Learn how to make scrambled eggs that are soft, creamy and delicious. Jump to our Soft and Creamy Scrambled Eggs Recipe or watch our quick recipe video showing you how to make them.
We always use low heat and never use milk or cream — just eggs, butter (or olive oil) and salt.
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How to Make Soft and Creamy Scrambled Eggs
Here are six tips for making the best scrambled eggs at home.
Use a nonstick pan and a silicon spatula
When it comes to eggs, we use our favorite nonstick pan — you know, a nonstick pan that actually is nonstick. It’s taken us ages to find a pan we like. We’re always on the lookout for more options, but the pan that has found a place in our kitchen is the Scanpan Pro IQ. We’ve had it for over a year now and still love it.
We also grab the most pliable silicon spatula in our kitchen. The flexibility lets you swirl and sweep the eggs easily as they cook. They are also easy to clean — a huge win in our book.
A simple recipe — You only need eggs, butter and salt — no milk or cream
I’ve never understood why people add extras like milk, cream and even sour cream to eggs before cooking them. Milk and sour cream waters them down and to us, the cream is just unnecessary. If you use quality, fresh eggs and cook them low and slow (more on that soon), you don’t need anything else. Just salt and maybe a grind of black pepper.
It’s pretty common (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, fruiter olive oils.
Don’t crack eggs into the pan
It may add another dish to clean, but it’s really important that you crack eggs into a bowl and whisk before adding to your pan. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended.
Use Low Heat
The trick to creamy scrambled eggs is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and tasteless. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.
Swirl then Sweep
We really like scrambled eggs with larger curds than small, but love them extra creamy. The moment the eggs hit the pan, we use our silicon spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then, we change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.
Don’t Forget About Carryover Cooking
Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. The eggs should look softly set and slightly runny in places. Even though you’ve taken the pan off the heat, the eggs will still continue to cook (that’s carryover cooking).
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, not too wet.
Our favorite way to enjoy our scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt and freshly chopped chives. Although, to be honest, we’ve enjoyed just as many batches of scrambled eggs straight out of the pan.
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Recipe updated, originally posted December 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Perfectly Soft and Creamy Scrambled Eggs Recipe
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicon spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. 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, not too wet.
You Will Need
1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste
Melt the butter in a medium non-stick pan over medium-low heat.
Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
When the butter begins to bubble, pour in the eggs and immediately use a silicon 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. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
When 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 common (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, fruiter olive oils.