Learn how to make scrambled eggs that are soft, creamy and delicious. Jump to our recipe for how to make scrambled eggs or read on for even more tips.
We always use low heat and never use milk or cream — just eggs, butter (or olive oil) and salt. Here’s how we make them in our kitchen.
How to Make the Best Scrambled Eggs Recipe
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.
Do you have any tips for how to make scrambled eggs? Share them in the comments below.
You May Also Like these Recipes
- Deviled Eggs Recipe – Our simple deviled eggs recipe with mayonnaise, mustard and vinegar. Plus, lots of suggestions for spicing them up. Sriracha or bacon, anyone?
- How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.
- Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.
- Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
- 1/2 tablespoon unsalted butter
- 4 large eggs
- 1/8 teaspoon kosher salt, or more to taste
- Melt 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. Now, 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.
- *For serving, we like to add an extra sprinkle of salt, a grind of black pepper and a few chopped chives.