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.
Servings 2 servings (2 eggs each)
- 4 eggs (see note 1)
- Salt and freshly ground black pepper
- 2 teaspoons butter (see note 2)
In a medium bowl, whisk together eggs and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 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.
- 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.
Serving: 2eggs | Calories: 162kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 161mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 600IU | Calcium: 50mg | Iron: 2mg