Follow these simple steps and recipe on how to make the absolute best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!
5 STAR REVIEW
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.
It might seem like such an unnecessary process just for silly scrambled eggs, but it’s worth it. After you try this method a few times, it will seem effortless and you’ll never make them any other way again!
The Best Scrambled Eggs
Ingredients
- 4 large eggs
- 1/4 cup half-n-half
- 1/4 teaspoon coarse salt
- 1 tablespoon unsalted butter
- black pepper , for serving, optional
- fresh chopped herbs , for serving, optional
Instructions
- 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!
Nutrition
Other Notes
More Egg Recipes To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
thank you for this recipe – i hope mine turn out as well as yours! question: should you start with room temp eggs or ok right of the fridge?
thanks!
This method actually works with chilled or room temp eggs.
Excellent, reminded me of my grandma’s when I was a young.
What a difference your technique makes. Now I’m the King of Scrambled Eggs!
The absolute best scrambled eggs I have EVER tasted. I made it with light mayo as I didn’t have full milk or half & half. They turned out so light and incredibly fluffy. Thank you Amy!
Restored my want to eat eggs again. Thanks for the yummy recipe.
Best scrambled egg I’ve ever made. Thanks for explaining this technique. I’m sort of blown away and my kids think I’m a hero.
I woke up in the morning so hungry and craving some eggs. I looked how to make good eggs and this showed up. They turned out to be fluffy and perfect and it put a great start to my day! thanks for the recipe!
I was sick and i made myself these eggs and they were so delicious! super light and fluffy and I love it!
Perfect scrambled eggs. Historically I tend to overcook but these were moist and fluffy!
I have recently started gagging on a lot of foods, including most eggs. I looked up recipes in an attempt to save my safe food since I already struggle with breakfast foods because most breakfast foods have things I’m sensitive to. This recipe literally made me cry happy tears because I finally managed to eat a whole waffle covered in scrambled egg again. My brother is also asking me to make it again tomorrow despite normally making his own breakfast
Made for a friend, he thought they were the best he ever had
Pretty darn good. Made this just now. Had some half and half and added that plus some fresh chopped parsley. Served with turkey bacon. Delicious Sunday brunch!
All directions thoroughly explained resulting in best scrambled egg I’ve had since in my grandmother’s kitchen!
Definitely make with a little bit of mayo! It keeps the eggs fluffy, from drying out and also gives a little flavor! The best! Thank you for sharing!
My son has decided food needs to be perfect like a high end restaurant. For Christmas we did brunch instead of a traditional meal. I knew he’d make a comment if I just scrambled up some eggs so I found this recipe. “Mom, these eggs are amazing. You HAVE to give me the recipe. Keep in mind I multiplied this recipe by four because I was feeding 8 adults and three small children. I am definitely keeping this one close. They were perfect eggs.
I’ll have to try this. I make terrible (but edible) scrambled eggs. I appreciate the detailed descriptions in the instructions.
My mom is on a soft foods diet. These scrambled eggs turned out perfect! Thank you for sharing your recipe.
These scrambled eggs were better than 5 stars, they were 99 stars! :)
I just made these and they were incredible. I followed the instructions exactly and added jar chives and shredded cheese after removing from heat. Thank you so much! Historically my eggs are awful and these were fluffy and perfect!
This method produces fluffy pillowy eggs for sure…I always use my immersion blender as I can’t whisk for long enough to make them foamy on top…I added sour cream cuz I didn’t have 1/2 & 1/2…going to try using mayo as suggested…we love mayo so will be trying with mayo next time…thanks for teaching the technique, it works so well…we just got 4 – 18 packs fresh local eggs, just $5 for 18!…we use eggs a lot!…
Easy to follow
Great recipe .. only step I do differently is use water instead of dairy.
I’ve tried lots of Best Scrambled Eggs recipes and this one’s the real deal. Yum! I used fresh finely minced organic cilantro on mine.
I use my drink maker to whip the eggs and milk with air then add to my pan with melted butter. Soooo fluffy and delicious!
These are by far the BEST eggs I have ever tried! Wish this was on my plate sooner!
Appreciate the tips!!
i love scrambled eggs, cannot wait to try these, Two new spices to try from Queen Elizabeth’s chef. He added lemon zest and nutmeg. Scrambled eggs were not her favorite but enjoyed the lemon zest and nutmeg. Picked this tip up in Wall Street Journal.
Cooking has been my hobby and passion for over 25 years. I thought I knew scrambled eggs, but I was wrong. Actually measured things out when I tried this recipe and OMG how good it came out. Perfect scrambled eggs!
This recipe makes beautiful scrambled eggs. It’s the only way I make my eggs anymore!
Did it with Dukes Mayo and a sprinkle of Cajun seasoning on the end. Wow! I will never do them any other way,
My mother taught me to always add milk to scrambled eggs but I never whisked them up so fervently. This morning I used Half and Half and whisked them and folded them with a rubber spatula as instructed and they were, without a doubt, the best scrambled eggs I have ever eaten! Thanks Amy. I guess you can teach an old dog new tricks.
Tried adding mayo. Fabulous!
I am 84 years old and been cooking eggs in various ways since I was 5-6 years old. I also use nothing other than a cast iron skillet and most all my cooking is done with cast iron cookware. Have always added milk to my scrambled eggs but using a whisk and spatula did make a difference in texture. 90% of the time I put my eggs on toast and pour sausage gravy over the eggs. The leftover gravy goes on sorghum or blackstrap molasses coated biscuits the next morning.
Wow, who knew? Best scrambled eggs ever. Will never make them any other way from now on. Thank you for this!
I’ve never been a fan of flavorless scrambled eggs. I gave this a try and I’m blown away. So yummy. And easy. Thank you
Absolutely delicious. I learned today that I’ve been over-scrambling my eggs! While I did let them cook a tiny bit longer than the recipe suggests, they were so much better than any scrambled eggs I’ve ever made or have had. This is now my go to recipe. Thank you!
I never review recipes, but this was so yummy! I wasn’t even looking for a recipe. I pulled up a photo of scrambled eggs for my toddler who was asking for eggs but doesn’t usually really eat them. I confirmed it’s what she wanted. I made them with mayo (yay for dairy free option) and stainless steel pan and spatula. These turned out soooo delicious. My toddler downed two eggs while saying “Mmmm! Nummy!!” She wanted me to make more. Thanks for teaching me how to make delicious eggs.
These were scrambled egg PERFECTION!
This is the best way to cook scrambled eggs; I’ve always cooked mine exactly like your recipe; perfect all the time. Sometimes I grate a bit of parmesan cheese and bit of chives on top when serving to change it up a bit, but the recipe remains as is. I love it any time of the day.
Excellent recipe!
I always make my eggs this way since I found this recipe. Taste just the way my granny made them.
I just tried your recipe and used some Dukes Mayo instead of heavy cream. I put in a little melted butter and some skim milk. I really whipped them with a whisk like you said. Put in a little salt and pepper, and they turned out amazing. Slow and low really helped. My family loved them. Thanks for your tips on making great scrambled eggs.
Thank you for this recipe! These eggs are perfect for introducing solids to babies. They come out fluffy and practically melt in your mouth. My 1 year old LOVES these and I never have to worry about if she can chew them or not. Actually, my whole family and I love these eggs!
This recipe was awesome… scrambled eggs were light & fluffy… absolutely delicious!!! ?
I’ve been trying to tell everyone to use this method forever. Even on Hell’s Kitchen they stir and stir until the eggs are all broken apart. I can’t eat scrambled eggs unless I cook them myself. Maybe they will listen now. Thank you
The whisk and milk along with the rubber spatula was a total game changer ! This made the best scrambled egg I’ve ever eaten! Thank you for sharing .
Absolutely perfect.
Who knew I’d been making scrambled eggs wrong all these years?! My kids never cared for them before but now I ask me to make them all the time. Love this recipe/method. I will never make scrambled eggs any other way ever again.
Fresh thyme cooked of in the butter before the eggs go in. Finish with some freshly chopped parsley and – if you can find/afford it – black truffle right at the end. Proper butter folks, no ‘soft & spreadable’ etc – french or danish, tho’ some Aussies are shining too
I have been making scrambled eggs this way for many years!! When my grandsons sleep over they always request “Grammy scrambled eggs”. They come out so light and fluffy and moist. The only thing I do different, once the eggs start to slightly solidify
I lay room temp slices of American cheese over the eggs then begin working the eggs in to the cheese. Yummmmm?
First time making this and my Daughter (who is a great cook) said this was delicious! I also loved this too!
These are the best. I add some already chopped basil and parsley I found at the grocery store and some shredded cheese. My husband says they are the best. Glad I found your recipe and directions. Tried to make good ones for a long time.
Like others, I’ve apparently been making scrambled eggs wrong my entire life. These were amazing! Who knew?
Love it! Yummy! Wouldn’t change a thing! You are my Hero!
Best scrambled eggs I’ve ever made. Didn’t change a thing, will definitely make again.
Made this recipe tonight for my wife, as she loves eggs!! I’m not the best cook, I burn macaroni for crying out loud, so when she claimed her hunger an could I please do dinner my heart an soul dropped!! Thank the culinary gods a quick easy Google search found this amazingly simple yet delicious recipe!! I’m now BACK in the kitchen whippin up round 2 for me, this time with cheese baby!!
I can’t eat eggs, but my teenaged son liked them. I just put a little nature’s seasons in them.
I can’t believe I’ve been doing this incorrectly for so many years! Your recipe is fool-proof and the eggs came out perfectly, as promised!
AMAZING!!!
My whole scrambled egg life has been a lie. These were indeed amazing.
I can’t believe what a difference this recipe made. My entire family was like “WHAT DID YOU DO? THESE ARE SO GOOD.” Great tips, thank you!
My wife is a picky eater, but she loves these eggs.
This recipe turned out great. I appreciate the clear explanation of the process of making it!
My wife said these were the best I have made.
Normally I end up with chunks that have the consistency of rubber.
Thank you for the easy to understand recipe!
I should preface by stating I can’t even eat eggs as they make me sick, took me years to even stomach the smell when my spouse makes them, so ME making them is always a completely blind venture as I can’t taste test etc. along the way. Super easy to make (thanks to the instructions and video) insuring even I couldn’t botch these up. My 4 year old son scarfed them quickly singing their praises the entire way. Will try making these again when my husband is around as he thinks scrambled eggs are always dry they are his least favorite. See if he changes his mind. Also plan to try some skillet scrambles using these as the base for some fun Saturday breakfasts for kiddo. Thank you!!
Have tried so many recipes for scrambled eggs, but this recipe is truly the best for creamy, tasty, moist, light & fluffy scrambled eggs! Thank you Amy!
I watched Curtis Stone make scrambled eggs once too and you’re absolutely right! I always make them this way-it’s the only way. ?
Did you actually use olive oil and then put the eggs in the hot olive oil and make puff right up and scramble amazing
perfect eggs
I LOVE EGGS SO MUCH
Best scrambled eggs I have ever made or eaten!
I am 13 years old and this was the most delicious scrambled eggs of my life.
At first, I thought the combination of eggs and milk would taste bad, but when I tried this dish, I was really surprised by its taste.
These are the perfect scrambled eggs! It took me 50+ years too find the perfect recipe!! My other half wants me to make them every day now.
Was the best scrambled eggs I ever made
These were the best scrambled eggs I have EVER made!…and I’m 58 (loved the comments below). My mom would have been so impressed (she always said my scrambled eggs were dry but loved my over easy lol). My whole life I have used a cereal bowl and fork! And spatula? I’m so thrilled with this “find”…thank you!
Very good!! I substituted 1/2 Greek Yoghurt and 1/2 milk (whisked together before breaking eggs into the bowl) and could not taste a difference.
Simple, easy, delish
Wow. I’m 62 and apparently have been making scrambled eggs wrong my entire life. These were the best eggs I’ve ever eaten. Thank you for sharing!
I’ve been making eggs for a while now and they’ve never been just right…
These are perfect. I used 1% milk and it turned out just fine… but I can’t wait to get my hands on some half & half to try this out again!
These really were the best scrambled eggs I’ve ever made. My husband won’t shut up about them and he’s more of an omelette guy.
It turned out great and really is the best scrambled egg recipe. Thanks so much.
These were so good! I added some cheese to the mix while they were cooking and some pepper at the end. They were absolutely AMAZING.
I looked up how to make the best scrambled eggs and boy did I find it.! Thank you, now I am browsing the other recipes. Homemade Alfredo sauce and chili rellanos Here I come!
This is how my grandma taught me to scramble eggs, and the reason I only like my own scrambled eggs. (That sounds so snobby.) These are just perfect, though. The fluff and creaminess is just sooooo good….and now I’m craving scrambled eggs.
delicious scrambled eggs
My go to recipe.
What a difference the spatula makes! I no longer have nonstick pans and barely anything stuck to the bottom by the end.
I made a huge batch—16 eggs.. I put the butter (a lot) in first and swirled the pan to coat. There was still plenty of melted butter.
I used a little more than a 1/2 cup of heavy cream.
I mixed in smoked salmon.
Delicious! Thank you.
Best scrambled egg recipe ever
So soft and creamy
Everything you mentioned to make the best scrambled eggs worked like a charm with the end results – delish, fluffy & best of all, easy!
Loved it. Watching the video helped. Thanks.
Simple steps but FABULOUS eggs on toast
I really, really, loved this recipe. I used 11 eggs, I didn’t even measure my heavy whipping cream, but poured a nice bit in.? I had peppers and onions cooking in butter in a separate skillet. We just had this for supper, bc we have a lot of green peppers from the farmers market and lots of eggs on sale from Kroger’s supermarket. To be honest, I didn’t even go to the bottom of the page to see the exact recipe. However, I read the importance of using a mixing bowl and a whisk, and used real salted butter in my skillet and followed the instructions exactly on letting the eggs set and cooking them. Thank you so much! Truly the best eggs ever! The whole family raved about them. This recipe and method is so good we’re going to have them for breakfast tomorrow! I also watched some videos on some of your other recipes and I can’t wait to try those as well. I’ll be bookmarking your site and will be watching your videos and following your recipes. Ty~~~Cher
I’ve been perfecting my scramble recipe for years, but man oh man, is this a keeper! I just made eggs using your recipe and they. were. DELICIOUS!! Thank you for sharing your recipe, I’ll be sure to make eggs like this from now on!!
Best eggs I’ve ever made! Can’t believe I’ve been wrecking them for so long!
I made an omelette!
Perfect fluffy scrambled eggs. I added a little cheese before I folded them.
Best scrambled eggs ever! Can’t believe how badly I’ve been making them my entire life. My husband said “What did you do differently? Because these are a million times better than what you normally make.” I might have been mad, but he’s right!
Wondered why my eggs always turned out crumbly. Thank you for these simple yet thorough steps!
BEST scrambled eggs ever! I cannot believe the garbage I’ve been making all these years. Finding this recipe and technique feels like Christmas. LOL.
Perfect scrambled eggs (and directions!)
I’ve tried so many other recipes before and none of them have worked until this one. Thank you for creating and posting this. This was so easy to make and it actually worked. I will continue to use this recipe.
I love this recipe and I am 10 years old it was so easy to make no parent supervision needed
This sounds great but I have a question. If I don’t have H&H, could I use sour cream or buttermilk? I hate Mayo!
Used to make scrambled eggs for my son while he was still in his high chair. I liked them well enough then, but now I feel like I cheated him. (Think maybe whipping the kosher salt with the eggs, H&H, the rubber spatula & slow cooking made the difference, along w/ maybe the chopped green onion blades, but, hey, don’t fool around! Just follow Amy’s recipe. You’ll be glad you did….
Another beautiful recipe to add to my love of eggs. Thanks!
This recipe is fantastic and so easy. I didn’t have any half & half or higher fat milk. I subbed about a tbs of mayo and tbs of whole milk cottage cheese. Folded in some Mexican blend cheese and (pre-steamed) red peppers toward the end. The mayo and cottage cheese melted beautifully to give that creamy texture and taste. Will be making again and again!
Absolutely the best, most delicious scrambled eggs I have ever had. I was going to make hamburgers for dinner when I thought I guess I’ll make scrambled eggs. Don’t know why I looked on the internet, I know how to make scrambled eggs. Thankfully I found your recipe. Yours are nothing like mine. I’ll never make them my way again.
Same they are so good
This is sososososo GREAT i love it so much with bacon
Eggs came out perfectly light and fluffy! Thanks for sharing this recipe! I added some finely slice green onion just before I put the eggs into the pan and it turned out perfect!
The best eggs I’ve ever eaten. I’m so proud of myself. My eggs were egg-celent!
I have been cooking for about 50 years and though my eggs were pretty darn good I learned something in your post and they were superb-my now go to recipe for scrambled eggs. Love your site. Thank you
Ummmmm. I love scrambled eggs with minced onion. This version beats anything I’ve previously made. Thanks!!
Sounds good gonna try the . This my sound a little crazy to some but I love blue berries in my scrambled eggs. If there good enough for pancakes why not
Turned out as described. Topped with five-cheese Mexican blend and miled salsa. Wife loved it and so did I. Thanks!
Turned out great! Thank you so much!
I’m so glad you mentioned the mayonnaise! I stumbled upon this when I ran out of milk Delicious!
How much mayonnaise did you use?
Years ago I bought a milkshake blender and decided one day to use it to scramble my eggs. I’ll salt and pepper them before blending and they come out completely mixed with a little froth on top. Sometimes I add milk, but the results are the same. Well blended eggs. Sometimes I saute peppers onions and mushrooms in the skillet that I cook my eggs in. When everything is sauteed I add my eggs and cook till done. Add a little cheese and enjoy.
Without a doubt these are the best scrambled eggs I have ever made! Moist and fluffy.
I made this recipe 3 days ago, ABSOLUTELY THE BEST SCRAMBLED EGGS EVER!!!?
These are deeeelish! Whenever mom made scrambled eggs for supper, she always put a bowl of sour cream on the table so we could put a spoon or two of sour cream on top of our eggs….. Mmmmm! I always added a hit of garlic salt to the top. Makes the meal more supper-y. Thanks for sharing….
I hate to admit this, but I melt Velvetta cheese into them while they cook. A half a slice per two eggs. Makes them creamy and delicious. And, of course, don’t overcook.
Haha! No need to be ashamed. It sounds good!
So sorry to hear you were all down with the flu! I should have drove out to Sac and brought my chicken noodle soup. Miss you guys! Hope everyone is on the mend. Xoxo
Yes, this method really does make a difference, especially not overcooking the eggs.
Great photos …. so mouth watering.
I’m so sorry to hear you were all so sick! I’m glad you didn’t end up in the hospital with the pneumonia.
I’ve been making scrambled eggs for decades and have never used a whisk or a spatula ~ I cannot wait to try these tonight!
I like adding both cheddar and, really at the very end, cream cheese. But first I’m going to try your recipe sans cheese.
I’m sorry it’s so belated but Happy New Year! Here’s hoping the rest of 2019 is a great year for you and that you all stay very healthy.
“Hugs”
This recipe and instruction is perfection!