This super easy Fluffy Scrambled Eggs Recipe is more of a technique rather than recipe, resulting in creamy, fluffy eggs every time!
Have you struggled with getting that perfectly creamy scrambled egg? Do you always end up with dried out and tough eggs? With just a few small tweaks, you’ll be SHOCKED at how easy it is to get literally the best eggs you’ve ever tasted, right in your own kitchen!
How To Make Scrambled Eggs:
- This recipe only consists of butter, eggs, salt and pepper. That’s it!
- Start by whisking your eggs in a bowl until they’re a solid yellow color. You don’t want to see any darker bits of yolk, no clear egg whites, just one, unified color.
- Place a little bit of butter in a non-stick pan over medium heat and let it melt and start to slightly bubble.
- Pour in your whisked eggs and let them sit for just about 20 to 30 seconds.
- Use a wooden spoon or spatula to gently push and pull the eggs from the sides of the pan until the bottom layer of cooked eggs holds together, allowing the top layer of uncooked eggs to reach the bottom of the pan.
- Keep doing this, slowly and gently until the majority of the eggs are cooked. The eggs should have a glossy sheen to them.
- Remove the pan from the heat just before they look like they’re done.
- Season with salt and pepper (top with cheese if desired), and let sit for just a minute before serving.
Don’t Add Milk To Scrambled Eggs
I used to think that if I added milk or cream to the eggs it would make them more fluffy, or even stretch them out a bit further, but that’s not the case. Milk only dilutes the flavor of the eggs, and that’s not ideal. So you can stop adding milk to eggs now. You’re welcome.
What Kind Of Eggs Should I Use?
I’ve made scrambled eggs with my backyard chicken’s eggs, store bought, organic, brown, white, and even blue… they all come out the same when using this method! You really can’t go wrong with any type of egg. Just make sure you’re whisking until it’s that unified, solid yellow color!
Can I Scramble Egg Whites?
You bet! You can definitely scramble egg whites the exact same way as the whole egg. Just make sure to whisk real good to break up the egg whites and then follow the directions; making sure to remove from the heat while they are still glossy and moist.
Is Butter Necessary For Scrambled Eggs?
Yes. Please please please, try this recipe using butter! The butter does double duty with this recipe. It coats the bottom of the skillet to prevent sticking, while also providing the necessary fats to make your eggs suuuuuper creamy and delicious. Trust me, it’s worth the extra calories.
- I’ve tested this recipe countless times and typically all that is needed is about 1/2 of a tablespoon (for smaller batches) up to 2 tablespoons (for larger batches).
- If you’re dairy free– you can use extra virgin olive oil in place of the butter.
Push or Pull, Don’t Stir!
This might be the most important part of HOW to cook scrambled eggs, so listen up!
- Fight the urge to constantly stir the beaten eggs once they hit the pan. Let them sit and get cooked on that bottom layer for just about 20 seconds (depending on how hot your pan is).
- Push or Pull the eggs with a spatula from the sides, gently across the pan. You should see layers of scrambled egg start to push up, while uncooked eggs quickly fill in the cavity you just created.
- Keep doing this, letting that layer of uncooked eggs have a moment to cook before pushing or pulling again.
The layers of egg will be glossy and moist, which is just what you want.
Once you see that the eggs are still a little wet, but the majority of the eggs are cooked (no runny eggs falling back to the bottom of the pan) (see picture below for reference), you’ll quickly remove the pan from the heat.
The residual heat from the pan and the eggs will continue to cook the eggs without drying them out.
What Type Of Pan To Use:
My go-to pan for scrambled eggs, or really any sort of egg dish, is a non-stick omelette pan. You should always have at least one “egg pan” in your arsenal. You don’t need anything expensive, just a pan with a good non-stick coating. Here are some tips for keeping the pan in tip-top shape.
- Never use metal utensils with your non-stick pan. Stick with wood or silicone.
- Hand wash your pan to give it the longest life.
- Don’t use abrasive scrubbers when washing, just a soft sponge, warm water and soap should do it!
When To Season Your Scrambled Eggs:
I prefer to season my eggs either halfway through the cooking process, or immediately after they’re done cooking. I don’t like to season the eggs before I cook them because the pepper always clumps and doesn’t distribute evenly.
- Season with salt and freshly cracked pepper
- If desired top with shredded cheese just after cooking, allowing the cheese to melt in with the residual heat.
- More Scramble Egg Toppings: Diced Green Onions, Crumbled Bacon or Ham, Chopped Cilantro, Sliced Avocado, Diced Tomato, etc.
Can I Make Scramble Eggs Ahead Of Time?
Yes!! I’ve had fantastic results with making a big batch of these scrambled eggs, refrigerating and then reheating in the microwave in the morning for breakfast during the week.
- Make sure you follow the directions and don’t overcook the eggs.
- Store the cooked eggs in an airtight container in the fridge for up to 5 days.
- Reheat, with the lid slightly open, in the microwave until the eggs are heated through. Keeping the lid on will steam the eggs and not let them dry out.
What To Serve With Scrambled Eggs?
- The Best Classic Pancake Recipe
- Super Simple French Toast
- Fluffy and Buttery Waffles
- Crispy Bacon or Sausage
I have turned egg haters into egg lovers with this simple technique. You’re going to LOVE the taste of these eggs, I just know it!
Helpful Products To Make This Recipe:
Fluffy Scrambled Eggs Recipe
Instructions
- Whisk eggs in a small bowl until the mixture is a solid, unified color (no clumps of egg whites or yolk).
- Heat a non-stick pan over medium heat and add in the butter, swirling to coat the pan. Let the butter start to bubble slightly, then pour in the eggs.
- Let the eggs sit for about 20 seconds, letting the bottom layer of the eggs start to cook. Use a wooden spoon or spatula to gently push or pull from the sides of the pan, towards the center of the pan, scraping the bottom layer. The top layer of eggs should fill in the gap where you just scraped. Let that layer cook, and then push and pull again.
- Keep doing this until the eggs are cooked and still look glossy and moist, then REMOVE the pan from the heat. The residual heat will continue to finish cooking the eggs without overcooking.
- Season with salt and pepper to taste. Enjoy right away.
Notes
- Make sure you follow the directions and don't overcook the eggs.
- Store the cooked eggs in an airtight container in the fridge for up to 5 days.
- Reheat, with the lid slightly open, in the microwave until the eggs are heated through. Keeping the lid on will steam the eggs and not let them dry out.
Nutrition
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Banana Crumb Cake Recipe
Barbara George
These are great thank you
Liz
Perfect way to make eggs! So buttery and smooth!
Shawn
I’m so glad you enjoyed them!!
Ed Carnes
I love scrambled eggs as does my wife. I`ve learned to make them fluffy and rich tasting is to add heavy cream when beating them. Don`t be stingy with the cream. Try it, you will probably like it.
Dee
That’s how I make mine, too. I always add heavy cream to them when scrambling. It makes them sooooo much better!
Jan
Thanks Shawn! This is absolutely the best way to make scrambled eggs! I used my Grandma’s 45 yo cast iron skillet + clarified butter. (Flash freeze in baking pan, cut into squares, freeze in ziplock) Oh & ketchup on those scrambled eggs
Shawn
Nice! I would love to see that cast iron skillet, how awesome!