How to Make Scrambled Eggs
by Chungah
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The only way to make your scrambled eggs! Moist, fluffy, and evenly cooked every single time! Never dry, never rubbery. A fool-proof recipe!
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why you’ll love this scrambled eggs recipe
- Perfect eggs every single time. This fool-proof recipe gives you the creamiest, fluffiest custard-like eggs, so perfectly seasoned, and you’ll never have to settle for dry, rubbery eggs ever again.
- Suitable for breakfast, lunch, and dinner. Serve with crispy bacon, toast, hash browns, vegetables, or even savory meats for a complete meal any time of day. One of my childhood favorites was throwing some scrambled eggs onto white rice with a little bit of soy sauce and sesame oil!
- Flexible and versatile. Scrambled eggs can easily be adapted to what you have on hand by adding your favorite cheese, herbs, or vegetables.
Key ingredients for scrambled eggs
Eggs
Opt for fresh, high-quality farm-fresh eggs for superior flavor and deeper-colored yolks.
Heavy cream
Adding in heavy cream to the eggs prior to cooking will ensure that favorited rich, fluffy consistency.
Salt and pepper
Always salt the eggs before cooking for even distribution, and to help tenderize the eggs. Use approximately 1/8 – 1/4 tsp salt for every 2 – 4 eggs, or more, to taste.
Butter
Unsalted butter allows for more control and consistency, allowing you to add as much salt (or as little) in your eggs.
Chives
Add your finishing touches for a mild onion flavor (that pairs beautifully with the eggs) and a pop of green!
Tips and tricks for perfect scrambled eggs
- Stir continuously. This technique ensures even heat distribution, creating small, creamy delicate curds, and allowing the eggs to set gently (versus dry, rubbery, browned eggs).
- Use a silicone spatula. Silicone spatulas are ideal for scrambled eggs as they are heat-resistant and very gentle on nonstick pans with complete flexibility (thin edge) to gently fold the eggs, creating soft, smooth curds without breaking them apart.
- Mix it up. Elevate your eggs with some easy add-ons such as protein (bacon, sausage, ham, chorizo or smoked salmon), vegetables (mushrooms, spinach or onions), cheese (cheddar, Parmesan, gruyere, mozzarella or goat cheese), or fresh herbs (chives, dill, parsley, cilantro or basil).
- Remove from heat early. Take the pan off the heat while the eggs are still glossy and mostly set (but not completely dry) as the eggs will continue cooking on the plate.
What is the best pan for scrambled eggs?
Nonstick skillet
When it comes to scrambled eggs, a nonstick pan is ideal to ensure that the eggs do not stick to the pan (using minimal fat), preventing the eggs from burning and yielding soft, fluffy eggs every single time. A nonstick pan also allows for easy clean up.
Cast iron skillet
A well-seasoned cast iron skillet can also be used but this type of pan is better suited for crispy, fried eggs instead.
what to serve with scrambled eggs
Tools For This Recipe
Nonstick skillet
How to Make Scrambled Eggs: Frequently Asked Questions
The main culprit could be that the eggs were cooked over high heat and/or overcooked. Remove the pan from the heat when they are glossy and slightly wet as the eggs will continue to cook on the plate.
It is ideal to salt the eggs before cooking to keep the eggs moist and tender.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
This is really based on personal preference. Heavy cream will yield richer eggs, whereas water will create steam, resulting in lighter, fluffy, tender eggs.
Leftover eggs can be stored in an airtight container in the fridge for 3-4 days, repurposing leftovers for breakfast burritos or sandwiches. Note that the eggs will cook further when reheated.
How to Make Scrambled Eggs
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 1 tablespoons chopped fresh chives
Instructions
- Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium low heat. Add eggs, and cook, stirring frequently, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
- Serve immediately, garnished with chives, if desired.
Equipment
Did you make this recipe?
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In addition to chives, try a pinch of rosemary and some parsley. Nice flavor combo!
Great recipe! I’m really happy that I finally found a good recipe that doesn’t use cream. Thanks a lot!
my sibling loved the taste of the eggs.
I just add a small amount of water, salt,pepper to mine. The secret is not to leave the eggs to long, continue stirring. The eggs will keep cooking when heat is turned off so take them off when there is still a little liquid left. Perfect scrambled eggs.
Thanks for the tutorial and for all the informative comments from everybody! I learned some things I absolutely didn’t know about such a seemingly easy everyday activity. I love advice like this to improve even the simplest things. Made these eggs this morning for my husband and me and he spontaneously (i.e. without any hints from me, ha ha!) said how good it was! Thanks again!
Great simple recipe I add a few herbs and some milled pepper to it.
Found another “gems”. Made these. Enjoyed the experience. Not quite perfect, but close enough. Next time will be better. Thank you again for the useful recipes!
I love cooking thanks for all your recipes
Thanks Chungah, I have a new recipe of making eggs at my family’s breakfast. It’s super easy to cook in a few seconds! My kids love this dish so much.
I love eating eggs and do it every day. But I don’t know many recipes with eggs in a few minutes. I see this recipe and try it on the day I found your recipe. Thanks for your sharing!
SO delicious, i made it, thank you for sharing!
I love scramble egg, I made it, so delicious, i will make it over and over again, thank you for sharing
Thank you for this step-by-step recipe! First time making something for myself and my eggs turned out great!
Great way to scramble eggs. I like to add a small spoonful of sour cream to the mix before cooking.
SO great eggs. Thanks you much for sharing with us. I could make a little difference from our leftover on refridge. Anyway, I will follow your next recipe.
I am also really picky about my scrambled eggs, and over time have learned the slower you cook them the better! It takes longer, but it’s totally worth it!
Can’t wait to try this! My rating isn’t for the eggs as haven’t had them yet, but for the look of your bacon! Wow, it looks perfect! Can you tell us how you cook your bacon please!? 🙂
This was great, but 8 eggs are a lot of eggs so I used 4. I didn’t have pepper so that was kinda sad. kinda burnt them but they taste amazing still.
This is fab, the only thing I change is to add as much cheese as humanly possible. I don’t believe in ‘too much cheese’ and I love it with eggs. Any cheese except blue.
It took me SOOO LONG!!!!! to find out how to make scrambled eggs.
This recipe would work, as there are 4 most important things. #1) The most important thing is to get the eggs up closer to room temperature before adding. At least get the chill off by whisking OR letting sit. Whisking helps release the chill. That way, the consistency is better. #2) The other thing that’s really, really important with eggs is to find the right size of pan. This recipe works because the # of eggs. You NEED to have the egg mix be thick enough in the pan…for example…you can’t really make scrambled eggs with 1 egg in a 10 or 12 inch pan. You need to get the liquid thick enough in the pan, if that makes sense. #3) A little moisture… It can be water, milk, cream, whatever. #4) Flavor! – butter the pan, add salt, herbs, etc.
You can’t mess up eggs once you know this.