Perfect Creamy Scrambled Eggs

How to make the best creamiest scrambled eggs without any milk or cream. I learned this method in culinary school and never looked back. These are perfection!

Creamy Scrambled Eggs Recipe Video

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 25 years! I love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them.

You need three simple ingredients for this recipe: eggs, butter (or olive oil), and salt. I don’t add anything else to my scrambled eggs recipe. There’s no water, no cream, and no milk!

Soft and creamy scrambled eggs

How to Make the Best Scrambled Eggs

I use a nonstick pan and a silicone spatula when making scrambled eggs. I love the flexibility of the silicone spatula since it lets me swirl and sweep the eggs as they cook.

You’ll start by cracking your eggs into a bowl and seasoning with salt. Whisk until well blended with a fork, then set the bowl aside for 5 to 10 minutes while I grab butter and preheat my pan. As the eggs sit with the salt, the salt works on some of the proteins in the eggs, making our scrambled eggs more tender.

Whisking eggs with salt for scrambled eggs

For classic scrambled eggs, use butter to cook them. I also love light and fruity olive oil. Heat the butter (or oil) in your nonstick skillet, and then get ready to cook your eggs.

The secret to the most creamy and soft eggs is using low heat. Making scrambled eggs over high heat kills them — they become dry and bland.

When the eggs hit the pan, I use my silicone spatula to swirl the eggs in small circles around the pan. I do this without stopping until the eggs look barely thickened and tiny curds form (this makes our eggs so creamy).

Making scrambled eggs - Cooking the eggs over low heat in a non-stick skillet.

Then, I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Just as the eggs start to set but still look a bit wet, I remove my pan from the heat. Eggs are delicate and cook very quickly. Even though you’ve taken the pan off the heat, the eggs will continue to cook (thanks to carryover cooking).

Showing perfect scrambled eggs that looks softly set and slightly runny in places

Give the eggs a few seconds in the hot pan (off the heat), and you’ll have made the most perfect scrambled eggs. For more perfect egg recipes, see my recipes for perfect poached eggs or easy hard boiled eggs.

Perfect Scrambled Eggs on Toast

Ways to Serve Scrambled Eggs

My favorite way to enjoy scrambled eggs is simple: on a slice of toast or sliced English muffin with black pepper, a sprinkle of salt, and freshly chopped chives. A side of cabbage kimchi adds a delicious kick!

You can get creative by adding ingredients directly to the eggs. Our dill scrambled eggs have fresh dill swirled into the egg mixture. They are delicious!

For cheesy scrambled eggs, add soft or shredded cheeses (like goat or cheddar) just as the eggs finish cooking. The residual heat will melt the cheese. We use feta in our spinach breakfast burritos and Monterey Jack in these breakfast quesadillas.

Add sausage or bacon. I love this recipe for chorizo scrambled eggs. You can substitute it with another ground sausage, like Italian sausage. We add bacon to these breakfast tacos.

Soft and Creamy Scrambled Eggs

Perfect Creamy Scrambled Eggs

  • PREP
  • COOK
  • TOTAL

This recipe makes perfect scrambled eggs that are super soft and creamy. 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.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

4 large eggs

1/8 teaspoon kosher salt, or more to taste

1/2 tablespoon butter or olive oil

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. Let sit for 5 to 10 minutes.

    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.
  • The nutrition facts provided below are estimates.
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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117 comments… Leave a Review
  • Donna July 3, 2024, 11:26 pm

    O…M…G! A game-changer. My scrambled eggs were pretty good but these hints/suggestions just lifted it to epic level! Thank you.

    Reply
  • Sata June 24, 2024, 5:11 am

    I have just made your scrambed eggs. I’m so pleased I have at last found a recipe, a perfect recipe. Thank you so much 🙂 … and so easy !

    Reply
  • Willma June 20, 2024, 8:14 pm

    After 40 years of making hit-and-miss scrambled eggs, mixing them with milk, cream, or even orange juice, I find your simple method best. Aerating them more than I used to (till eggs very runny) and with the salt in the mix rather than added in the pan, and leaving sit for a few minutes seems to be the secret. Thanks.

    Reply
  • Greg Higgins May 17, 2024, 7:14 pm

    Thanks for such a simple and well explained recipe… I made this morning for my son and I, and it’s the best I’ve ever had!
    I was previously cooking it way too high, and with bit enough butter… and they were always dry. Perfecto now!

    Reply
  • Diana Kilmartin April 24, 2024, 9:24 am

    Absolutely delicious! I was tired of bland scrambled eggs and found this technique online. Just tried it and it made a huge difference. Thank you!

    Reply
  • Terry April 4, 2024, 12:41 pm

    Thank you, thank you, thank you! I’m 71 and my wife passed 2-1/2 years ago. I’ve been trying to experiment scrambling eggs since and have failed more often than not. These instructions worked perfectly. Best scrambled eggs I’ve ever had.

    Reply
    • Joanne April 4, 2024, 2:46 pm

      Hi Terry, thank you for such a thoughtful comment. We are very sorry about the loss of your wife. I am so happy to hear that you have finally found a recipe that makes scrambled eggs the way you enjoy them! All the best.

      Reply
  • saske March 28, 2024, 4:50 am

    I live in France and your way of making scrambled eggs is very close to how we make omelettes, up until the scambling. Lovely. Just 1 small tip – if you use very, very fresh eggs that will be hard to break down, add a tiny splash of cold water before mixing. It helps to loosen the egg whites and it makes the eggs very creamy. In fact, more creamy than with milk or cream. Merci!

    Reply
    • Joanne March 30, 2024, 1:09 pm

      Thanks for the tip! I’ve never added water, but I’ll try next time I have fresh eggs from friends who raise chickens 🙂

      Reply
  • Mandy EGGxaminer March 24, 2024, 11:54 am

    I’m going to make these eggs in this eggact way right now. I usually use cream/milk tried with water last week felt eggs seemed fluffy but watery. I will post in reply section the results. Wish this recipe Luck!

    Reply
    • Joanne March 30, 2024, 1:09 pm

      Hope you love them, Mandy!

      Reply
  • Eilish Schopp March 9, 2024, 5:09 am

    Absolutely brilliant recipe. Just tried it this morning. Complete game changer when it comes to making scrambled egg. Gone are the dried scrambled egg days. Thank you for this. Basic ingredients without the fuss of cream. 😁

    Reply
    • Joanne March 30, 2024, 1:09 pm

      So happy you enjoyed them, Eilish!

      Reply
  • Kate January 6, 2024, 4:43 pm

    Best scrambled eggs ever! I served them with a dollop of sour cream, a touch of salsa & green onion. Delish!

    Reply
    • Joanne March 30, 2024, 1:10 pm

      I love salsa with eggs! Thanks for coming back and sharing, Kate!

      Reply
    • Adam March 30, 2024, 2:04 pm

      Love the sour cream addition 🙂

      Reply
  • logan December 21, 2023, 9:56 am

    good stuff

    Reply
  • Neil December 5, 2023, 3:29 pm

    Great recipe! I’m really happy that i finally found a good recipe that doesnt use cream. Thanks a lot!

    Reply
  • Diane Benoit November 14, 2023, 2:18 pm

    I so enjoyed your scrambled egg recipe! Easy peasy and scrumptious. Thank you so much!
    Diane

    Reply
  • Liz Flynn October 19, 2023, 6:55 pm

    I’ve been making scrambled eggs incorrectly all of my life! Your recipe was so simple and so perfect. I’ve ALWAYS added milk and cheese in the beginning and never cooked at low temperature. The constant swirling and whisking….perfection! Thank you so much!!!

    Reply
  • Elise September 24, 2023, 1:24 am

    Easy, perfect scrambled eggs. So simple. Thank you for the detailed instructions!

    Reply
    • Adam September 24, 2023, 10:42 pm

      You are very welcome! So glad you enjoyed your eggs 🙂

      Reply

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