How To Make The Absolute Best Scrambled Eggs

I make the best scrambled eggs, you guys. I used 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!

Tips To Make The Best Scrambled Eggs

Here are some helpful tips to make sure your scrambled eggs come out perfect every time. You can find the exact directions in the detailed printable recipe card right below.

• Use a mixing bowl and whisk. Ditch the cereal bowl and fork and use a whisk instead. 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, enough to coat the bottom and help those eggs move around without sticking, and also hold together in beautiful folds.
• The pan. Whether you have a high end pan or a cheap one, it needs to be 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.
• Adding some mix-ins. Adding in other ingredients 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.