How To Make The Absolute Best Scrambled Eggs
Updated
Updated
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!
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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
- ¼ cup half and half
- ¼ tsp coarse salt
- 1 tbsp 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 and 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!
Video
Notes
- Cook over medium-low heat only
- Whisk the salt in before cooking
- Remove eggs while still glossy
- Residual heat finishes cooking the eggs
- Whisk eggs thoroughly before cooking
- Use butter for the best flavor and texture
- Nonstick skillet works best
- Avoid over-stirring for softer curds
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
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I have made scrambled eggs this way for years, and I love how they come out so pillowy soft and flavorful! Your recipe is spot-on! Thank you for making your recipes fool-proof, even for a novice like me.
Delicious
The temp settings and cooking process is amazing for the results!!! Always wanted eggs this way… but always thought they were powdered eggs or something else.
I’m so happy to have learned this !!!
Scrambled egg which turned out the best we ever had from both a texture and taste basis.
Thank you.
This recipe might sound too simple to make a difference for regular ole scrambled eggs, but believe me It makes all the difference! I make scrambled eggs all the time and they’ve never turned out this good. I do Christmas breakfast for a crown every year and will use this recipe from now on, everyone loved them. Follow directions exactly, down to the recommended spatula.
Pretty good overall. The half & half makes them tasty. A little bit too salty though. Next time I make them I’ll use 1/8 tsp instead of 1/4 tsp.
I made these scrambled eggs using whole milk. They worked out perfectly. Certainly the best scrambled eggs I’ve ever made. Thank you for this great recipe.
Awesome
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!!! ?