The BEST Scrambled Eggs!

Wondering how to get perfectly soft, light and fluffy scrambled eggs at home? This is the perfect cooking method for making them. With helpful tips and tricks you will get perfect fluffy batch every single time!

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If you’ve ever made scrambled eggs that weren’t – um, how should I say? – not that great, you are going to love this post today. Knowing how to make them soft and fluffy will change your breakfast game! So, say good-bye to dry, rubbery, overcooked eggs – after you read this post you’ll be a scrambling pro.

I’ve made countless batches and have nailed the process so they are always light, fluffy, creamy and delicious! I’m sharing all of my best tips so you can impress your family with an amazing breakfast any day of the week. Add some pancakes and oven-baked bacon for a special weekend breakfast or keep it simple and just serve them with some toast and jam on the side.

You’re going to love this recipe! So let’s jump into it…

Before You Start Cooking

I like to have everything ready before I start cooking so, as soon as they’re done, I can serve them. Here’s what you will need:

• Eggs
• Milk
• Salt and pepper

To prep and cook them you will also need:

• Medium-sized bowl
• Whisk
• Large non-stick skillet
• Spatula or wooden spoon

Expert Tip!

I also like to have the serving plates ready to go so once they are cooked I can get them out of the pan quickly. If you leave them in the pan they will continue to cook.

Do I Have to Add Milk?

No, you don’t have to add milk but I think they are better with it! People have different opinions about this and it’s really up to personal taste. I definitely think the milk makes them just a little creamier and fluffier, so I never skip it!

How to Make the Best Scrambled Eggs

• Whisk: Grab a bowl and whisk the eggs with milk and salt and pepper. Whisk until the yolks and whites are fully combined. This will also add a lot of air which will make them light and fluffy.
• Heat: Melt butter in a large non-stick skillet over medium-low heat.
• Scramble: Pour the whisked mixture into the heated pan. As they cook and set on the bottom, gently pull the spatula across the pan which will pull the cooked part off the bottom of the pan. Allow the uncooked part to flood into the area you just pulled back so they can cook. This process will create big, soft curds. Keep pulling the spatula across the eggs until there is no uncooked liquid and the eggs have thickened.
• Serve: As soon as they are cooked serve them immediately! You don’t want them to overcook otherwise they will have a rubbery texture. I prefer to move them onto a plate or bowl so they don’t continue to cook in the hot pan.

The Key for Making them Soft and Fluffy!

First, you want to make sure you whisk the eggs thoroughly right before you cook them. You want them fully mixed, but you also want to incorporate air which will make them fluffy, too. Don’t whisk them and then leave them sitting around before cooking them. I like to heat my pan while I whisk them so I can pour them right in the pan when I’m done.

The best scrambled eggs are cooked over medium-low to low heat! High heat cooks them too fast and they will end up rubbery instead of soft. Also, if your heat is too high they might brown – definitely not good! Every stove is different, so be sure to monitor your heat and turn it down if they start to sizzle or bubble up. That means the heat is too high.

What Can I Add to Scrambled Eggs?

I love to add some cheese to mine and have included that as an option in the recipe card! You can add the shredded cheese while you are cooking them. Once they start thickening and turning into large curds, sprinkle your cheese over the top and it will melt as they cook. Here are other simple ways to dress them up:

• Chopped fresh herbs like parsley, chives, basil, or cilantro. Add them while the eggs are cooking.
• You can also add salsa or pico de gallo. You can add them while the eggs are cooking or spoon them over the top when you serve them.
• Or add some of your favorite hot sauce to give them a spicy kick.
• I usually go with shredded cheddar cheese, but you can use grated Parmesan, shredded Monterey jack or pepper jack cheese. Crumbled feta or goat cheese is great, too!
• Or use them to make the best breakfast pizza!

How to Make Scrambled Eggs for a Crowd

This stovetop method I’m sharing today is great when you’re only serving a few people, but when I cook for a crowd I love to make oven-baked scrambled eggs. It’s an easy way to make a big batch!

Light, fluffy, creamy – everything you want them to be! Dress them up or keep them plain – they’re great either way. Want some more breakfast recipes? You have to try some of these ideas, too.

More Breakfast Recipes

• Make-Ahead Breakfast Muffin Melts – warm eggs and bacon piled high on English muffins! Make them ahead and warm them up for the perfect grab and go breakfast,
• Avocado Toast with Grilled Corn Salsa – layers of homemade avocado butter and grilled corn salsa for the ultimate way to make avocado toast!
• Overnight Breakfast Lasagna – Layers of lasagna noodles stuffed with a delicious cheese sauce, bacon and more cheese! Prep this the night before and enjoy it for breakfast or brunch!
• Egg in a Hole is a quick and easy recipe that combines a fried egg with toast for a simple and delicious breakfast!
• Sausage Gravy served with biscuits is a hearty breakfast for a cold day!
• Quick and easy Hollandaise Sauce that’s made in a blender. This classic sauce is the perfect topping for Eggs Benedict, asparagus, poached eggs and bacon or so much more! 

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 8 votes

Scrambled Eggs

Easy scrambled eggs that are perfectly light and fluffy every time!

Prep:5 minutes mins

Cook:10 minutes mins

Total:15 minutes mins

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Ingredients

• ▢ 4 large eggs
• ▢ 1 Tbsp milk
• ▢ Shredded cheese optional
• ▢ Salt & Pepper to taste
• ▢ 2 tsp butter

Instructions

• In a small bowl whisk eggs, milk and salt and pepper until just blended.
• Heat a large nonstick skillet over medium-low heat until hot. Add butter and let melt. Pour egg mixture into skillet. As eggs begin to set, gently pull the eggs across the pan with a spatula forming large, soft curds. Let the uncooked eggs flood the area you just pulled back. Low heat is the key here. You need to cook your eggs on a low heat so they are light and luffy instead of rubbery if cook them to quickly.
• If you are adding cheese add it as the eggs start to form the large soft curds so it melts right into the eggs. Continue to pull the eggs across skillet, until thickened. They are done when no visible liquid egg mixture remains. DO NOT OVER COOK. Serve immediately.

Tips

Optional Add-Ins

• Chopped fresh herbs like parsley, chives, basil, or cilantro. Add them while the eggs are cooking.
• You can also add salsa or pico de gallo. You can add them while the eggs are cooking or spoon them over the top when you serve them.
• Or add some of your favorite hot sauce to give them a spicy kick.
• I usually go with shredded cheddar cheese, but you can use grated Parmesan, shredded Monterey jack or pepper jack cheese. Crumbled feta or goat cheese is great, too!

Expert Tip!

I also like to have the serving plates ready to go so once they are cooked I can get them out of the pan quickly. If you leave them in the pan they will continue to cook.

Do I Have to Add Milk?

No, you don’t have to add milk but I think they are better with it! People have different opinions about this and it’s really up to personal taste. I definitely think the milk makes them just a little creamier and fluffier, so I never skip it!

The Key for Making them Soft and Fluffy!

First, you want to make sure you whisk the eggs thoroughly right before you cook them. You want them fully mixed, but you also want to incorporate air which will make them fluffy, too. Don’t whisk them and then leave them sitting around before cooking them. I like to heat my pan while I whisk them so I can pour them right in the pan when I’m done.

The best scrambled eggs are cooked over medium-low to low heat! High heat cooks them too fast and they will end up rubbery instead of soft. Also, if your heat is too high they might brown – definitely not good! Every stove is different, so be sure to monitor your heat and turn it down if they start to sizzle or bubble up. That means the heat is too high.

Nutrition Information

Calories: 165kcal (8%), Carbohydrates: 1g, Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 5g (31%), Cholesterol: 338mg (113%), Sodium: 164mg (7%), Potassium: 121mg (3%), Sugar: 1g (1%), Vitamin A: 600IU (12%), Calcium: 59mg (6%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.