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 Creamy Scrambled Eggs Recipe

Soft and Creamy Scrambled Eggs

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. We also love these easy 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.

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

Watch Us Make the Recipe

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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75 comments… Leave a Comment
  • Meg December 25, 2021, 1:22 am

    Made these for my family guests on Christmas Eve morning. They were so easy to make and prettier than the eggs I make which are always dry. Thank you

    • Bob December 28, 2021, 12:06 pm

      Just made these, and they were as creamy and delicious as you describe! I did make a couple of changes, though. First, I added a teaspoon of half-and-half to the eggs as I was mixing them. (This did not make them watery.) I also started with a cold pan, since I decided to use olive oil in the pan. (I did drop a smidge of butter onto the eggs after I put them in.) The eggs cooked as promised, and tasted great! Thank you!

  • lucy December 7, 2021, 6:52 am

    It is amazing, thank you!!

  • KDeg November 23, 2021, 5:09 pm

    Seriously. These scrambled eggs were fantastic. So simple. So delicious.

  • Todd November 21, 2021, 12:30 pm

    Easy and excellent.

  • Gianna October 31, 2021, 6:17 am

    Omg! amazing recipe! Easy and tasty highly recommend!

  • RICHARD S CAUSER October 5, 2021, 7:14 pm

    Just lovely scrambled eggs. So easy to make and great directions. I will never add milk again. Thanks!

  • Christine September 20, 2021, 10:50 am

    Made this for my son & he loves it! Put it on toast with butter and it was so yummy!

  • harvey June 24, 2021, 4:56 am

    just made it for breakfast and it was amazing my dad was a bit hesitant before eating it because it doesn’t look cooked but after me and my mom said it was amazing he tried it now he is having it every morning

  • Rachelle May 30, 2021, 4:38 pm

    Delicious! Thank you!

  • Laura Hurn March 8, 2021, 3:32 am

    Wow these are the best scrambled eggs I have ever tasted I will never go back to my soggy scrambled eggs with milk ever again! Thank you for sharing this recipe total game changer xx

  • Emma March 6, 2021, 6:14 pm

    I’m about to make these for lunch but going to need to make more for 3 people and don’t have a non stick pan so hope it works if I just double everything.

  • Kim March 1, 2021, 2:16 pm

    Fantastic eggs!

  • Mas Patel February 22, 2021, 2:59 pm

    The MOST delicious scrambled eggs I’ve ever tasted, an absolute delight. Well done on such an easy recipe with the golden, creamy taste you promised. And you must follow it exactly as described to get the creamy texture.

  • Constance January 24, 2021, 1:44 pm

    Very creamy scrambled eggs! Your method of swirling and then long strokes works so well and so easy to do, I wish I found your recipe sooner. Thank you so much!

  • Dodie Edelstein November 18, 2020, 11:07 am

    I’ve never been able to get my eggs to come out like the ones in your picture. Today, after searching again for yet another egg recipe, I came across yours and finally have conquered the art of making soft scrambled eggs. Slow and steady! Thank you.


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