Learning how to make scrambled eggs is a fundamental skill, and I’m a bit embarrassed to say it’s one I didn’t have until I was nearly 30. And even after learning the basic technique, it took me a long time to perfect my scrambled eggs. But now that I have a foolproof method, I’m going to teach it to you so you, too, can enjoy perfect scrambled eggs every time!
The most important piece of advice I got while learning how to make scrambled eggs was to be patient! Low and slow is the key to soft and fluffy scrambled eggs. If the heat is too high, they will burn. And if you don’t stir them enough, they will turn rubbery. It’s quite a balance, but one that’s easy to master with just a little practice!
What’s in This Scrambled Eggs Recipe?
- Eggs: I like large, farm-fresh eggs. Older eggs can impart a sulfuric smell and taste, which isn’t so yummy.
- Milk: Helps make the eggs creamy and fluffy. I like whole milk best, but any kind of milk will work.
- Butter: Unsalted butter helps the eggs cook without burning and adds richness.
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How to Store and Reheat
I recommend serving scrambled eggs hot and fresh because leftovers don’t hold up as well in the fridge. That being said, you can store them for up to 24 hours in an airtight container in the refrigerator, and reheat back in the pan over low heat.
Notes and Tips
- To test your eggs for freshness, gently drop one in a glass of water. If it sinks, it is fresh. If it floats, it has gone bad!
- Take care not to overheat the pan or the eggs could burn before they are fully set.
- A silicone or heat-proof spatula is the ideal tool for scrambling eggs. A wooden spoon will work in a pinch, but it’s just not as good at getting into the seam where the sides of the pan meet the bottom. Don’t use a metal spatula, which could scrape and scratch the nonstick coating.
How to Make Scrambled Eggs
I’ll teach you how to make scrambled eggs that are perfectly soft and fluffy every time. You’ll be the hero of breakfast!
Prep:5minutes
Cook:20minutes
Total Time
:25minutes
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Instructions
In a large bowl,whisk together the eggs,milk,salt,and pepper. Set aside.
10 large eggs,½ cup milk,½ teaspoon kosher salt,⅛ teaspoon ground black pepper
Melt the butter in a large skillet over medium low heat. Once melted,swirl it around to cover the bottom of the pan.
2-3 tablespoons unsalted butter
Pour in the egg mixture,and let it sit for a minute.
Using a spatula gently pull the eggs away from the side of the pan and push them through the middle towards the opposite side.
Continue this pattern,until the eggs are soft and slightly runny,or until the eggs are cooked to your liking.
Take the eggs off the heat to let them to continue to cook/set.
Top with chives,and additional salt and pepper to taste.
Chopped chives
Nutrition Facts
How to Make Scrambled Eggs
Amount Per Serving (2 eggs)
Calories198
Calories from Fat 135
% Daily Value*
Fat15g23%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol387mg129%
Sodium384mg17%
Potassium177mg5%
Carbohydrates2g1%
Fiber 0.01g0%
Sugar 2g2%
Protein13g26%
Vitamin A720IU14%
Calcium88mg9%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Scrambled Eggs Step by Step
Whisk the Eggs:In a large bowl,whisk together 10 large eggs,½ cup of milk,½ teaspoon of kosher salt,and ⅛ teaspoon of ground black pepper. Set aside.
Melt the Butter:Melt 2-3 tablespoons of unsalted butter in a large skillet over medium-low heat. Once melted,swirl it around to cover the bottom of the pan.
Pour the Eggs:Pour in the egg mixture,and let it sit for a minute.
Scrape the Eggs:Using a spatula gently pull the eggs away from the side of the pan and push them through the middle towards the opposite side.
Cook the Eggs:Continue this pattern,until the eggs are soft and slightly runny,or until the eggs are cooked to your liking.
Serve the Eggs:Take the eggs off the heat to let them to continue to cook/set. Top with chives,and additional salt and pepper to taste.
