How to Make Scrambled Eggs (VIDEO)
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.
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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.
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.
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:
- 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.
- 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.
- 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.
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.
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!
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.
Yes, though I’d recommend using a larger non-stick pan.
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.
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:
- Side Dish – We love our scrambled eggs served with a side of Baked Bacon and Breakfast Potatoes. Or, keep it simple and enjoy these eggs with slices of avocado or fresh fruit for a quick and easy breakfast.
- Breakfast Tacos – Use these scrambled eggs to fill Breakfast Tacos or Breakfast Burritos.
- Breakfast Sandwiches – Make Freezer Breakfast Sandwiches with scrambled eggs for easy meal prep.
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.
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:
The Best Scrambled Eggs Recipe
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.
- 4 large eggs
- 2 Tbsp milk, any kind
- 1/8 tsp fine sea salt
- 1 Tbsp unsalted butter
- 2 tsp chives, finely chopped for garnish, optional
- freshly ground black pepper, to serve, optional
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.
Read comments/reviewsAdd comment/review
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.
That’s just awesome! Thank you for sharing your wonderful review, August!
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.
That’s wonderful! I’m so glad you loved the recipe. Thank you for the feedback. 🙂
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.
Hi Marie! That would be fine for this recipe.
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.
Thank you so much for sharing that with me, Bill! I appreciate the feedback!
Those are the most perfect, light, & fluffy eggs!! We go through so many eggs. The whole family loves these!
They really are. We love eggs! 🙂
Making scrambled eggs is such an art form. This is seriously the best way to do it! They come out so fluffy.
Hi April! Yes, it definitely is. Thank you for your feedback.