The Best Scrambled Eggs

These soft, fluffy scrambled eggs cook up perfectly creamy and buttery every time with just a few simple ingredients and one skillet. A gentle low-heat method creates big curds and keeps the eggs tender instead of dry or rubbery, making this an easy foolproof breakfast recipe ready in less than 10 minutes.

Prep Time3

Cook Time3

Total Time6

Course: Breakfast

Cuisine: American

Keyword: scrambled eggs, scrambled eggs recipe, the best scrambled eggs

Servings: servings

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

Use fresh, high-quality eggs for the best flavor and texture.
Whisk until smooth and slightly frothy for fluffier eggs.
Half-and-half creates rich, creamy eggs.
Cook over medium-low heat for soft, tender curds.
Use a nonstick skillet and rubber spatula for best results.
Remove the eggs while they still look slightly glossy.
Season with black pepper and fresh herbs before serving.
For larger batches, use a wider skillet or cook in batches.
Scaling the recipe: This recipe was developed using 4 large eggs. For larger batches, use a wider skillet or cook in batches to avoid watery eggs. For smaller batches, reduce the cooking time since eggs cook much faster. More detailed information is included here.

Nutrition