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. 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. Tips for Making the Best Scrambled Eggs I’m really picky when it comes to scrambling eggs, and rarely order them out because they never quite come out as well as homemade. To me, perfect scrambled eggs are soft, creamy, and tender (like my photos). Here are my best tips for how to make them: 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 the most 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. My family loves eggs, here are two more ways to cook them: perfect poached eggs and easy hard-boiled eggs. Perfect Scrambled Eggs PREP 10 mins COOK 5 mins TOTAL 15 mins PREP 10 mins COOK 5 mins TOTAL 15 mins If you love soft and creamy scrambled eggs, our recipe is perfect for you. A quality nonstick pan and silicone spatula (or rubber spatula) are handy for making scrambled eggs. You must use lower heat and be aware of the risk of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off the heat before the eggs are fully cooked. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet. 2 Servings Watch Us Make the Recipe You Will Need 4 large eggs 1/8 teaspoon kosher salt, or more to taste 1/2 tablespoon butter or olive oil Directions 1Whisk the eggs: Crack the eggs into a bowl, add a pinch of salt, and whisk until the eggs are blended and the texture is smooth and uniform. Let them sit for 5 to 10 minutes. 2Scramble the eggs: Melt butter in a medium nonstick pan over medium low heat. When the butter begins to bubble, whisk the eggs once more, then pour them into the skillet. Immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 3Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. 4When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired). 1Whisk the eggs: Crack the eggs into a bowl, add a pinch of salt, and whisk until the eggs are blended and the texture is smooth and uniform. Let them sit for 5 to 10 minutes. 2Scramble the eggs: Melt butter in a medium nonstick pan over medium low heat. When the butter begins to bubble, whisk the eggs once more, then pour them into the skillet. Immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 3Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. 4When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired). Adam and Joanne's Tips Olive oil: It’s pretty standard (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruitier olive oils. The nutrition facts provided below are estimates. Olive oil: It’s pretty standard (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruitier olive oils. The nutrition facts provided below are estimates. Nutrition Per Serving Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us