Perfect Scrambled Eggs

This scrambled eggs recipe makes the most wonderful, soft, and creamy eggs. I learned this method in culinary school and never looked back. These are perfect!

I love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them. I honestly believe my method makes the best scrambled eggs, and so many of our readers have agreed!

You need three simple ingredients for this recipe: eggs, butter (or olive oil), and salt. I don’t add anything else, there’s no water, no cream, and no milk in my recipe! You just don’t need them.

Key Ingredients

• Eggs: I usually have large eggs in my kitchen, but use what you have!! I call for 4 eggs in my standard recipe. You can easily scale this up for more people.
• Butter: For classic scrambled eggs, use butter to cook them. I love salted butter, but unsalted butter is fine. Olive oil is also an excellent substitute. Or, if you want something a bit different, use the rendered fat from cooking chorizo, like in my chorizo and eggs.
• Salt: One popular trick for the best scrambled eggs (made popular by The Food Lab and Alton Brown) is to season them 5 to 10 minutes before cooking them. I don’t notice the biggest difference, but I’ll add this step when I’m not in a rush.

Find the full recipe with measurements below.

How to Make the Best Scrambled Eggs

Tip 1: Use a quality nonstick skillet and a silicone spatula. You can make excellent eggs in most quality skillets, but I prefer using a nonstick pan. It lets me add less fat, and I don’t have to worry about sticking. I also love using my silicone spatula for this. It’s perfectly flexible and lets me swirl and sweep the eggs as they cook.

Tip 2: Whisk your egg mixture really well. Use a fork or whisk to whisk your eggs until smooth. If you have the time, whisk in your salt, and let the bowl sit on the counter for 10 minutes. As the eggs sit with the salt, it acts like a buffer between the proteins in the eggs, making them more tender after cooking.

Tip 3: The secret to creamy eggs is using low heat. Cooking eggs over high heat makes them denser and drier. When the eggs hit the pan, I use my silicone spatula to swirl the eggs in small circles around the pan. I do this without stopping until the eggs look barely thickened and tiny curds form (this makes our eggs so creamy).

Then, I change from swirling in circles to making long sweeps across the pan, making larger, creamy soft curds.

Tip 4: Finish your eggs off the heat. Just as the eggs start to set but still look a bit wet, I remove my pan from the heat. Eggs are delicate and cook very quickly. Even though you’ve taken the pan off the heat, the eggs will continue to cook (thanks to carryover cooking).

Give the eggs a few seconds in the hot pan (off the heat), and you’ll have made the most perfect scrambled eggs. This is also a great time to stir in fresh herbs, like dill in my dill scrambled eggs.

My Favorite Ways to Serve Them

I love serving these on a slice of toast, toasted homemade English muffin, or a homemade biscuit with black pepper, a sprinkle of salt, and fresh herbs (like chives). You can add some extra protein, too. Try my favorite method for cooking bacon, or serve your eggs with ham or homemade breakfast sausage! And if you were to ask Adam, he’ll always advise a side of cabbage kimchi, which I’ll admit adds a delicious kick!

For cheesy scrambled eggs, add soft or shredded cheeses (like goat or cheddar) just as the eggs finish cooking. The residual heat will melt the cheese. We use feta in our easy breakfast burritos, Monterey Jack in these breakfast quesadillas, and cheddar in my favorite breakfast tacos.

More Egg Recipes

• Ham and Cheese Dutch Baby
• Hard Boiled Eggs
• Easy Poached Eggs
• Vegetable Frittata
• Eggs Benedict