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!
Sherry says
Try putting 1/ 8 tsp baking powder in your eggs then put clarified butter or ghee in your frying pan. The baking powder makes the eggs even fluffer & the clarified
butter just makes them taste yummy & makes them slide around so easy. My dad was know for his wonderful eggs. And there was no nonstick pans then . You couldn’t beat his sunnyside eggs he cooked 1 egg at at time tilting the pan & spooned clarified butter over the yolks till they were perfection. He’s long gone passed away at 100 & I miss his eggs every morning.
ella moses says
I’m sorry Sherry.
Dan says
I found a simple method for making fluffy, creamy scrambled eggs. Before I whip them, I add 1/4 tsp. of cream of tartar. Cream of tartar stabilizes the egg whites.
This makes the egg whites fluff up better and prevents the tightening up making the eggs creamier. Otherwise, this recipe is almost identical to mine.
Tori Avey says
Interesting Dan! Worth a try.
Chris says
I made my grandfather and I some eggs and he and I loved it! Thank you so much. ☺️
ella moses says
you get up early! i’m sure your grandfather LOVED it. it is a good resipe
maureen karges says
I have a question. I am making Christmas breakfast and having french toast and also would like to make your scrambled eggs. Can I make them ahead of time and keep them warm in the oven without ruining them? Just wondering how that would work. Thanks in advance
Tori Avey says
Hi Maureen, to be honest scrambled eggs are best made fresh… they tend to turn rubbery over time. Any way you can cook everything else ahead and just do the scramble at the end? It only takes a few minutes. If not, you technically can make ahead by an hour or so, just know that the texture may suffer a bit.
ella moses says
I’m sure. Also, I replyed a little to late.
Lance Beauchamp says
Try adding onions to the eggs, pre cook onions first then add and cook eggs.
:) says
I am horrible at cooking and ruin almost any dish I touch, but this was super easy to make and it tastes so good!
Cloey says
This was so good and I loved the results but I wish you could put exact temperature on the stove and exactly how long to cook it for but other than that its amazing and the FLAVOR IS DELICIOUS
Annie says
As someone who likes to cook and pretty much knows how to scramble eggs, I found this very helpful. The instructions, details and photos are well done! I often like to add parsley and asparagus or mushrooms to my omelet. I sauté the mushrooms first. You just given me the added guidance to avoid rubbery scramble. Thanks!
Jackie Hall says
Adding salt after they are done makes them even more cloud like as salt toughens them per Gordan Ramsey. I cook my eggs this way after seeing his you tube video, and I have been cooking 45+years. It changed them dramatically.
Shai Pike says
Thank you for giving me your tips on cooking fluffy scrambled eggs . I’ve never been pleased with the methods I’ve tried before & am excited to give yours a try ….
Judy McFadden says
Love this recipe, 2nd time making scrambled eggs, and so fluffy. Really fool proof, even for dummies like me.
Janice Crose says
Judy you’re no dummy. I’m 73 yrs. old and finally learned to make great fluffy scrambled eggs. Mmmmm soo good! Have a happy day! I’m going to go make scrambled eggs this morning!?
Shahrika BinteRashid says
All healthy & beneficial recipes. I am very satisfied with the way you define everything about food. Hope to get more important advise about food & nutritio. Thanks.
Tori Avey says
Glad you’re enjoying the site!
Durwin Vanorden says
Dynamite way to make scrambles for a few days (they keep in fridge cooked …I throw the eggs and hot sauce on tortillas..Roll in foil and worm anytime …Thank
Cynthia Gilliland says
I always thought I made pretty nice scrambled eggs until I did this! Hubby said they were Awesome he didn’t know what I did, but they were the best! Thank you! I will never just make Scrambled eggs again…I will make Awesome Scrambled eggs!! ?
Tori Avey says
So glad you and hubby enjoyed them! 🙂
Cristina says
First time I ever tried to scramble eggs. AMAZING! Never going out to breakfast again! Why did i think this was too difficult? THANK YOU! ?
Tori Avey says
This makes me so happy!!
Priyanka says
I made scrambled eggs for the first time by following your recipe. It came out so well, like it was restaurant-made. My husband & I loved it. Thank you Tori for the fantastic recipe!
CPosey says
My family loved the scramble eggs! This is my first post about scrambled eggs…?3x
Francessca says
Hands down one of the best eggs I’ve ever made especially paired with lightly toasted bread.??
Moe says
5,000 stars!!!!!
Moe says
Ahmagawdddddddd!!!!!! Thank youuuuu!!!!!! These are hands down the best scrambled I’ve ever had! I never leave reviews but you are amazing and so are these eggs!