How to Make Perfect Scrambled Eggs
on Mar 01, 2023, Updated Sep 05, 2024
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The best scrambled eggs: fluffy, light, amazing on their own — or with variations! Ready in 5 minutes.
We are in pursuit of perfect scrambled eggs. This easy recipe is for the best scrambled eggs; light and fluffy, bright yellow, pillowy, not too runny, or too well cooked.
Here is the step-by-step recipe to get those perfect scrambled eggs every time! All you need is some crispy bacon and an English muffin or toast, and breakfast is served. Also, think about pulling together a breakfast buffet for overnight guests!
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Scrambled eggs are one of the beginner recipes that every cook should master, and every cook can master. If you have kids, make sure they know how to make these before they head to school or out on their own. They are hard to mess up but conversely easy to make really well, so they are a great confidence booster.
You can include scrambled eggs in baleadas, breakfast tostadas, bagel breakfast sandwiches, biscuit breakfast sandwiches, and, of course, the classic Bacon, Egg, and Cheese.
Table of Contents
Fluffy, light, a sunny yellow, perfect scrambled eggs are ready in 5 minutes! Plus, variations to keep changing things up.
Ingredients for Scrambled Eggs
For basic scrambled eggs, you need just a few ingredients.
- Eggs – Check that your eggs are not bad before cracking them into a large bowl. The recipe uses 6 eggs, which usually feeds 2 to 3 people, though you can easily make more or less if needed.
- Unsalted butter
- Salt and pepper
Scrambled Egg Variations and Add-Ins
Once you have the basic scrambled eggs recipe down, you can add all sorts of things. Since you’re making scrambled eggs and not an omelet, you can stir any of the following ingredients right into the beaten eggs before they are added to the pan.
Feel free to mix and match the following ideas and ingredients or go with one of the favorite combos below. Adjust the amounts if you scale up or down from the 6-egg recipe that serves 2 people.
- Cheese: Add 2 to 3 tablespoons of shredded or crumbled cheese, such as mozzarella, cheddar, Monterey Jack, goat cheese, feta, or even American — any cheese works beautifully with eggs.
- Herbs: About 1 teaspoon minced fresh herbs, such as oregano, thyme, marjoram, and basil, or 1/4 to 1/2 teaspoon dried.
- Meat: Add 1/4 cup crumbled cooked bacon or sausage (keep an eye on any additional salt).
- Vegetables: Add 1/4 cup chopped or shredded vegetables, such as chopped tomato, zucchini, summer squash, or shredded carrot. Vegetables like broccoli or asparagus should be lightly cooked before adding. A variety of veggies make a colorful medley.
- Mexican Scramble – Try a few tablespoons of grated or crumbled cheese, a pinch of chili powder, slivered scallions, and maybe a couple of tablespoons of kidney or black beans with a bit of cooked corn. Top the cooked eggs with a spoonful of salsa and sour cream.
- Italian Scramble – Beat in a couple of slivered fresh basil leaves (or 1/4 teaspoon dried basil), 2 tablespoons shredded mozzarella and/or Parmesan cheese, and maybe a teaspoon or two or some chopped fresh or sundried tomatoes or Sun-Dried Tomato Pesto. You can add a dollop of pasta sauce on the side of your eggs if you like.
- Indian Scramble – A pinch of curry powder and cumin is very interesting in eggs. Serve the scrambled eggs with a spoonful of chutney and plain yogurt or sour cream.
- All-American Scramble – Add some slivered ham, shredded cheddar, and, for those who like their eggs old-school diner-style, some ketchup on the side.
How to Make Scrambled Eggs
The simplest dishes sometimes give us the greatest moments of pause, but just follow these steps for the kind of scrambled eggs you always wished you could make!
- Prepare the eggs: Crack the eggs into a medium-sized bowl, and add salt and pepper. Beat with a fork or a whisk until completely blended. For the fluffiest scrambled eggs, use a whisk and whisk vigorously to beat in air.
- Prepare the pan: Spray a medium-sized skillet with nonstick spray, or use a nonstick pan if you have one, and heat it over medium to medium-high heat. Add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan. Pour in the eggs.
- Scramble the eggs: Let them cook for a minute until the bottom starts to set slightly. Then, using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep moving them around so that the runny parts hit the pan.
- Serve: Stop just as they are done to your liking and turn them on to the plates — they’ll continue to cook a bit off of the heat. Season with more salt and pepper if desired.
FAQs
Milk in scrambled eggs — I am not a fan. I think it just makes them thinner, less fluffy, and dilutes the flavor. If you want to make your eggs a bit creamier, you can add 1 teaspoon of heavy cream or sour cream per egg. Adding more liquid will water the eggs down.
Whisk the eggs very thoroughly until they become foamy. The more air you whip into the eggs, the fluffier they will be. Give them some extra whisking just before you pour them into the pan to create an airy, fluffy texture.
Once in the pan, don’t stir the eggs constantly unless you want them to be very homogeneous in texture. I like to let the eggs sit for 10-20 seconds between stirs, which creates bigger, fluffier curds.
A nonstick pan will prevent the eggs from sticking, which can cause them to cook unevenly. However, a regular pan is also fine; just make sure to use butter and stir often. A silicone spatula is the best tool for making scrambled eggs in a nonstick pan and also works well in a regular pan.
Tips for Perfect Scrambled Eggs
- Let your butter melt completely and get a bit foamy before adding the beaten eggs. The eggs should make an audible sizzle when they hit the pan.
- Make sure the heat is set to medium to medium-high. If the heat is too high, the eggs will brown and become tough; too low will cause them to cook too slowly.
- If you want to be ultra-cautious, crack each egg, one at a time, into a small cup. Then sniff the eggs. Adding each egg to the bowl one at a time is insurance that one not-so-fresh egg won’t spoil the whole bowl.
- If a piece of eggshell falls into the eggs, don’t worry, but definitely get it out! The best way to pick out random pieces of eggshell is to use half of an eggshell as a scoop to fish it out.
- Don’t overcook the eggs. They will continue to cook when you remove them from the heat, so take them from the stove a bit before they are done to your desired doneness.
- A general rule of thumb for serving size is 2-3 large eggs per person.
What Can the Kids Do?
Most kids like eggs, which is a big relief in the breakfast/protein department. You should think of them as your ticket to introducing new flavors and ingredients. Just like chicken, eggs are a great blank protein slate…guess it’s not so surprising since they’re related.
This is a great place to let your kids get creative in the kitchen, too, in terms of making up their own recipes. Imagine scrambled eggs as the base for all kinds of add-ins; this also lets you and your kids think about them in terms of lunch or dinner.
Kids of all ages can crack the eggs (yes, it can be messy, but it’s a messy childhood rite of passage), stir them up, and stir in any add-ins they like (see Variations). Older kids can be supervised at the stove while they stir. It’s a great first stovetop cooking lesson since eggs require nothing more than some attention while stirring.
What to Serve With Scrambled Eggs
More Eggy Breakfast Recipes
- Perfect Omelet
- Best Biscuit Breakfast Sandwich
- Classic Bacon, Egg, and Cheese Sandwich
- Bagel Breakfast Sandwich
- Huevos Rancheros
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Best Scrambled Eggs
Ingredients
- 6 large eggs
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 teaspoons unsalted butter
Instructions
- Crack the eggs into a medium-sized bowl, add the salt and pepper, and beat with a fork or a whisk until completely blended.
- Spray a medium-sized skillet with nonstick spray, or use a nonstick pan if you have one, and heat it over medium to medium-high heat. Add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan.
- Pour in the eggs. Let them cook for a minute, until the bottom starts to set slightly. Then, using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again.
- Break apart any very large pieces as they form, and keep moving them around so that the runny parts hit the pan. Stop just as they are done to your liking and turn them on to the plates — they’ll continue to cook a bit off of the heat. Season with more salt and pepper if desired.
Notes
- Cheese: 2 to 3 tablespoons of shredded or crumbled cheese, such as mozzarella, cheddar, Monterey Jack, goat cheese, feta, or even American — all cheese works beautifully with eggs.
- Herbs: About 1 teaspoon minced fresh herbs, such as oregano, thyme, marjoram, and basil, or 1/4 to 1/2 teaspoon dried. A little bit will add a lot of flavor.
- Meat: 1/4 cup crumbled cooked bacon or sausage (you may need less salt if you use these salty meats).
- Vegetables: Add 1/4 cup chopped or shredded vegetables, such as chopped tomato, zucchini, summer squash, or shredded carrot. Vegetables like broccoli or asparagus should be lightly cooked before adding. A variety of veggies make a colorful medley.
This turned out great! Thank you so much for sharing this recipe. It was so easy I could make this in my smallest closet!
Hey, what spatula is that?
We really can’t remember where it came from. But this OXO spatula is very similar, tough, and heat resistant, so it’s perfect for scrambled eggs and almost everything else you would want to cook!