How to Make the Best Scrambled Eggs
How to Make the Best Scrambled Eggs

The secret of the best scrambled eggs? Milk and butter, a good whisk and a non-stick pan over low heat. Big, fluffy, luxurious scrambled eggs in under 10 minutes!

In this recipe

  • French-style eggs vs. fluffy eggs with large curds
  • Butter + milk = The best scrambled eggs
  • Tips for fluffy scrambled eggs
  • Mix-ins and when to add them
  • The best pan for scrambled eggs
  • Make-Ahead or Frozen Scrambled Eggs

If sleep is heaven and late morning frantic searches for homework, backpacks, umbrellas, lunch and jackets are hell, then scrambled eggs for breakfast is the blissful purgatory in between. With dim lights and good food.

You reach out and slowly flick the light switches, one at a time, to allow your eyes to adjust to the mornings. I hug them and offer them a glass of milk.

While my daughter is a “toast and sliced ​​fruit for breakfast” girl, my son is a hardy eater. Pancakes and oatmeal are part of the weekly rotation, but mostly my son asks for scrambled eggs. I’ve made so many batches in so many ways over the years I could do them in my sleep.

Video: how to make the best scrambled eggs


Fluffy scrambled eggs

French-style eggs vs. fluffy eggs with large curds

While I appreciate the creamy little curds of French-style scrambled eggs, my son and I both prefer fluffy scrambled eggs rolled in big, pillowy curds. There’s something about their looks – sturdy yet reassuring – that helps a person transition into a morning’s insane rush.

i found this Butter and dairy make the fluffiest, most luxurious scrambled eggs. The fat in the cream coats proteins in the eggs. This limits excess fluid loss and contributes to looser eggs. Without that extra fat, the proteins can release too much liquid, creating a denser scrambled egg.

Whipped cream definitely makes the fluffiest eggs, but leaves a greasy film on my tongue after eating the eggs, which I don’t like. Eventually, I chose whole milkmaking eggs that are rich and fluffy, but still tender enough to please my taste buds.

Tips for fluffy scrambled eggs

Dairy additions aside, the size of your curd has a lot to do with air, heat, and technique. As long as you keep these three things in mind, your scrambled eggs will be delicious, whether you mix your eggs with whole milk, cream, or water, or use butter or oil to cook them.

  • Think Michael Jackson and just smack it: Get out a small mixing bowl (yes, even for two eggs) and a whisk—a cereal bowl and fork won’t do. Whisk the eggs aggressively so they are uniform in color and foam. This has two functions—color and ventilation. The beating adds air to the eggs, which helps them fluff up as they cook. Second, it produces an even golden color. You don’t want chunks of yolk and egg white in your end product.
  • Low and Steady wins the race: Start with your pan on medium-high to melt the butter, but once you add the eggs reduce the pan to medium-high. You want the curd to form gently and slowly in the pan. The same rule applies whether you’re boiling two eggs or ten.
  • Getting pushy: To form a light, fluffy curd, use a rubber spatula to gently and slowly scrape the eggs from one edge of the pan to the other.
  • Healthy Shimmer: The eggs are done when set, but still glistening with moisture. If you cook until dry, they will be very dry and gummy when you sit down to eat them.

Don’t overcook your eggs! I once heard a chef say that the best scrambled eggs are the consistency of dog drool. I got his point, but the visual is hard for me to sidestep. Your eggs are done when they’re no longer runny, the curds are big and clumpy but still glistening with moisture.

Mix-ins and when to add them

Anything goes when it comes to turning your scrambled eggs into a larger meal. Feel free to add leftover meat, veggies, herbs, or cheese to your eggs. When you create something you hate, you don’t travel much, so go all out and go crazy. It’s a low-risk kitchen experiment; Eggs are inexpensive and require a minimal investment of time.

One of my favorite scrambled egg combinations is corn and chives. (I’m from Nebraska, so I’m geographically obligated to include sweetcorn in as many recipes as possible.) Other possible combinations to consider are peppers and goat cheese; Ham, onion and mushrooms or spinach and tomatoes. I’ve also been known to add roasted vegetables like cauliflower left over from the previous night’s dinner.

There are a few things to keep in mind when adding these ingredients to your eggs. Certain meats and vegetables can stain eggs (bacon, ham, and mushrooms are the first that come to mind). Additionally, cooking your ingredients along with your eggs can overcook the eggs, making them rubbery and dry or soggy and watery.

For the best eggs with extras, follow these tips:

  • Pre-cook your vegetables to release extra moisture.
  • Par-cook the meat in a separate pan to prevent discoloration of the eggs.
  • Fresh herbs will help brighten the taste of eggsdon’t be afraid to add basil, chives, or parsley.
  • Add meat, cheese, vegetables and herbs towards the end of cooking the eggs, just long enough to mix in and warm through. Alternatively, keep them separate and serve them on the plate with your eggs.

The best pan for scrambled eggs

The very best pan for scrambled eggs is a non-stick pan, as the eggs slide easily without sticking to the pan. You can also use a cast iron skillet as long as it’s well seasoned (otherwise the cast iron can turn your eggs greenish!). A stainless steel can also be used in a pinch, but use some extra butter or oil to keep the eggs from sticking too much.

Make-Ahead or Frozen Scrambled Eggs

According to the American Egg Council, you can crack and mix the eggs together and refrigerate them up to two days in advance without sacrificing quality. Wait to add salt, cream, or milk until the day you prepare them.

When I go camping with my family, I often crack a dozen eggs into a ball jar and put it in the cooler. It makes preparing breakfast a breeze, and I don’t have to worry about delicate eggshells jostling around in a cooler.

Once cooked, scrambled eggs are best eaten immediately, or at least the same day, but they will keep in the fridge for three to four days.

  • For warming up chilled scrambled eggs, Melt some butter in a pan over medium heat. Add the eggs; They will likely clump together. After the eggs have been in the pan for a minute, gently press down on them with the back of a rubber spatula to break up the curds into smaller clusters. Turn them over in the pan to butter and warm the curds. Two eggs should take about three minutes to heat through on the stovetop. The texture isn’t quite the same as freshly made, but they’re still delicious.
  • You can also freeze scrambled eggs. People make it with quiche, egg cups, and homemade egg and sausage sandwiches all the time. I’ve personally never frozen scrambled eggs on my own, but this website provides step-by-step instructions on how to freeze and thaw scrambled eggs.

More ways to enjoy scrambled eggs!

  • Joe’s Special (scrambled eggs with spinach, beef and mushrooms)
  • Tomatillo scrambled eggs
  • Tuscan scrambled eggs
  • Scrambled eggs with kale and mozzarella
  • Chorizo ​​​​and eggs

How to make the best scrambled eggs

preparation time
3 minutes

cooking time
6 minutes

total time
9 minutes

1 serving

These eggs look just as good stacked high on a piece of toast as they do next to sausage and hash browns or sautéed spinach and avocado.

If you use other ingredients, make sure they are fully cooked before adding them to the eggs.


  • 2 big eggs

  • 1 tablespoon whole milk

  • 1/2 tablespoon butter

  • 1/8 teaspoon Salt

  • Fresh ground pepper

  • interferencelike left over Meat, cooked vegetablescheese or herbs


  1. Melt butter in a small pan over medium heat
  2. Whisk eggs:

    Beat two eggs in a small mixing bowl. Add milk and salt. Aggressively stir the mixture until it is uniform in color and texture and slightly foamy. You want the white and yolk to be fully combined.

  3. Stir the eggs:

    Add the eggs to the hot pan and immediately reduce the heat to medium-low. Use a rubber spatula to scrape the eggs from one end of the pan to the other.

    Proceed with this, carefully and slowly, always pushing the cooked eggs off the bottom of the pan and letting the uncooked egg take its place.

    When the eggs are mostly cooked but look fairly soggy with what appears to be runny egg around the curd, slowly fold the eggs in on themselves once or twice. You want to bring the eggs together, like a fluffy ball of dough. At this point, add cheese, meat or vegetables.

  4. Serve immediately:

    Remove the eggs from the pan when the eggs are firm but still glistening with moisture and transfer to a plate. Finish with freshly ground pepper. Garnish with fresh herbs if desired.

nutritional information (per serving)
205 calories
16g Fat
2g carbohydrates
13g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!