a little more milk. The eggs are softer. They are less yellow, but that’s okay. Shredded Kashkeval cheese doesn’t change the taste of the eggs, but makes them fluffier. Cheddar sharp is a good choice to make the eggs “cheesier”.
Laurie says
I too have cooked my eggs this way since High School and everyone loved them, until now. My Grandkids, my Children and my husband all like them over cooked, eww. I don’t make breakfast any more. Thanks for sharing, good to know it wasn’t me.
Amanda says
This is very good! I use this one for a crowd now. For just me, my hubby, and child however, I find the microwave method has the same results (if not slightly fluffier) with fewer dishes. Just an idea as it seems you are an “egg-sperimenter” like myself. 😀
Bart says
I agree. I cook for 12-15 every Christmas and after cooking a crock of 3 dozen eggs using the microwave method last year, the family is demanding that I cook them that way again. They are super fluffy. You can still jazz them up with anything you like. The key is to stir often once they start to solidify. If you aren’t careful you’ll end up with a large chunk of cooked egg. I used a rubber spatula before but I plan on using a wisk next time.
Truman says
This was my first time making eggs and it was the best eggs I ever had
Lena says
Finally! This is how to make scrambled eggs. It’s funny how such a simple dish requires knowing the tricks to get it just right! Thank you so much for the tutorial.