Learn How to Make Scrambled Eggs that are soft, fluffy, and so satisfying. Watch the simple technique in the video tutorial below. This method is golden and produces the best Scrambled Eggs.

Eggs are a staple ingredient in our breakfast rotation so we’ve perfected our favorite ways to cook them, from Poached Eggs to Boiled Eggs. This Scrambled Egg recipe is another versatile breakfast that anyone can master. 

Fluffy scrambled eggs on a plate garnished with chives, next to crispy bacon and a fork.

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Perfect Scrambled Eggs Recipe

Move over, Gordon Ramsay (also, just kidding in case he ever reads this, in that case, heyyy!) We’re making the best scrambled eggs that are light, fluffy, airy, and so easy. All you need are eggs, milk, salt, a pat of butter, and 5 minutes. The result is soft and creamy eggs that are rich in protein and flavor. 

Scrambled eggs are one of the most versatile breakfast foods. Since they don’t require any prep or lead time, they’re perfect for busy mornings and leisurely weekend brunches. Serve them in Breakfast Burritos with Homemade Tortillas, or keep it classic with a side of Crispy Oven-Baked Bacon. You’ll always find new ways to eat them!

Scrambled Eggs Video

Watch Natasha prepare perfect scrambled eggs that are light, fluffy, and creamy, with just 4 ingredients. Eggs are a protein-packed breakfast that anyone can make in minutes.

Ingredients

Below is a short list of what you’ll need to make scrambled eggs. Don’t forget to scroll to the recipe card with the full ingredient measurements and recipe details:

  • Eggs – Our star ingredient. Fresh eggs are best for the creamiest scramble. 
  • Milk – Any milk will work to whisk into the eggs before you scramble them. The added moisture makes the eggs extra soft. You can also use water.
  • Salt – We use fine sea salt to enhance the flavor of the eggs.
  • Butter – You’ll need unsalted butter for cooking the eggs in the pan, or substitute it with olive oil for dairy free.
  • Garnish – Finely chopped chives and freshly cracked black pepper for serving. This is optional, but it does bring an additional depth of flavor to your eggs. See below for more scrambled egg topping ideas.
The ingredients for scrambled eggs.

Pro Tip: Use the freshest eggs you can find when making scrambled eggs as the flavor and texture will be better. Eggs from a carton will work in a pinch, but fresh is best.

Tips for the Best Scrambled Eggs

  • Patience – don’t try to rush the process, continue scraping the bottom of the skillet to lift the cooked part of the egg.
  • Lower Heat – keep the skillet over medium-low heat so you don’t overcook parts of the egg.
  • Don’t Overmix – Avoid over-scrambling and over-cooking, as your eggs will turn out deflated and crumbly.
  • Turn off the heat early – Remember, the residual heat from the skillet will continue cooking your eggs even when you turn off the heat, so turn it off just before it reaches your desired doneness.

How to Make Scrambled Eggs

Making delicious and fluffy scrambled eggs is a quick, 3-step process. This is our tried-and-tested technique that creates the best eggs every time:

  1. Combine – First, whisk together the eggs with a bit of milk and salt. You’ll want to beat the eggs well so they’re evenly combined.
  2. Heat – Melt butter in a non-stick skillet over medium-low, then add the beaten eggs. Allow the eggs to sit until they’re set at the edges.
  3. Scramble – Use a silicone spatula to slowly pull the cooked edges inwards, towards the middle of the pan. Continue to gently scrape the eggs in circles, letting the liquid eggs take the place of the cooked ones until you have a soft, fluffy scramble. Remove the pan from the heat just before they reach your desired doneness so they don’t overcook.
Photo collage showing the process for how to make scrambled eggs in a skillet.

Scrambled Egg Add-ins

A perfect scrambled egg is delicious and filling on its own, or you can sneak in extra veggies and other ingredients for even more nutrition and flavor. We recommend using add-ins that are already cooked to avoid overcooking the eggs. 

  • Cooked diced bell pepper
  • Sautéed mushrooms
  • Sautéed onions
  • Fresh Spinach

Scrambled Egg Toppings

If you want to turn your scrambled eggs into a full breakfast, try these toppings and sides:

  • Shredded Cheese – We love mozzarella. The heat from the eggs makes it all melty and delicious.
  • Diced Tomatoes – try whole diced tomatoes, sun-dried tomatoes, or cherry tomatoes
  • Bacon – Bacon and eggs are a perfect pair.
  • Herbs – Finely chopped chives, basil, or thyme leaves.
  • Sauces – Give the eggs a drizzle of hot sauce (like Sriracha or Tabasco)
  • Salsa – For a Southwestern twist, top your eggs with Pico De Gallo or Roasted Tomato Salsa.
Fluffy scrambled eggs on a plate garnished with chives, next to crispy bacon and a fork.

Common Questions

Should salt be added to scrambled eggs?

There’s an age-old debate on whether salt should be added at the beginning, or at the end when scrambling eggs. I can never tell the difference. My husband adds salt at the end while I always add it at the beginning so I don’t forget!

Should I pepper my eggs?

I prefer to use black pepper as a garnish after the eggs are cooked. Otherwise, it tends to sink to the bottom of the pan, creating an unappealing layer of pepper rather than dispersing through the eggs.

Can I double the recipe?

Yes, though I’d recommend using a larger non-stick pan.

How do I get creamy scrambled eggs?

The beauty of this recipe is you can cook the eggs to your desired doneness. Turn off the heat just before the eggs get to your desired tenderness.

Close up of fluffy scrambled eggs on a plate garnished with chives, next to crispy bacon.

Scrambled Eggs Serving Suggestions

Scrambled eggs are super versatile, and you can use them in a variety of recipes like Breakfast Quesadillas, and even Chicken Fried Rice. Here are more delicious ideas for serving:

Make-Ahead

When it comes to leftovers or preparing your eggs ahead of time, storing and reheating scrambled eggs is a breeze:

  • To Refrigerate: Once the eggs have cooled, store them airtight in the fridge for up to 3-4 days, according to USDA recommendations.
  • Freezing: If you know you’ll be freezing your scrambled eggs, I recommend undercooking them ever so slightly so that they stay soft when they’re reheated. Transfer the cooked and cooled eggs to a freezer-safe bag or container, and keep them frozen for up to 3 months. Thaw the scrambled eggs in the fridge before reheating.
  • To Reheat: For the stovetop, warm them in a pan with a bit of butter until they’re hot throughout. To microwave, transfer to a microwave-safe dish, heating in increments while stirring gently in between until heated through.
Fluffy scrambled eggs on a plate garnished with chives, next to crispy bacon.

Once you know how to make scrambled eggs, the sky’s the limit when it comes to ways to enjoy them. We’d love to hear your favorite ways to serve your creamy eggs in the comments. 

More Easy Breakfast Recipes

If you love simple and delicious breakfast recipes, here are more easy ideas to try:

Natasha's Kitchen Cookbook

The Best Scrambled Eggs Recipe

5 from 22 votes
Author: Natasha Kravchuk
Fluffy scrambled eggs on a plate garnished with chives, next to crispy bacon and a fork.
Learn how to cook perfect scrambled eggs that are soft, fluffy, and satisfying. This 5-minute method is simple but golden and makes the absolute best scrambled eggs.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

Ingredients 

Servings: 2 servings

Instructions

  • In a medium mixing bowl, add eggs, milk, and salt, and beat together with a fork until eggs are very well blended.
  • Place a large non-stick skillet over medium/low heat. Melt in butter. Once butter is foaming, add well-beaten eggs. Let eggs sit for a moment until you see them starting to cook at the edges and bottom.
  • Use a silicone spatula to pull the cooked eggs toward the middle, letting the liquid eggs take the place of the cooked eggs and working around the skillet as you go.

Nutrition Per Serving

183kcal Calories1g Carbs12g Protein14g Fat6g Saturated Fat2g Polyunsaturated Fat5g Monounsaturated Fat0.3g Trans Fat343mg Cholesterol277mg Sodium150mg Potassium0.03g Fiber1g Sugar723IU Vitamin A1mg Vitamin C71mg Calcium2mg Iron
Nutrition Facts
The Best Scrambled Eggs Recipe
Amount per Serving
Calories
183
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
343
mg
114
%
Sodium
 
277
mg
12
%
Potassium
 
150
mg
4
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.03
g
0
%
Sugar
 
1
g
1
%
Protein
 
12
g
24
%
Vitamin A
 
723
IU
14
%
Vitamin C
 
1
mg
1
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch
Cuisine: American
Keyword: best scrambled eggs, how to make scrambled eggs, scrambled eggs
Skill Level: Easy
Cost to Make: $
Calories: 183

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Shirley Cawthorne
    March 25, 2024

    Wish I could find your Keilbasa and scrambled eggs recipe again

    Reply

  • JimboInTexas
    January 9, 2024

    Thank you so much Natasha for this wonderful recipe & video! My scrambled egg making game has always been weak, maybe because I prefer my breakfast eggs over-medium with slightly crispy edges or because I have always been overcooking my scrambles. But now I love mine, especially with pre-cooked add-ins, and also my crispy potato & egg with fresh flour tortilla breakfast (heck I eat them anytime of day…lol) tacos or stir fry recipes are so much better now thanks to you!

    Reply

    • Natasha's Kitchen
      January 9, 2024

      Glad this was helpful! Thank you for sharing that with us.

      Reply

  • Sean
    May 24, 2023

    The best piece of advice I ever got for cooking scrambled eggs was that if they look done in the pan, then they will be overcooked on the plate. Since that day 10 years ago, I’ve made perfect (for me) scrambled eggs every time.

    Reply

    • Natashas Kitchen
      May 24, 2023

      That is a great tip! Thank you so much for sharing that with us, Sean!

      Reply

  • Angela
    April 20, 2023

    Hi! Where do I find the handheld beater? Love your recipes and videos
    Thanks 😊

    Reply

    • Natasha's Kitchen
      April 20, 2023

      Hi Angela, you can find my kitchen tools in my Amazon Affiliate Shop.

      Reply

      • ATHENA LOPEZ
        May 24, 2023

        I can’t seem to fine that handheld beater on Amazon Affilliate Shop. Is their some where else I could look.

        Reply

  • August
    February 27, 2023

    My wife likes her scrambled eggs soft and just cooked with no raw spots. Your recipe, like all I’ve tried, turns out perfect every time. Turning off the heat gives a minute to serve them at just the right doneness. Thanks, August.
    She loves them.

    Reply

    • Natashas Kitchen
      February 27, 2023

      That’s just awesome! Thank you for sharing your wonderful review, August!

      Reply

  • Alex Warner
    February 18, 2023

    Hi from Australia, Natasha. When I saw your excellent Valentine’s Day menu -Surf and Turf and Créme Brulée are absolutely my favourite dishes – I couldn’t resist and I cooked a special VD dinner for the first time for years. There were four of us and I can’t begin to tell you how PERFECT and delicious the meal was.
    I couldn’t believe that such big pieces of fillet only needed four minutes a side, but I used the thermometer (actually my husband’s milk thermometer for the coffee machine!), followed your instructions to a tee and, voila, perfection.
    Thank you so, so much. It was a wonderful night thanks to you.
    Love Alex

    Reply

    • NatashasKitchen.com
      February 18, 2023

      That’s wonderful! I’m so glad you loved the recipe. Thank you for the feedback. 🙂

      Reply

  • Marie
    February 18, 2023

    My body doesn’t accept or digest butter in any form. Is it ok to substitute Olive Oil or Coconut oil for the fat content in your recipes?
    I plan to try this recipe, I but will use olive oil instead of butter.

    Reply

    • NatashasKitchen.com
      February 18, 2023

      Hi Marie! That would be fine for this recipe.

      Reply

  • Bill
    February 17, 2023

    I cook my scrambled eggs very similar to yours. However, I love to use half-and-half or cream or even buttermilk. But not much just a little bit. I noticed when you were cooking your eggs you fold them over in the skillet. I don’t do that. I have found they stay really soft if you don’t do that. I love your recipes so much fun so many great ideas thank you.

    Reply

    • Natashas Kitchen
      February 17, 2023

      Thank you so much for sharing that with me, Bill! I appreciate the feedback!

      Reply

  • Kristyn
    February 17, 2023

    Those are the most perfect, light, & fluffy eggs!! We go through so many eggs. The whole family loves these!

    Reply

    • NatashasKitchen.com
      February 17, 2023

      They really are. We love eggs! 🙂

      Reply

  • April
    February 17, 2023

    Making scrambled eggs is such an art form. This is seriously the best way to do it! They come out so fluffy.

    Reply

    • NatashasKitchen.com
      February 17, 2023

      Hi April! Yes, it definitely is. Thank you for your feedback.

      Reply

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