How to Scramble Eggs Recipe

These are the most fluffy, delicious Scrambled Eggs! They are great for breakfast or a light supper! Learn how to scramble eggs with this essential recipe!

How to Scramble Eggs |

My father taught me how to scramble eggs when I was a little girl and that lesson has stayed with me all these years. And I think these are the best scrambled eggs ever.

You see, when I was little, Mama was finishing Nursing School and spent many evenings and weekends working toward her degree. During that period, Daddy became the master chef in our house or we’d stay at my Grandmother’s even after Daddy got home from work and eat supper with her.

I always loved to see what Daddy had planned as he just took everything in perfect stride. Takeout or fast food was never an option as the town we lived in didn’t even gain a fast food restaurant until my junior year of high school.

For that I am now very grateful.

Scrambled Eggs Recipe

One of Daddy’s specialties was scrambled eggs. They were always so light and fluffy that you felt as if you were biting into a cloud!

He’d sing as he cracked open the eggs into a huge avocado green bowl with little handles on the side, tossing the egg shells over his head trying to ring the trash can behind him. Of course I would stand in amazement as shell after shell neatly whooshed into the garbage can as if it dared to do anything else.

He’d wink at me and say, “Aren’t you glad they all went in? That could’ve been a mess.”

His eggs were always so tender and tasty and were absolutely my favorite.

Here are the tips he taught me as a little girl that I still use today for perfect scrambled eggs every time.

How to Scramble Eggs Tips

– Cook in a nonstick or cast-iron pan sized for the number of eggs you will be cooking.

– Heat the pan for about 3 – 5 minutes before you add your eggs to prevent them from sticking.

– Use a wooden spoon or silicon spatula

– Whisk well. Don’t wimp out on the whisking part

– Add about 1 – 2 tablespoons of milk, cream or water to your eggs as you whisk

– Leave out the salt and pepper until your eggs have cooked. Salt added too early will cause your eggs to not be as moist

Scrambled eggs are truly an essential recipe that is perfect for breakfast, a lazy brunch, or even breakfast for supper. I hope you try these soon and love them as much as I do!

More Great Recipes with Eggs

Simple Eggs Benedict Recipe (includes how to poach eggs in the oven)

Homemade Egg McMuffin

How to Freeze Eggs

Avocado Baked Eggs Recipe

+ more great egg recipes

How to Scramble Eggs |

Here’s my recipe for perfect scrambled eggs that I think you’ll love.

Print Recipe
3 from 1 vote

How to Scramble Eggs Recipe

These are the most fluffy, delicious Scrambled Eggs! They are great for breakfast or a light supper! Learn how to scramble eggs with this essential recipe!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, how to make scrambled eggs, scrambled eggs
Servings: 2 -3
Calories: 262kcal
Author: Robyn Stone | Add a Pinch


  • 5 eggs
  • 1 to 2 tablespoons milk cream, or water
  • 2 tablespoons butter
  • salt and fresh ground black pepper to taste


  • Crack eggs and pour into a large bowl. Add milk, cream or water.
  • In the meantime, add butter to a nonstick pan or cast iron skillet over low to medium heat to melt. Swirl melted butter around pan to ensure bottom and sides are well-coated and heat until the butter shimmers, about 3 - 5 minutes, making sure that the pan is well-heated.
  • Whisk eggs vigorously until the eggs become a golden color and are well-combined. Air bubbles will begin to show in your egg mixture if you have whipped in plenty of air. Immediately pour eggs into prepared skillet and cook slowly.
  • Do not stir the eggs until the sides have begun to turn a lighter shade than the rest of the eggs and have begun to gently pull away from the buttered edges of the pan. Using a silicon spatula or a wooden spoon, gently pull the eggs toward the center of the skillet, bringing large curds with you as you do so. Where you pulled the eggs toward the center will quickly fill with uncooked egg mixture.
  • Continue to pull the curds toward the center of the entire skillet and gently stir the eggs until there is no more visible uncooked eggs. Stir eggs gently and remove from heat. Be sure not to leave eggs on the heat too long as they can quickly overcook and become dry and rubbery.
  • Salt and pepper eggs to taste and serve warm.


You can add any number of ingredients to your egg mixture before scrambling, as long as it doesn't include too much liquid. Some suggestions include: grated cheese, salsa, sauteed mushrooms and/ or onions, spinach, or even bacon.


Calories: 262kcal | Carbohydrates: 1g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 440mg | Sodium: 259mg | Potassium: 152mg | Sugar: 1g | Vitamin A: 945IU | Calcium: 70mg | Iron: 1.9mg

Now, to figure out how Daddy always made his shot with those egg shells!

What’s your favorite way to enjoy scrambled eggs? Do you have any tips to share?

Robyn xoxo

From the Add a Pinch recipe archives. Originally published 2013.

23 comments on “How to Scramble Eggs Recipe”

  1. I love this post so much! Your daddy sounds like a fun guy! 🙂

  2. We eat our weight in scrambled eggs around here! Great tips!

  3. Scrambled eggs happen at least once a day around our house. Your Daddy’s eggs sound perfect.

  4. Love this! The husband and I are kind of picky about our scrambled eggs so I’m definitely going to put these tips to use next time we make them for breakfast!

  5. Still looking for the post to recipe list….hope you get ready soon. Love your daddy s egg recipe. Thank you.

  6. Oooohhh I didnt realize you should wait to add salt until AFTER they are cooked ! thanks !

  7. I actually remember being a newlywed and looking up “Scrambled eggs” in my Joy of Cooking book. I think it’s pretty awesome that you will always have these special treasure of memories of your dad. Thanks for sharing!

  8. I wimp out on the whisking part…now I won’t!

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  15. nice and simple i always put salt before ,now i know better .Thank you

  16. Great tips, we just had breakfast for dinner last night! Now I’ll have to try this method for the next time.

  17. Nice tips for the perfect scrambled eggs here – mine always tend to end up on the dry side and I never have whisked the eggs that much before frying; maybe this will be the magic trick! 🙂 Can’t wait to try your style this weekend, thanks for sharing!

  18. I prefer my eggs over easy most of the time now but I do appreciate well scrambled eggs! What a lovely story to share of your father and his scrambled egg lesson. Adore this post.

  19. I made it this way and it was perfect now I know my mistakes. Thanks

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