Perfect Creamy Scrambled Eggs

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

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.

I honestly believe my method makes the best scrambled eggs and so many of our readers have agreed! 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! Trust me!

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.

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).

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).

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.

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. I also love this homemade breakfast sausage if you’re in the mood to make it yourself!