Best Scrambled Eggs

5 from 2 votes

The best scrambled eggs: fluffy, light, amazing on their own — or with variations! Ready in 5 minutes.

Prep Time1

Cook Time4

Total Time5

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: People

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.

Want more from your scrambled eggs? Feel free to mix and match the following ingredients:

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.