Scrambled eggs are one of the most popular ways to enjoy eggs, and whether they were fluffy, dry, runny, burned or underdone, we’ve had them every way they come. Luckily, cooking scrambled eggs is easy, with no need to overcomplicate with unusual techniques or lots of extra ingredients. In fact, if you use a non-stick skillet, you can scramble eggs with nothing but salt and still have the most delicious, creamiest eggs. Here's how!
- Start with nice eggs. This doesn't have to mean very expensive, but looking for local eggs or ones laid by happy chickens with a versatile diet will make a big difference. The tastiest eggs will have a deep colored yolk that is more orange than yellow, sometimes even deep oranges.
- Use a non-stick pan for best, and easiest, results. Coat the pan with fat, if you like. Oil is fine, but butter will add more flavor to this otherwise simple dish. You don't need much, about half a tablespoon for every two eggs.
- Blend your eggs well before adding to the pan, but you don't need to whip and incorporate lots of air. Instead, place the eggs in a small bowl and beat rapidly with a fork to combine all the parts of the egg. If you are making a large batch of scrambled eggs, you can use a blender. You can add salt and pepper here.
- If using this basic technique, additional liquids like milk, cream, or water are not necessary for a creamy, dreamy result. But if you prefer to add them, add a splash to the eggs after you blend them.
- If adding cheese, use shredded melting cheeses like Cheddar, Monterrey jack, or young gouda. You can also add fresh cheeses, like Boursin or fresh goat cheese. The cheese should be added at the very end of cooking.
Cooking Scrambled Eggs
- Heat your pan over medium-low heat and add any fat, if using. Add the eggs, and use a rubber spatula to keep the eggs constantly moving. Increase the heat if the eggs are not starting to solidify after a minute or two, and continue stirring.
- If you prefer small curds, continue to stir constantly until the eggs are mostly set, but still moist and creamy, 2 to 3 minutes. For larger curds, allow the eggs to cook undisturbed for a few seconds at a time before stirring again.
- Remove the pan from the heat and quickly transfer to a plate to avoid continued cooking in the pan.
I love using olive oil and herbs provence. The olive oil because it is healthier and eggs cook up fluffier
That’s why we love scrambled eggs — they’re so versatile, and you can adjust the technique a million different ways!
I wish you had short videos
We just made some! Keep an eye out, we’ll be posting soon. Anything you’d like to see, in particular?
Could you provide nutrition information with your recipes?
A neighbor’s wife used to add pieces of American cheese to the scrambled eggs. My sons, when they were younger, would camp out at her home until we stole her idea and made them that way also
That’s how my dad made them, too! The beauty of a basic scrambled egg recipe is you can add whatever you (and your kids) like best 🙂
Duke’s or Hellman’s mayo added to eggs give them great flavor and moisture.
About a teaspoon per egg.
Eggs on eggs!
Okay, so for all these years I have been cooking them on too high of heat – usually more like full on medium. Add I have been seasoning them before adding to the pan. Who knew? These are great tips, and I’ll try it tomorrow for breakfast
You learn something new every day! Once you master a really silky scrambled egg, nothing is ever quite the same.
I love a good scrambled egg! Any time of day. I also like to let my butter brown just a bit, also yummy:)
A little brown butter is welcome anywhere! 🙂
Just a comment on a typo
Head your pan over medium-low heat
Ten recipes every cook should know. I read the scrambled eggs recipe. How do find the other nine?