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!
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 my daughter got it. Then husband. (My son somehow escaped it!) And who has the energy to stand, let alone cook a meal, when you’re that sick?
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 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!
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.
Also check out how to make perfect hard boiled eggs and perfect poached eggs.
Watch the best scrambled eggs video for help!
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 Facebook, Instagram, Pinterest, and YouTube!
How To Make This Scrambled Eggs Recipe
The Best Scrambled Eggs
Ingredients
- 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
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!
Video
Notes
Nutrition
Other Notes
* this post contains affiliate links
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!