Soft and Creamy Scrambled Eggs

How to make the best scrambled eggs! I’m sharing how I make them in my own kitchen so that the eggs are soft, creamy and delicious. Jump to the Soft and Creamy Scrambled Eggs Recipe or watch our quick recipe video showing you how we make them.

Watch Us Make The Recipe

How I Make The Best, Creamiest Scrambled Eggs

I’ve been making scrambled eggs since my father taught me at 10 years old so I like to 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 my tips and you’ll be making the best eggs of your life in no time! I honestly consider these be the best scrambled eggs:

How to make the best soft and creamy 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.

Scrambled eggs without milk or cream
I make my scrambled eggs without milk or cream and keep the recipe simple by only whisking quality eggs and salt together.

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.

For perfect scrambled eggs, cook the whisked eggs over low heat in a non-stick skillet.
For perfect scrambled eggs, cook the whisked 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.

When the egg scramble looks softly set and slightly runny in places, slide the pan off the heat.
When the egg scramble looks softly set and slightly runny in places, slide the pan off the heat. The eggs will still continue to cook (carryover cooking).

Scrambled Egg 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.

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.

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.

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

Soft and Creamy Scrambled Eggs

  • 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. 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

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 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

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46 comments… Leave a Comment
  • Patti Larson May 30, 2019, 12:39 pm

    The BEST scrambled eggs I’ve ever had!!

  • Melissa Leitch April 24, 2019, 5:24 pm

    Delicious, perfect scrambled eggs!

  • Melissa February 10, 2019, 10:46 am

    I googled absolutely best scrambled eggs and found this recipe. Perfect! And my husband loved them. Coincidentally, I found a recipe for cooking pork tenderloin, and lo and behold, it was the same website. The pork was delicious. I’m hooked. Thank you for your website!

  • A R December 2, 2018, 5:05 am

    Cream should be added at the end to stop eggs over cooking.

  • Jane July 17, 2018, 9:19 am

    As I get older my taste buds change… I’ve always liked my scrambled eggs fully cooked and big fluffy pieces but now I have a craving for more of a “runny” scrambled eggs. I sautéed some leeks and zucchini first and then set them aside leaving a few bits of leeks in the pan & then added some butter and then followed your recipe but added a bit of water…OMG I am in breakfast heaven! This was delish!

  • Abbie May 12, 2018, 12:35 pm

    Delicious & simple! Love!

  • Melody May 5, 2018, 4:16 am

    Yes! I just made these and they are the best eggs I’ve made in my life!! Fantastic

  • Sheri January 21, 2018, 12:44 pm

    I just made these yummy eggs today. They were just wonderful! I had to wait 56 years to find out how to make the best scrambled eggs. Thank you!

  • Michael J Collins December 24, 2017, 10:06 am

    So easy and tastes delicious. Thank you.

  • Georgia August 23, 2017, 2:58 pm

    Finally! It took that video to show me how to finally do it. They were great! I usually just cook them a little too long and it gets past the point of no return. This helped me figure out where I was going wrong and made it right. Thank you!

  • Loo Elton August 7, 2017, 8:13 am

    I was in a hurry to cook them and didn’t get as far as the actual recipe so didn’t cook them in butter, just straight into my non stick pan and they were delicious, EXACTLY what I was looking for. I guess I did the diet version lol. Thanks so much for the slow and low tip.

  • Ronnie July 21, 2017, 10:22 am

    Made them twice, lots of stirring but definitely worth it. 5 stars.👍🏻

  • Mona Martin May 8, 2017, 11:27 pm

    Perfect! That’s how I like it. When I order them out at a restaurant I always get dry, hard scrambled even though I say the words “soft, fluffy, wet, under done…… I send them back and get the same the second time. Im not sure how else to describe it. Any suggestions on how I should order these soft scramble when I’m out?

    • Joanne May 12, 2017, 7:19 pm

      Hi Mona, I’m so glad you gave them a try. We are pretty picky when it comes to scrambled eggs and usually order fried eggs out 🙂

    • Sherry October 7, 2017, 11:37 pm

      Try going to a better restaurant lol. Dennys just has one type of scrambled eggs and your doneness preference may as well be dicrated to your waitress in swahili

  • Dana January 9, 2017, 2:04 am

    The French add a tablespoon of water per egg to keep the scramble moist.

    • Chase May 22, 2017, 10:17 pm

      No, they do not. If you’re REALLY French you’ll even cook them over a double boiler. Water has NO fat, it will make the eggs more dense. Simple science. The above recipe is PURE PERFECTION for creamy, coddled eggs.

  • Gordon December 30, 2016, 12:04 pm

    This is a really good, simple recipe for perfect scrambled eggs. They came out perfectly when I tried it! Thank you! However, you used the word “silicon” rather than the correct “silicone” in several places. Big difference!


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