The softest, fluffiest, and best scrambled eggs are only 7 minutes away. Grab some some butter and a skillet; it’s time to master how to scramble eggs once and for all.
If you think you don’t care for scrambled eggs, toss those associations out the window and start with this complete guide to mastering the perfect scramble. No more dry, tough, browned rubbery eggs! All you need is a little butter and as many eggs as you can devour.
Table of Contents
Ingredient notes
- Eggs: Any size egg works here; bigger eggs just mean there’s more to eat.
- Butter: This scrambled egg recipe calls for butter, but feel free to swap in olive oil, a generous coat of cooking spray, clarified butter, or even a little bacon fat. Any kind of fat will keep the eggs loose and sliding around in the pan.
Step-by-step instructions
- In a bowl, use a whisk or fork to break up the yolks and mix the whites. Add a little salt to the raw eggs. When you’re ready to cook, heat a non-stick skillet over medium heat and melt the butter in the center of the pan.
- As soon as the fat is melted, pour the eggs in over the butter. The eggs will push the butter all the way to the edges of the pan; the thin layer underneath the eggs will keep them from sticking.
- Don’t start stirring yet: wait for the edges of the eggs to set, then take a rubber spatula and gently push the eggs from one side to another in the pan to create large, fluffy curds. Don’t move the eggs again until they’ve set up a bit. Patience is key here; don’t flip the eggs or break them up.
- Repeat the process of jostling them back and forth, side to side, without flipping the eggs, until they’re just barely set up, only a couple of minutes on the stove. Season with salt and pepper and serve immediately.
Recipe tips and variations
- How many eggs per person: On average, one serving of scrambled eggs is 2 eggs. But have as many as you want!
- Make ahead: Scrambled eggs are at their most delicious when made à la minute, or at the moment you need them.
- Storage: That being said, you can certainly store any leftovers in a covered container in the refrigerator. Eat within 3 to 4 days.
- Leftovers: Tuck leftover scrambled eggs into a Breakfast Burrito or a warm tortilla with a slice of avocado and a squirt of hot sauce for a delicious breakfast or snack.
- Freezing: Yes, you can freeze scrambled eggs! Allow them cool, then store in a freezer-safe container, label, date, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then gently reheat in the microwave. You can also freeze raw eggs for up to 1 year, as long as they’re not in the shells.
- Milk: There are those who swear by it but you really don’t need to add additional dairy. Even a splash of milk or cream to scrambled eggs can make them err on the rubbery side and may detract from the egg flavor.
- Best pan for scrambled eggs: A standard non-stick pan is excellent for scrambling eggs. A well-seasoned cast-iron skillet or carbon steel pan can also do the job nicely.
- Medium heat: Medium or even medium-low heat works best for a moist, soft scramble.
- Tool tip: Use a silicone or rubber spatula to keep the eggs moving.
- Cheese: If desired, add a little grated cheddar or Swiss cheese over the top of the eggs as soon as you pour them into the pan. Follow the same steps, letting the cheese melt as you push the eggs around in the pan. By the time the eggs are scrambled, the cheese will melt into the eggs and be ready to devour.
- Herbs: A sprinkle of chopped fresh chives, basil, or thyme would taste incredible if you have one of those handy.
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How to Scramble Eggs
The softest, fluffiest, and best scrambled eggs are only 7 minutes away. Grab some some butter and a skillet; it's time to master how to scramble eggs once and for all.
Ingredients
- 4 eggs (see note 1)
- Salt and freshly ground black pepper
- 2 teaspoons butter (see note 2)
Instructions
- In a medium bowl, whisk together eggs and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a small non-stick skillet over medium-high heat, melt butter until foaming subsides and swirl to coat the entire inside surface of the pan.
- Pour in eggs into the center of the pan and reduce heat to medium. This will push any butter to the sides of the skillet and prevent them from sticking.
- Gently move the eggs from one side of the pan to the other with a rubber spatula as they begin to set. Without flipping the eggs, continue to push the eggs from side to side until cooked through, about 3 minutes.
- Remove immediately, season with salt and pepper to taste if desired, and serve.
Notes
- Eggs: Any size egg works here; bigger eggs just mean there’s more to eat.
- Butter: This scrambled egg recipe calls for butter, but feel free to swap in olive oil, a generous coat of cooking spray, clarified butter, or even a little bacon fat. Any kind of fat will keep the eggs loose and sliding around in the pan.
- How many eggs per person:On average, one serving of scrambled eggs is 2 eggs. But have as many as you want!
- Make ahead: Scrambled eggs are at their most delicious when made à la minute, or at the moment you need them.
- Storage: That being said, you can certainly store any leftovers in a covered container in the refrigerator. Eat within 3 to 4 days.
- Leftovers: Tuck leftover scrambled eggs into a Breakfast Burrito or a warm tortilla with a slice of avocado and a squirt of hot sauce for a delicious breakfast or snack.
- Freezing: Yes, you can freeze scrambled eggs! Allow them cool, then store in a freezer-safe container, label, date, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then gently reheat in the microwave. You can also freeze raw eggs for up to 1 year, as long as they’re not in the shells.
- Milk: There are those who swear by it but you really don’t need to add additional dairy. Even a splash of milk or cream to scrambled eggs can make them err on the rubbery side and may detract from the egg flavor.
- Best pan for scrambled eggs: A standard non-stick pan is excellent for scrambling eggs. A well-seasoned cast-iron skillet or carbon steel pan can also do the job nicely.
- Medium heat: Medium or even medium-low heat works best for a moist, soft scramble.
- Tool tip: Use a silicone or rubber spatula to keep the eggs moving.
- Cheese: If desired, add a little grated cheddar or Swiss cheese over the top of the eggs as soon as you pour them into the pan. Follow the same steps, letting the cheese melt as you push the eggs around in the pan. By the time the eggs are scrambled, the cheese will melt into the eggs and be ready to devour.
- Herbs: A sprinkle of chopped fresh chives, basil, or thyme would taste incredible if you have one of those handy.
Nutrition
Serving: 2eggsCalories: 162kcalCarbohydrates: 1gProtein: 11gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 338mgSodium: 161mgPotassium: 123mgSugar: 1gVitamin A: 600IUCalcium: 50mgIron: 2mg
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