Learn how to make the best scrambled eggs. With our tips and straightforward recipe, you can make soft, creamy, and delicious scrambled eggs. Read the reviews and see why so many people love this method!
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How I Make The Best, Creamiest Scrambled Eggs
I’ve been making scrambled eggs since my father taught me when I was 10, so I think I’ve been perfecting them for over 20 years! When it comes to scrambled eggs, I look for the eggs to be soft and creamy. You won’t believe how simple our recipe is.
Follow our tips, and you’ll make the best eggs of your life! I honestly consider these to be the best scrambled eggs!
Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.
I only use 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 water scrambled eggs down and to us, the cream is just unnecessary.
If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.
Don’t crack eggs directly into the pan — It does 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 making your eggs creamy is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and bland. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.
Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I 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 I 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. It’s important to take the pan off of the heat before your eggs have finished cooking.
The scramble 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.
Variations
My favorite way to enjoy 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. I also love them with a side of cabbage kimchi!
You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.
For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.
For scrambled eggs with sausage, take a look at our chorizo egg scramble. I love the spice of chorizo, but you can always substitute something else, like Italian sausage. If you love bacon, then take a look at how we add bacon and shredded potatoes to the eggs in these easy breakfast tacos. We also love these breakfast quesadillas with green chilies.
More Easy Egg Recipes
- 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.
- How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.
- 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.
- Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.
Soft and Creamy Scrambled Eggs
- PREP
- COOK
- TOTAL
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. I like to take the pan off of the heat before the scramble has 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, and not too wet.
Watch Us Make the Recipe
You Will Need
1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste
Directions
1Melt the butter in a medium non-stick pan over medium-low heat.
2Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
3When 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.
4Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
5When 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 database 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
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
These were delicious and I don’t even like eggs!
OMG, I tried this and it was so easy and worked perfectly. No more runny eggs and no more milk! Thank you!
What’s your favorite type of non stick pan? I’m in the market for one
Hi Joanie, We have Scanpan nonstick pans in our kitchen.
I love a soft scramble. My husband hates scrambled eggs. When I make them like this he will eat them with glee! I top them with a bit of butter. I hate rubbery eggs and cannot eat scrambled eggs in any restaurant.
Made these this morning and they came out perfectly. Thanks for the detailed and clear instructions.
You are very welcome. So glad you enjoyed them 🙂
So happy I found your recipe I wasn’t a fan of eggs I tried your instructions and they were the absolute best ever and so EASY!!!!much appreciated!
How wonderful, Sharon!
I reviewed a ton of recipes for soft scrambled eggs and have made them a few different ways (including the constant stirring way with or without a dash of cream at the end – really good but no curds). This was my favorite. I liked the way you stirred at the start and then developed curds. Your detailed description plus the short video really helped. I just finished eating two eggs and am holding myself back from making more right now!
I am so glad we could help, Monica!
This recipe is ridiculously simple, and they turned out perfect. I followed the recipe exactly as outlined with no deviation. I think the nonstop twirling motion is the key on this. I never reached the side to side flip motion as they were already pretty much done by the time I twirled them about 11 times in. Thanks for tutorial.
It was AMAZING 5 stars!
So happy that you enjoyed the recipe!
I was actually giving up on eating eggs because I didn’t like the consistency, too dry, too wet. Followed the directions and OMG. DELICIOUS AND SO EASY!!!! Thank you so much!
It’s lovely to find someone else who makes their scrambled eggs like me! I’ve been doing it like this for years and no one believes how good they are until they’ve tasted them. Yummy……..
Just made these for tea, beautiful eggs Yummo
I love scrambled eggs, but never make them because They never come creamy! I cook a lot and leverage the internet for awesome recipes. I can’t believe it’s taken me until now to google a scrambled egg recipe. Best scrambled ever!!!! To think that all I needed was slow cooking over low heat. They truly came perfect! I will be having scrambled eggs much more often versus my go-to over medium. Thank you!
I like to put hot salsa in my scrambled eggs along with olive oil. Hot salsa is not hot at all when you sit downt eat. 3 eggs is what I use.
I was searching for a sure fire way of preparing eggs for new guests. I knew mine could use improvement. My practice run this morning was amazing. Easy! Fluffy! Flavorful! No more milk or water for this girl! Thanks for this technique. So uncomplicated!