These fluffy, delicious Scrambled Eggs are perfect for breakfast and more! Great tips on how to make scrambled eggs with this favorite recipe!
My daddy taught me how to make scrambled eggs when I was a little girl. He made the most fluffy, scrumptious Scrambled Eggs. He shared tips that make this Scrambled Eggs recipe delicious and perfect every time! These tips and the recipe have stayed with me throughout my life, and I think these are the best Scrambled Eggs.
I love making these scrambled eggs with bacon and hot biscuits or buttermilk pancakes for breakfast. Sometimes we enjoy “breakfast for supper,” and these eggs are a satisfying protein source for a simple dinner. With just a few ingredients and these time-tested tips, this recipe makes tasty scrambled eggs everyone enjoys.
Table of Contents
How to Make Scrambled Eggs
This scrambled egg recipe that my daddy shared with me makes eggs so light and fluffy that you feel as if you are biting into a cloud! I’ll share how you make them.
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- milk – Or heavy cream or water. The fat of milk or cream makes the eggs rich and creamy, but water helps them to whip up nicely too.
- butter – You can use salted or unsalted butter.
- salt and pepper – to taste after eggs are done cooking
- Add to mixing bowl. Crack eggs into a large mixing bowl. Add the milk (or cream or water).
- Prepare skillet. Add butter to a ceramic, non-stick, or cast iron skillet over low to medium heat to melt. Swirl melted butter around the skillet to ensure the bottom and sides are coated, and heat for about 3 – 5 minutes, until butter shimmers, making sure that the pan is well-heated.
- Whisk eggs. Whisk the eggs and milk together vigorously until they become a golden color and are well combined. You want to whisk well to incorporate air into the eggs. Air bubbles will begin to show once that’s happened.
- Immediately pour in skillet. Once you’ve beaten air into the eggs and they are thoroughly combined, pour them immediately into your prepared, heated skillet.
- Cook slowly. Do not stir until the sides begin to turn a lighter shade than the rest of the eggs and begin to “lift” away from the buttered edges of the pan. Using a silicon or rubber spatula, gently pull the eggs toward the center of the skillet. This will bring large curds of eggs toward the center, and the space will fill up with uncooked egg mixture. Keep repeatedly and gently pulling curds toward the center until no more liquid fills in those spaces and no more uncooked egg mixture is visible.
- Gently stir eggs. Once no more uncooked egg is visible, gently stir the eggs.
- Remove from heat and serve. Be sure not to leave the cooked scrambled eggs on the heat for too long, as they can get rubbery. Serve them warm.
Tips for the Best Scrambled Eggs
- Cook in a nonstick, ceramic (they are non-stick), or well-seasoned cast-iron skillet that is properly sized for the number of eggs you’re scrambling. The key is a non-stick skillet that’s big enough for the amount you are scrambling.
- Whisk well. You want to beat the eggs thoroughly, incorporate the milk, and get air whipped into the egg mixture for FLUFFY scrambled eggs!
- Add about 1 – 2 tablespoons of milk, cream, or water to your eggs as you whisk.
- Heat the pan on medium heat for about 3 – 5 minutes before you add your eggs to prevent them from sticking.
- Use a silicone or rubber spatula.
- No salt or pepper until the eggs are done cooking. Salt added too early will keep your eggs from being moist.
Scrambled eggs are truly an essential recipe that is perfect for breakfast, a weekend brunch, or even “breakfast for supper”. I hope you try these soon and love them as much as I do!
Frequently Asked Questions
Butter is much better in scrambled eggs.
A quality non-stick skillet is a must for scrambled eggs. Ceramic skillets are non-stick, and a well-seasoned cast iron skillet works too. Make sure to heat the skillet as noted in the recipe prior to scrambling the eggs.
More Favorite Recipes with Eggs
If you enjoy including eggs in your meals, I think you will really like
Easy Eggs Benedict – Here, I also include easy instructions on how to poach eggs in the oven.
How to Freeze Eggs – I like to have extra eggs on hand in the freezer – it’s great if you like to plan ahead or have chickens at home.
There are many more recipes featuring eggs here on the site. I hope you find many more that you and your family enjoy!
Here’s my recipe for perfect scrambled eggs that I think you’ll love.
Scrambled Eggs Recipe
- 5 eggs
- 1 to 2 tablespoons milk, cream, or water
- 2 tablespoons butter
- salt and 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2013.