Soft and Creamy Scrambled Eggs

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!

Watch the Video

Creamy Scrambled Eggs Recipe Video

Related: How to cook hard boiled eggs perfectly, every time.

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.

Soft and creamy scrambled eggs

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.

Whisking eggs with salt

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.

Cook the eggs over low heat in a non-stick skillet.

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.

Egg scramble looks softly set and slightly runny in places

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.

How to Make Perfect Scrambled Eggs

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

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.

Makes approximately 2 servings

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

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

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

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101 comments… Leave a Review
  • 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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