Follow these simple steps and recipe on how to make the absolute best scrambled eggs, which result in pillow-y, creamy, flavorful eggs every time!
We’ve been eating scrambled eggs for daaaays now. Why? Well, they’re delicious. Obviously. But also EASY.
I’ve had the flu…which turned into pneumonia. Then Haley got it. Then Paul. (Trevor somehow escaped it!) And who has the energy to stand, let alone cook a meal, when you’re that sick?
Every year I get a flu shot. And every year, I swear, I get the flu. Which isn’t to say I’ll stop getting a shot, because I 100% believe in vaccinations. But omg. What the heck? I had a triple digit fever for four straight days and didn’t leave the house for 10, then Haley caught it and landed her on the couch for an entire week. Then Paul, who never ever EVER gets sick, fell victim. We were quite a bunch.
Things we did while sick: went through seven boxes of tissues. CRAZY. Watched all four seasons of The Brady Bunch. OF COURSE. Had groceries delivered from Safeway. BEST THING. And I made a lot of scrambled eggs. They are perfect for breakfast, lunch, and dinner after all.
I make the best scrambled eggs, you guys. I use to cook basic scrambled eggs in a hurry like most people and didn’t think I was doing anything wrong. Then several years ago I watched Chef Curtis Stone make some, and it changed my egg-loving life.
You probably don’t think you need a recipe for them, but maybe you do! And it sure helps to know how to make them the right way. Trust me. Stop making dry, crumbly, flavorless eggs!
How To Make Scrambled Eggs
Use a mixing bowl and whisk. Ditch the cereal bowl and fork this time, trust me. Whisking gets rid of any streaks of yolk and whites in the final scramble. But more importantly, it adds air to the eggs, which helps to make them fluffy when cooked. You want to aggressively whisk the eggs until they are light, foamy, airy, and uniform in color.
The fat. Whisk in some whole milk, half-n-half, cream, or even mayonnaise! This adds creaminess, body, and depth of flavor. Then add some butter to the pan. You don’t need a ton, but you really do need enough to coat the bottom of the pan and help those eggs move around without sticking, and also hold together in beautiful folds.
The pan. You need a sturdy nonstick one. I have a set of Scanpan frying pans that I absolutely love. But I also have a cheap pan from Target. The one thing they all have in common? They’re nonstick. This is key because the eggs will glide easily without sticking to the pan.
Use a rubber spatula. Yep! A spatula, not a wooden spoon. A rubber spatula has give and flexibility, so you can hug the curve of your pan, which allows you to get a nice fold each time. Slowly push the eggs from one side to the other, making sure all the uncooked eggs touch the skillet.
The heat. Start over medium heat to melt the butter until foamy, then once you add in the eggs, reduce the heat to medium-low. If your pan is too hot, the eggs cook too fast, can brown, and dry out. But if the heat is too low, nothing’s going to happen! Gently and slow is the way to beautiful curds. (You want to do this whether you’re cooking two eggs or ten.)
Don’t do anything for a few seconds. This is a matter of preference, but if you want beautiful large soft curds, you want the edges of the eggs to set slightly before you start folding. If you stir the eggs sooner, the curds will be smaller.
Don’t overcook your eggs. Eggs continue cooking even out of the pan, on the plate. So remove them from the heat when they look a little wetter than you’d like. The eggs are done when the curds are pillow-y and set, they’re no longer liquid-y, but they still shimmer with some moisture.
Does the type of egg and mix-ins matter?
The eggs. This method works with any type of egg! Don’t get fooled into thinking you need organic, super expensive, eggs laid from a golden hen. Having said that, there is nothing – nothing – like fresh free-range eggs from someone’s farm. If you can get your hands on some of those, they’re life changing.
Adding some mix-ins. Adding in certain ingredients can not only discolor your eggs, but also cooking your add-ins along with your eggs can overcook the eggs, making them rubbery, dry, or watery. Pre-cook your vegetables and meats in a separate pan. Add them in (along with any cheese or herbs) toward the end, just long enough to warm them through.
Watch the best scrambled eggs video for help!
The Best Scrambled Eggs
- 4 large eggs
- 1/4 cup half-n-half
- 1/4 teaspoon Kosher salt
- 1 tablespoon unsalted butter
- black pepper, for serving
- fresh chopped herbs, for serving
- In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
- Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
- Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
- Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
- When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.
- Remove from the heat when the eggs still shimmer with some moisture.
- Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!
* this post contains affiliate links