How to Make Scrambled Eggs – fluffy & perfect!
Learn how to make scrambled eggs that taste better than the ones at your favorite diner! Please your crowd with perfectly cooked, light, fluffy eggs using this simple (and totally flexible) recipe!
This is a recipe for one person (2 eggs), but you can easily double or triple the recipe (or more!) to make as many as you need for a crowd. Or, to make them look pretty in pictures – shown here is a triple batch. The bonus of knowing how to cook eggs to just the right texture means you leave a little wiggle room for being able to keep them warm in the pan for a couple minutes without having them overcook!
About this recipe
As much as this blog focuses on pancakes, some days breakfast isn’t complete without a side of eggs (and bacon)! Every day if you ask me, I’m a huge egg fan. Not just any eggs, but delicious, perfectly cooked, fluffy scrambled eggs!
There’s nothing complicated about it, but having a recipe to follow with easy instructions can be the difference between the best scrambled eggs you’ve ever had and the rubbery, nearly green kind no one likes (we’ve all been there).
Once you learn how to make scrambled eggs the basic way, you can then switch up the seasoning to your liking. Make it without butter and without milk if you want, and maybe toss in some cheese! Try them with ghee and a sprinkle of everything bagel seasoning. The options are endless, and scrambled eggs are a universal side dish that pretty much go with anything!
If you’re in a hurry, try giving microwave scrambled eggs a try.
What you need
Besides eggs, you’ll need a few basic pantry staples.
- Milk – Milk helps keep the eggs from drying out and brings out a creamy texture. If you’re in a pinch, you can use water. Whole milk (or even heavy cream) will give you the silkiest, richest eggs.
- Kosher Salt – While eggs are great, they definitely need some salt or seasoning! If you don’t have kosher salt you can use sea salt or table salt. If you use table salt, reduce the amount slightly.
- Black Pepper – Adjust the amount to your tastes. Don’t like pepper? Leave it out.
- Butter – Butter is used for two reasons. First, to help prevent the eggs from sticking to the pan. Second, it gives the eggs a bit of a buttery flavor. Use unsalted if you’re adding extra salt. You can also use oil or ghee if preferred.
- Chives – Chives add a nice pop of green as a garnish for serving and they also add a great subtle onion flavor. They are especially good when used alongside cheese. Chives are optional, as is the cheese!
How to make them
In a small bowl, whisk eggs with milk until slightly foamy and uniform in color, a pale yellow that has a bit of a whipped look.
Heat a small, nonstick frying pan over medium-low heat. Add oil or butter once it has heated. Add eggs.
TIP: Do not add the butter before then, or it will start to brown and turn your eggs brown!
As you see the eggs setting around the edges, use a rubber or silicone spatula to gently push the eggs into the middle of the pan. Sprinkle with salt and pepper.
Continue to cook, folding and stirring the eggs every few seconds, but not constantly.
When the eggs still look wet but are mostly set, remove them from heat. If desired, let the eggs continue to cook in the warm pan, stirring or flipping over until no liquid egg remains.
Serve immediately, sprinkled with chives if desired.
Using fresh eggs would be the first thing you want to do! Whenever possible, free-range, organic eggs typically have a fresher, better taste to them. Of course, that’s not always possible, and anyway you slice it, this recipe will be amazing. Additional flavor additions are another way to get them to taste better. Some seasoning, added shredded or crumbled cheese, tossing them with some sausage or home fries, and even serving with a side of hot sauce or (dare I say it) ketchup!
Adding milk is a great idea but not a must. If you happen to like your eggs dry, make your scrambled eggs without milk. Milk does add a creamier, slightly wet, texture for those that like them that way. It also helps the eggs stay fluffier.
There are a few things to keep in mind here. First and foremost, make sure you have a great nonstick pan. Also, you don’t want the pan too hot or too cold! Make sure you’re not adding the eggs before it’s heated up to the correct temperature. Cooking in batches also helps, that way you’re not overcrowding the pan. If you’re making eggs for a crowd, consider only using about 6 eggs at a time. Lastly, butter and oil help a lot!
How to make these eggs your own
- Switch up the seasonings. Try everything bagel seasoning, a sprinkling of Italian seasoning, or red pepper flakes.
- Sprinkle in your favorite sharp cheddar, Monterrey Jack, Colby, or Swiss. Crumble in feta or goat cheese.
- Toss scrambled eggs with ham or bacon crumbles.
- Serve with additional herbs like oregano, or basil, chimichurri, or a pesto sauce.
- A little extra flavor in the egg mixture such as Worcestershire or tabasco is nice.
Make Ahead Ideas
Eggs are best served immediately. However, if you are cooking a large amount in batches, you can keep them warm in an oven-safe dish, covered, in the oven (preheated to 175-200ºF) while you wait. Keep an eye on them, as they may turn grey if left sitting in the heat for too long. Not to worry, it’s not dangerous, it just doesn’t look appetizing!
Again, scrambled eggs are best eaten fresh, but you can keep any leftovers in an airtight container for up to 3 days.
The quickest and easiest way to reheat eggs is to pop them in the microwave (30 second intervals) to heat through.
Master cooking all types of eggs! We also have guides for cooking over easy eggs (the perfect runny egg!), over medium eggs (I personally love the “jammy” yolk in this one), and over hard eggs. And if you haven’t tried basted eggs, you’ll love that cooking method!
Get the Recipe: How to Make Scrambled Eggs – fluffy & perfect!
- 2 large eggs
- 1 tablespoon milk
- 1/8 teaspoon kosher salt more to taste
- 1/8 teaspoon coarse ground black pepper more to taste
- 1 teaspoon butter or oil for pan
- Chives or other fresh herbs for garnishing optional
- In a small bowl, whisk eggs with milk until slightly foamy and uniform in color (you shouldn’t be able to see dark yellow from the yolk or clear from the whites of the eggs).
- Heat a small, nonstick frying pan over medium-low heat. Add oil or butter.
- Add eggs and as you see them setting around the edges, use a rubber or silicone spatula to gently push the eggs in to the middle of the pan from the outside the pan. Sprinkle with salt and pepper.
- Continue to cook, folding and stirring the eggs every few seconds, but not constantly.
- When the eggs still look wet but are mostly set, remove from heat. If desired, let the eggs continue to cook in warm pan, stirring or flipping over until no liquid egg remains.
- Serve immediately.
- Multiply recipe as needed to increase servings. Photos depict a triple batch.
- Make them your own: Switch up the seasonings to something like everything bagel seasoning, a sprinkling of Italian seasoning, or red pepper flakes. Sprinkle in your favorite cheese. Toss scrambled eggs with some ham or bacon crumbles. Serve with additional herbs like oregano, or basil, chimichurri, or a pesto sauce.
- Make Ahead Ideas: Eggs are best served immediately. However, if you are cooking a large amount in batches, you can keep them warm in an oven-safe dish, covered, in the oven (preheated to 175-200ºF) for a short time while you wait. They will be dryer and more well-done.
- Storage Suggestions: Scrambled eggs are best eaten fresh, but you can keep any leftovers in an airtight container for up to 3 days.
- Reheating Tips: The quickest and easiest way to reheat eggs is to pop them in the microwave (30 second intervals) to heat through.