Best Scrambled Eggs Recipe

Follow these simple steps and recipe on how to make the absolute best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!

We’ve been eating scrambled eggs for daaaays now. Why? Well, they’re delicious. Obviously. But also EASY.

I’ve had the flu…which turned into pneumonia. Then my daughter got it. Then husband. (My son somehow escaped it!) And who has the energy to stand, let alone cook a meal, when you’re that sick?

Things we did while sick: went through seven boxes of tissues. CRAZY. Watched all four seasons of The Brady Bunch. OF COURSE. Had groceries delivered from Safeway. BEST THING. And I made a lot of scrambled eggs. They are perfect for breakfast, lunch, and dinner after all.

I make the best scrambled eggs, you guys. I used to cook basic scrambled eggs in a hurry like most people and didn’t think I was doing anything wrong. Then several years ago I watched Chef Curtis Stone make some, and it changed my egg-loving life.

You probably don’t think you need a recipe for them, but maybe you do! And it sure helps to know how to make them the right way. Trust me. Stop making dry, crumbly, flavorless eggs!

The Best Scrambled Eggs

Follow these simple steps and recipe on how to make the best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!

Prep: 3min

Total: 6min

Serving Size: 1 serving

Nutrition Facts: calories 251 kcal, Carbohydrate 2 g, Protein 15 g, Fat 19 g, Saturated Fat 9 g, Cholesterol 448 mg, Sodium 464 mg, servingSize 1 serving

Ingredients:

• 4 large eggs
• 1/4 cup half-n-half
• 1/4 teaspoon Kosher salt
• 1 tablespoon unsalted butter
• black pepper, for serving
• fresh chopped herbs, for serving

Instruction:

1. In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
2. Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
3. Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
4. Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
5. When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.
6. Remove from the heat when the eggs still shimmer with some moisture.
7. Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!

Soft and Creamy Scrambled Eggs

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Prep: 10min

Total: 15min

Yield: Makes approximately 2 servings

Nutrition Facts: calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 380 mg

Ingredients:

• 1/2 tablespoon butter
• 4 large eggs
• 1/8 teaspoon kosher salt, or more to taste

Instruction:

1. Melt the butter in a medium non-stick pan over medium-low heat.
2. Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
3. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
4. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
5. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

How to Make Scrambled Eggs

The secret to the best scrambled eggs? Whisk them well, add some milk and a bit of salt, and cook them slowly and gently. These scrambled eggs are soft, fluffy and perfect!

Prep: 4min

Total: 7min

Yield: 2

Serving Size: 2 eggs

Nutrition Facts: servingSize 2 eggs, calories 153 kcal, Carbohydrate 1 g, Protein 12 g, Fat 11 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 334 mg, Sodium 151 mg, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 4 large eggs
• 2 tablespoons milk
• pinch salt (to taste)
• 1-2 teaspoons unsalted butter (for cooking)
• black pepper (if desired, for serving)

Instruction:

1. Crack the eggs into a medium mixing bowl.
2. Add the milk to the bowl. Whisk vigorously, until eggs and milk are completely combined and uniform.
3. Add a sprinkle of salt and whisk to combine.
4. Place the butter in a nonstick skillet and heat over medium heat until melted. Use a rubber spatula to spread the butter around over the bottom of the pan.
5. Pour the egg mixture into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.
6. Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out or browned.
7. Serve immediately, with a sprinkle of black pepper, if desired.

Perfect Scrambled Eggs

Prep: 0 5min0

Total: 0 10min0

Instruction:

1. Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
2. TIP: Odds are you’re going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you’re cooking. Cold plates suck the heat right out of food.
3. Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it’s needed.
4. Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
5. Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Gordon Ramsay’s Scrambled Eggs

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