Learn how to make scrambled eggs! It’s a cinch with my foolproof method. And you’ll have fluffy, moist, and perfectly cooked eggs for breakfast.
Why You’ll Love These Scrambled Eggs
Scrambled eggs are a staple breakfast recipe in my house—I make them several times a week! And I’ll enjoy them whether they’re cooked simply or spruced up with other ingredients. But let’s be honest, I also just love eggs in general. That’s why I have in-depth cooking tutorials for mastering poached eggs, soft-boiled eggs, and hard-boiled eggs. So as a self-proclaimed scrambled eggs expert, let me show you how to make the silkiest, most delicious curds that always excite me in the mornings. Here’s why you’ll love my recipe:
- It’s made in under 10 minutes. Scrambled eggs are the best quick and easy breakfast that’s also high-protein.
- It’s foolproof. Once you master the basics, you’ll never have rubbery eggs again.
- It can be served in different ways. Create a classic breakfast plate with bacon and sliced avocados, or add your favorite veggies to the mix for a hearty egg scramble (my favorite!). I’ll share a few ideas below.
Scrambled Eggs Ingredients
- Eggs: My favorite are pasture-raised eggs for vibrant yolks! But any type of egg works. And if you can plan ahead (though it’s not required), take your eggs out of the fridge 10 minutes earlier to let them come to room temperature. This allows them to whisk better and cook faster.
- Salt: A pinch of kosher salt or sea salt enhances the flavor and helps break down the egg proteins for a softer texture.
- Butter, Olive Oil, or Bacon Grease: All options are great for cooking eggs, so it’s really a personal preference.
Find the printable recipe with measurements below.
How To Make Scrambled Eggs
Whisk the egg mixture. Using a fork or small whisk, whisk the eggs, salt, and pepper, until slightly frothy. Remember that thoroughly scrambling the eggs before cooking can improve texture!
Add the eggs. First, melt the butter in your pan. Then, add the eggs, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. If you’re using a stainless steel pan, first heat the skillet over medium heat until it’s hot enough that a few water droplets dance in the pan. Then, add the butter to coat the bottom and proceed as mentioned.
Scramble the eggs. Gently push the eggs across the pan to create soft curds. Continue pushing and folding the eggs until you’ve got big folds and the eggs are barely set. Then, turn off the heat and they’re ready to be served!
Common Questions
You can use a non-stick pan, a stainless steel pan, or a well-seasoned cast iron skillet. While many people are intimidated by cooking scrambled eggs in a stainless steel pan it’s very doable—as long as you preheat the pan properly (do the water test), and then coat the bottom of the pan with oil or butter.
The number of eggs used varies based on personal preference and serving size. I typically use two or three eggs for a single serving.
You can fit up to 12 whisked eggs in a large sauté pan while maintaining good texture and control. This amount serves about six people (two eggs per person).
Ways To Serve
- Make a classic breakfast plate. Add crispy bacon, sausage (I love my chicken breakfast sausage), sliced avocados, or toasted bread with butter. It’s a combination that never fails!
- Turn this into an egg scramble. Similar to my Greek scrambled eggs, you can add your favorite veggies to create a delicious egg scramble. Some of my favorite mix-ins are spinach, cherry tomatoes, diced bell peppers, green onions, or sautéed mushrooms.
More Breakfast Ideas
- Breakfast Casserole: The best for feeding a crowd!
- Egg Muffins: Perfect for individual meal prep.
- Omelette: Learn how to make pillowy omelets.
- Shakshuka: A great egg dish with lots of flavor.
- Or browse through my list of breakfast ideas!
If you make this scrambled eggs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Zwilling Non-Stick Pans My go-to set of non-stick pans.
Ingredients
- 4 large eggs
- pinch of kosher salt
- ½ tablespoon butter, oil or bacon grease
Instructions
- Whisk the eggs. Add the eggs and salt to a mixing bowl and whisk together, until fully combined and lightly frothy.
- Add the eggs. In a nonstick pan: heat the butter in a skillet over medium heat. Add the eggs to the skillet, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. In a stainless steel pan: heat the skillet over medium heat until it's hot enough that a few water droplets dance in the pan. Add the butter to coat the bottom, then add the eggs. Reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring.
- Scramble the eggs. Using a silicone or wood spatula, push the eggs across the pan to create soft curds. Continue this process of pushing and folding the eggs for about 1 to 2 minutes, until you've got big folds and the eggs are barely set, then turn off the heat. Note: the residual heat within the eggs will continue cooking them.
- Serve. Serve the eggs immediately and season with cracked black pepper.
Lisa’s Tips
- Storage tips: Leftovers can be stored in the fridge for 3 to 4 days in an airtight container. To keep them fresh, let them cool completely before storing them. When reheating, warm them in the microwave or on the stovetop over low heat, adding a little water or butter to prevent them from drying out.
- Regarding the water droplet test: If you’re doing the water droplet test in a stainless steel pan, you really only need a drop or two of water. If you test with too much water, you could impair the nonstick ability of the stainless steel pan as water has minerals in it, and too much remnant minerals on the pan will create a tackier surface.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted October 2014, but updated to include new photos and information for your benefit!
Behind The Scenes
Scrambled eggs might very well be my love language. They are far and away the breakfast I make most often, and I just love the simplicity of them and the fact that it’s a dose of healthy protein in the morning. If you’ve been following me for a while, you know that I often add spinach, tomatoes, bell pepper, green onions, avocado, and more for veggie-loaded scrambles…but even a few simple eggs on their own hits the spot as well!
This is the best instruction I have ever received. I actually don’t like eggs. I cannot eat fried eggs at all. If scrambled eggs are not cooked well, they make me ill. By well, I mean almost dry and with plenty of other flavors so that I can’t taste them. I know… why bother. Sometimes I crave eggs, so I am likely in need of protein, so I just go with it. Previously, whenever I have made scrambled eggs, they haven’t turned out well at all. Today is the first time I have enjoyed eggs. They looked perfect once they were done. I used a stainless steel pan, and when the eggs were cooked, I added red bell pepper, seeded tomato, and plenty of cheese to cover the egg flavor. So easy, and this is something I think I could eat more regularly. Thank you.
Hi Sherri – That’s amazing to hear you finally can make the best scrambled eggs yet! It’ll make such a difference in your breakfast routine. Enjoy!
To me, that’s more like an omelette. English scrambled eggs have smaller texrure, and are cooked in a pan, not a skillet. I also add a drop of cream, and freshly ground black pepper.
Thank you Lisa perfect instructions using my stainless steel pan and perfect eggs ❤️
Just love your healthy recipes
Wonderful! Glad your scrambled eggs turned out perfectly in your stainless steel pan, Jayne.
I never knew that eggs could be made this delicious at home! Thank you so much Lisa for sharing this way of making restaurant approved scrambled eggs!
Sure thing, Bridget! Glad this method of cooking scrambled eggs was a success for you.
I love your cooking the way it’s healthy thank you for sharing.
Thanks so much, Irma! :)
I’m using these scrambled eggs combined with a dollop of refried beans and some salsa wrapped in a mini tortilla to make a breakfast that I can freeze and then microwave for a quick on the go morning treat!
That sounds like the ultimate breakfast meal prep, Susan!
Lisa, I’m a big fan. Love your recipes. I cook scrambled eggs the same way, stainless steel pan with a pat of real butter, except I add a little water, a teaspoon or so to the eggs before whisking them. Try it, they will be even more fluffy.
Adding a splash of water is also another great way to fluff up the eggs! Enjoy, Dan.
I love scrambled eggs. I’m going to start making mine this way. Thanks for the recipe.
Sure thing, Diane! This is the best (and easiest) way to achieve those fluffy eggs.
I love scrambled eggs and you are so right, it is the perfect fridge clean out meal using leftover veggies, potatoes, etc. The only thing I do differently is to add a dollop of cream. This seems to make the eggs fluffier. Love you website.
Yes, you can definitely add a dollop of cream or a splash of milk. Happy you love them as well. Thanks so much for your kind words, Essie!
your instructions are repeated twice in step 2
Hi Sandra – there are instructions for both a nonstick pan and stainless steel pan. Hope that helps!
All these years and I still have not perfected scrambled eggs, but love this recipe. I also never thought on another recipe to add veggies to my scrambled eggs, great idea.
Loving these recipes.
Hopefully this recipe helps you perfect your scrambled eggs, Bozena!
Scrambled eggs cooked all the way through are the best.
Simple recipe. Can add other ingredients such as cheese or veggies
Yes, the really are the best!
Where is the video for the blue berry miffins? 🤔
There is no video for the blueberry muffins :) Sorry!
Delicious! I made one serving and devoured it before thinking to take a photo to share. I’ll get the hang of that. Just a little more practice. I added some fresh baby spinach and diced potato. An awesome breakfast!
Glad you enjoyed this scrambled eggs Pat!
This sounds delicious Lisa…imana make this today!
Enjoy the recipe :)