How To Make The Best Scrambled Eggs
This post may contain affiliate links. Read my full disclosure policy. Discover the trick to making the best scrambled eggs—quick, creamy, and surprisingly luxe. In culinary school, I learned to make scrambled eggs the “low and slow” way over a double boiler—the same method used at fancy restaurants and luxury hotels. The eggs turn out unbelievably creamy and delicate, but it can take anywhere from 15 minutes to an hour. At home, scrambled eggs are supposed to be quick and easy. I don’t know about you, but I’m not messing with a double boiler before coffee. Happily, there’s an easier way. Scrambled eggs go with just about anything: oatmeal or buttered toast, bacon or sausage, and a bright strawberry and orange salad on the side. “SO good and SO easy! All you need is a nonstick pan and a few ingredients. Wonderful as is, but sometimes I add a little diced ham and Monterey Jack.” What You’ll Need To Make The Best Scrambled Eggs Large Eggs: The base of the recipe, of course. Six eggs is just right for 2 to 3 people. Milk + Cornstarch: A splash of milk and a little cornstarch is the trick for soft, creamy eggs without the fuss of a double boiler. Whole milk works best, but any kind will do in a pinch. Salt: Just ¼ teaspoon brings out the flavor. Butter: Used for cooking the eggs low and slow, giving them a rich, velvety texture. Herbs (optional): A pinch of dried dill adds a subtle herby note; chopped fresh chives give a mild onion flavor and a pop of color. Jump to the printable recipe for precise measurements Large Eggs: The base of the recipe, of course. Six eggs is just right for 2 to 3 people. Milk + Cornstarch: A splash of milk and a little cornstarch is the trick for soft, creamy eggs without the fuss of a double boiler. Whole milk works best, but any kind will do in a pinch. Salt: Just ¼ teaspoon brings out the flavor. Butter: Used for cooking the eggs low and slow, giving them a rich, velvety texture. Herbs (optional): A pinch of dried dill adds a subtle herby note; chopped fresh chives give a mild onion flavor and a pop of color. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Mix the milk and cornstarch. In a medium bowl, whisk the milk and cornstarch until completely smooth with no lumps. Step 2: Add the eggs and seasoning. Whisk in the eggs, salt, and dill until well combined. Don’t skimp on the whisking—getting a little air into the mixture helps make the eggs fluffier. Step 3: Start cooking the eggs. Melt the butter in a medium nonstick skillet over medium heat. (Medium heat is your friend here. Too hot and the eggs will cook too quickly and turn rubbery.) When it starts to bubble, pour in the egg mixture and let it set around the edges for about 30 seconds. Step 4: Gently scramble. Use a rubber spatula to pull the set edges toward the center, letting the uncooked eggs flow to the sides. Let cook another 30 seconds, then repeat. Gently pushing the eggs from the edges lets them cook evenly and keeps the curds soft and tender. Step 5: Finish and serve. Continue stirring gently until the eggs look soft and slightly undercooked, 60 to 90 seconds more. (They’ll finish cooking off the heat.) Sprinkle with chives and serve. More Egg Recipes you may like RecipeComments (32)Add Comment Recipe Comments (32) Add Comment Ingredients 3 tablespoons milk 2 teaspoons cornstarch 6 eggs Heaping ¼ teaspoon salt ¼ teaspoon dried dill (optional) 2 tablespoons unsalted butter 1 teaspoon finely chopped fresh chives (optional) 3 tablespoons milk 2 teaspoons cornstarch 6 eggs Heaping ¼ teaspoon salt ¼ teaspoon dried dill (optional) 2 tablespoons unsalted butter 1 teaspoon finely chopped fresh chives (optional) Instructions Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined. In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve. Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined. In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring in the same manner, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve. Nutrition Information Powered by Per serving (3 servings) Calories: 207 Fat: 16 g Saturated fat: 16 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 11 g Sodium: 262 mg Cholesterol: 342 mg Per serving (3 servings) Calories: 207 Fat: 16 g Saturated fat: 16 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g Protein: 11 g Sodium: 262 mg Cholesterol: 342 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Breakfast & BrunchGluten-Free AdaptableHow To & ResourcesQuiches, Casseroles, Eggs & SpreadsVegetarianAmerican Breakfast & Brunch Gluten-Free Adaptable How To & Resources Quiches, Casseroles, Eggs & Spreads Vegetarian American