Perfectly Soft and Creamy Scrambled Eggs Recipe

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.

How to Make the Best Scrambled Eggs Recipe

Use a nonstick pan and a silicone spatula

Making the eggs.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 silicone 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

Making the eggs.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 silicone 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

Making the eggs.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.

How to Make Creamy Scrambled Eggs

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

  • PREP
  • COOK

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone 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.

Makes approximately 2 servings

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 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. 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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: Adam and Joanne Gallagher

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28 comments… Leave a Comment
  • Connor October 6, 2016, 12:34 am

    I sometimes use garlic, seasoned salt, pepper, and some chives in the mix and flip like it’s an omelette. Its amazing actually!👍😄😺😸😀

    • Larry January 23, 2017, 1:04 pm

      Like an Omelet? It makes a 5-star Omelet! Takes 20 minutes but we’ll worth the wait.

  • Michelle McLaughlin August 28, 2016, 12:45 pm

    Nope can’t eat uncooked (fully) eggs.

    • Chase May 22, 2017, 10:18 pm

      They’re 100% COOKED, it’s just the delicate bands of protein are not broken by too high heat, so they stay creamier.

  • Neva July 5, 2016, 8:41 am

    Thank you! This is the first time in my life that i loved scrambled eggs, i will always cook them this way <3

  • kayn January 4, 2016, 7:19 pm

    You want th best eggs ever and the healthiest.. Organic is the first key .. expensive but worth it. Add Just a little virgin Coconut oil to the pan instead of butter, or Olive oil…..I know it sounds strange. But delicious. Olive oil is great However when you heat olive oil it can oxidize and be harmful… Yes low heat is the way to go … Dont over cook

  • Dean December 9, 2015, 10:53 am

    This secret for me for making wonderful, fluffy eggs is to add buttermilk to them when scrambling up. The end result is amazing.

  • Dara July 2, 2015, 3:07 pm

    So many tasty recipes! Would enjoy seeing you on the Cooking Channel. I have’nt made any yet, but I look forward to it!

  • Cheryl June 23, 2015, 11:56 am

    My kids (unfortunately) prefer the dry eggs better… But love your technique. I like to serve my scrambled eggs, like you do, with chives and toast but I also add some slices of avacado, the avacado and eggs are a perfect healthy breakfast! As a matter a fact I’m going to make some right now. Love your posts!

  • Svenja May 13, 2015, 4:19 am

    Hi guys,
    thank you for this! Every way I knew scrambled eggs before was the way my mum cooked them – dry and crumbly. Which seems to be fine for a lot of people. But it never won me over, so breakfast eggs weren’t exactly my thing.
    But here’s the news: You kind of made them my thing! Cooking them so that they’re still smooth and creamy changed everything for me. I think it’s one of the most decadent meals you can have for breakfast. This way of preparing scrambled eggs not only won me over, it impressed my partner and my Mum as well! So, thanks for widening my horizon on scrambled eggs. I always sensed there had to be something more to eggs that what I grew up eating.
    Greetings from Berlin

  • Diane April 21, 2015, 1:10 pm

    Hello! I recently discovered your website and am really enjoying your delicious recipes. I am hosting 20 people for a post-wedding brunch. Want to have food available from 9-11 AM. How would scrambled eggs keep in a warming tray, or should we make in batches? Any suggestions appreciated! Will also be serving your blueberry muffins-wow! Thanks.

    • Joanne April 21, 2015, 1:10 pm

      I would definitely make the eggs in batches. The longer the eggs sit, the more cooked/less creamy they will become.

  • Katie March 27, 2015, 12:07 pm

    Just followed your directions and had some of the best scrambled eggs of my life!

    I sprinkled them with some dried dill at the end, just to really make them over the top delicious =)

    • Adam March 27, 2015, 12:12 pm

      Dill and scrambled eggs are so good together. We’re so happy our tips were helpful.

  • javid March 19, 2015, 3:56 am

    I tried the recipe it turned out to be lovely. Thanks

  • Sue Zurcher March 15, 2015, 9:15 am

    My dad always added a spoonful of mayo to scrambled eggs and I usually do too. They come out looking just like your’s, soft and creamy and delicious! I would guess about a tablespoon to 4 eggs.

  • lalanthi March 14, 2015, 8:37 am

    I tried this it came out nicely. Earlier I used to add milk. This is the first time I made without milk
    Thanks for teaching us new methids

  • Lou Corbitt March 14, 2015, 5:19 am

    I usually prepare my scrambled eggs the same as your recipe but for extra flavour and body just as the eggs are firming I grate some chedar cheese into the mix and it starts melting which automatically makes your mouth water.

  • Vinnie March 13, 2015, 8:02 pm

    I truly love scrambled eggs made with free range chickens eggs that we get from our neighbor . Store baught eggs really mess with my tummy ,more in likely due to all the antibiotics they are injected with . Both my husband and I think there is a huge difference in taste and texture with free range eggs plus the yolks are brilliant in color . I’am so happy the weather is warming up so the hens will start laying again ! I truly love adding a little dill weed to the butter when making the scramble .


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