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!
Miss Jefferson says
Beautiful i dont cook eggs much or eat the offsn but when I do I will come to this recipe. It was simple and the eggs came out fantastic. I didn’t know how to make them at all till now. I think thanks to this recipe I be eating eggs a lot more 1g carb and these was full of protein. Very yummy😋😋😋😋😋😋
Jane says
Best scrambled eggs I’ve ever made. The technique works and it’s such an easy recipe.
Rosemary says
It was really helpfull and very delicious
Rebecca says
Absolutely amazing and delicious!!! Thank you so much!!😊😋
Carlo B. says
You made a preteen very happy! I messed up eggs one time and my brothers never tasted an egg I made ever again. They still didn’t taste this one but I bet they will next time! (My younger brother tried it but he just gave me a hypocrite “yum” since he was so insisting on not tasring it). I ended up scraping the pan for just ine more bite!
Tori Avey says
Their loss! 😀 Happy you liked it.
Cynthia says
Tori, I have a picky eater daughter that stopped eating eggs I cook. Today I tried your recipe, omg!! my daughter said these were the best eggs I have ever cooked, ate them all. Usually, I don’t get compliments on my cooking from my daughter. This is the best day! Thank you so much.
Tori Avey says
Yay!! My stepdaughter was super picky growing up, so I totally feel you. 🙂 So happy it worked out! And don’t worry, they usually grow out of the whole picky thing eventually.
Paul M says
Great technique. This reminds me of making an omelet except that you keep pulling in the outer edge of the eggs and do not fold it over. Excellent photos and explanations, too!!!
Jill K says
OMG! I was craving eggs for a quick brunch and looked up how to make scrambled eggs and this popped up! I should have greased the pan a little bit more though and been more patient, but they turned out amazing 🤩. Thank you so much!!!!!
Pam Avoledo says
Browned eggs are just the worst. It’s one of the meals I won’t ever order from an restaurant. The bit of fluff helps out the flavor so much.
Sean says
There’s no way that’s a tablespoon of milk in the photo. That looks like about 1/4 cup of milk. Is a 1/4 cup about the right amount to use?
Tori Avey says
Incorrect, sir. It’s a tablespoon. It spreads out when you add it to the egg. I make these every morning. Trust. 🙂
Sasha says
I made these for my dad today and he loved them! Tasty, fluffy and easy to make – thank you!!!
Mariana says
Umm…. these turned out AMAZING. Thanks for sharing!
Tim says
I always liked scrambled eggs but my kids never liked them. I tried your method and they ate them right up. Thanks and great step by step directions.
Kushal Gulati says
Such a quick and easy recipe – explained so well 🙂 Thank you so much!!
Adam says
Thank You. This method worked well for me this morning. My eggs always came out dry and brown like you described. I always eat my own cooked eggs, but I’ve always wondered how I could make them more fluffy. I followed your recipe and actually ate my eggs slowly this morning. Savoring each bite. I will start making them this way from now on. I put too much milk before and had the heat turned up a bit too high. But using this recipe, I’ve learned from those mistakes and what I did wrong. Thank You for posting this recipe for us to use.
Kenneth Bailey says
Great tips on these eggs i did most of the steps already, now with a couple from you my eggs are the greatest. Also would like to thank you for mentioning the browning I have avoided diner eggs for this reason always a bad taste. Keep up the great cooking.
brite says
When exactly do you add cheese in the above process if you want to?
Tori Avey says
Step 7 explains when.
Jackie says
The best scrambled I’ve ever had! Used a sprinkle of Mrs Dash original table blend, Himalayan pink salt and epicure’s turmeric & black pepper blend. Thanks for sharing your method!
Katie says
Wow…it was so simple, yet those were the best eggs I’ve ever made!!! I can cook a lot of things, but eggs was one thing I was never great at! Thank you!!
tata sewell says
My scrambled were so bad my husband stopped eating them. I just made eggs following this recipe. THEY WERE FLUFFY AND MOIST AND YUMMY!!! Thank you!