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!
Lizzy says
These eggs are amazing!!!
I’m also wondering about the skillet you’re using?. It looks like a good one.
jacmac says
Thanks for the tips, I picked up a tip you might want to try. When mixing the eggs ,put them in a container (minus the shell.couldnt resist adding that part ) with a lid. Shakem up and you have some well mixed eggs .
David Brown says
I really loathe overcooked, rubbery or browned eggs.Thanks for the easy tips for scrambled eggs.David Brown famous for delicious smoker recipes, expert cooking methods, cooking tips, and tricks as well as for his cooking recipes.
Alan Knight says
Thanks for the easy tips for scrambled eggs! I had stopped cooking scrambled eggs since mine would always come out rubbery, hard and brown. I tried these tips this morning and they turned out creamy and tasty. Now I feel confident that I can cook these now for future company. The only difference is that I added parmesan cheese and 1/8 tsp. of Morton’s Natures Seasoning (also a magic secret ingredient in green bean casserole).
K Ann Guinn says
Thanks for this informative post with step by step instructions for scrambled eggs. I have been cooking eggs for years and something made me realize that over time my technique was producing inferior results. So back to basics, and your photos and step by step method was easy enough to implement practically while I was cooking my eggs!
Joan says
Thank you for this step-by-step recipe! First time making something for myself and my eggs turned out great!
Derrick says
I Try the same way and it worked thanks for the video
Maureen says
I’ve made scrambled eggs so many times over the years and while they usually come out good, these were fantastic! Love your technique because it works! Thanks so much Tori! ❤️
Tori Avey says
Wonderful Maureen!
David Prince says
Great little spruce-up to my scrabble eggs. Thank you for the post!!!
Joel says
Try a few drops of vanilla. Changes the structure of egg for some reason. Makes them more accepting for other ingredients. Learned it from my french Candian french toast. Not so much as to change the flavor though.
Kristin says
Thanks for breakfast!
Rachel says
I can finally make good scrambled eggs! Thanks for the tips! In my first attempt, I should have cooked them another thirty seconds or so, but they were still drastically better than any scrambled eggs I’ve made before.
Kevin says
Ok, so I tried your scrambled egg technique and used a tablespoon of water and a combination of olive oil and butter. They came out moist and fluffy and no brown. I only had two eggs on hand and my go-to skillet is a Lodge cast iron. Thanks for the tip. I am more confident now when cooking scrambled eggs!
Jen says
These cooking instructions worked perfectly! I used a tablespoon of an almond + coconut cream (Nut Pod) as that’s what I had on hand and this worked as well. No more rubbery or crumbley scrambled eggs for me! Thanks so much!
Nana says
Read a suggestion a couple of yrs ago to beat in 1 tbsp soft butter when beating the eggs. Suppose to help break up the protein strands so the the eggs aren’t rubbery. Works good. Do not add milk or water.
Just a suggestion.
Vann says
Hi there from the Philippines! Your recipe and instruction are so amazing. I followed everything except I used 2 eggs, it turned out delicious and tasty. Im going to browse your site for more recipes! Thanks!
Sharon says
Thank you! I was so tired of making rubbery eggs so this morning I googled how to make fluffy eggs and I did it thanks to you! It’s amazing how easy it was!
Tori Avey says
It is easy, isn’t it?!
jimmygourmet says
Tori….I’ve also been praised for my scrambled eggs…my main difference being no water/milk, just a pat of butter to start,,,plus I cook the eggs on LOW & very slowly & stirring frequently til eggs are just starting to solidify on the bottom (close to your 90%)…quickly remove the skillet from the burner & continue to stir(scramble) til ready to plate. Yes, the butter is optional but it really enhances the flavor of the eggs.s The eggs come out “wet” but are cooked & fluffy. I
Karen says
Tori, do you start with your eggs at room temp? I know when I make an omelette I do, but maybe that’s not ideal here. Thanks! Love your recipes!
Tori Avey says
I don’t usually bother and use them straight from the fridge, as I don’t notice a big difference either way.
frank farmer says
Looks and sounds great. As simple as it seems, have never been able to make decent SE’s. Will follow your instrs and anticipate happy result. Rgds.
ella moses says
Let’s see how good it is. I’m making scrambled eggs for my grandma this morning. I’ll try it out!