How to Make Scrambled Eggs – With this easy step-by-step recipe you are practically guaranteed to scramble eggs so they are perfectly fluffy and tender, every time!

Pile of fluffy eggs on a blue plate.

Why This is the Best Scrambled Eggs Recipe

Anybody can make scrambled eggs… You throw a skillet over high heat, crack a couple of eggs into the skillet, and whisk vigorously with a fork. You’ve done this before, right?

However, when you make scrambled eggs in a hurry you end up with dense rubbery scrambled eggs, not perfectly soft and fluffy scrambled egg clouds. Today we’re going for the latter.

Pile of fluffy eggs on a blue plate. There is a metal fork on the plate, to the left of the eggs.

When scrambled eggs are done right, scrambling is the best egg-cooking method, in my humble opinion. Sunshine yellow pillows of protein perfection, that can be enjoyed as-is, or as a wonderful base for all sorts of breakfast toppings.

Although the quickie scrambled egg method is easy, making fluffy scrambled eggs is really not that much harder. It just takes a little bit of extra care and patience. We’re talking less than 10 minutes of patience, not hours.

You can do this!

Pile of fluffy eggs on a blue plate. A metal fork is taking a portion of egg.

Ingredients You Need

  • Eggs – we use large eggs
  • Half & half – you can use whole milk, but I highly recommend using real half & half if available
  • Butter – preferably unsalted butter
  • Salt and black pepper – a bit of each to finish the dish
Four whole brown eggs on a white marble background.

How to Scramble Eggs Step By Step

BEAT HARD: Set out a mixing bowl. Crack the eggs into the mixing bowl and make sure that there’s no eggshell in the bowl. Add the half-and-half to the bowl.

Adding half and half to the eggs in a white mixing bowl.

Use a hand crank eggbeater or a whisk to beat the eggs vigorously until light and frothy.

Pro Tip: Alternatively, you can use an electric hand mixer on low, or whisk vigorously by hand. The secret for how to make the best fluffy eggs is to get as much air into the mix as possible!

Using a hand beater to whisk eggs in a large white mixing bowl.

LOW HEAT: Set a small nonstick skillet over low heat. Place the butter in the skillet and allow it to melt. 

Once the butter has fully melted, whisk the eggs again to make sure they are as frothy as possible when going into the skillet.

Adding egg mixture to a skillet.

LIFT THE PAN: Lift the pan off the heat and swirl the butter around the pan. Pour the frothy eggs into the skillet while the pan is lifted, so that its first contact with heat is very gentle.

Showing how to scramble eggs in a skillet on the stovetop, with a blue spatula to stir the eggs.

MOVE TO THE CENTER: Set the pan back on the burner and use a rubber spatula to gently move the eggs towards the center of the pan. Do this in a circular pattern, from the outer edge of the pan to the center, the entire time the eggs are cooking.

Showing how to scramble eggs in a skillet on the stovetop, with a blue spatula to stir the eggs.

UNDERCOOK: Once the eggs are 85% cooked, turn off the heat. Salt and pepper the eggs, gently stir again, and move them to a plate while they still look slightly undercooked, about 90% cooked. The eggs will continue to cook as they sit on the plate.

Showing how to scramble eggs in a skillet on the stovetop.

If they look fully cooked while they’re in the pan they will be a bit more rubbery on the plate. Taking them off the heat while they still look wet will ensure your eggs are perfectly soft on the plate.

Serve immediately!

Fluffy scrambled eggs in a skillet.

Top Recipe Tips and Tricks

  • Egg temp – Cold eggs right from the fridge will take slightly longer to cook. Set your eggs on the counter for about 15 minutes before cooking to bring them closer to room temperature.
  • How to remove eggshells – Hey, shells happen. If you get a piece of eggshell into the bowl, simply use a larger section of the remaining shell to fish it out of there. Small pieces tend to stick best to other pieces of eggshells.
  • Why half & half – I highly recommend making scrambled eggs without water… The creamy fat of half and half gives the scrambled eggs a delicious taste and the fluffiest texture!
  • Whisk hard – Take the time to really beat the eggs well before scrambling. This adds air to the egg mixture and gives them that super fluffiness.
  • Don’t overcook – As mentioned, you want the eggs to look slightly underdone when you take them off of the heat. They’ll continue cooking in the skillet, and get just the right level of doneness very quickly.
Pile of fluffy eggs on a blue plate.

Serving Suggestions

Add a dash of salt and pepper to taste, if you like. Enjoy as-is, or serve with your favorite classic scrambled egg condiments and toppings like ketchup, salsa, hot sauce, fresh herbs, crumbled chorizo, or pico de gallo.

Fluffy eggs are great any time of day! Serve them for breakfast, brunch, or brinner alongside any number of other side dishes. Here are a few of our favorite breakfast foods to pair with scrambled eggs:

These beauties are also perfect for making other breakfast staples! Add them to avocado toast, make breakfast tostadas, or load onto sandwiches or burritos. We love to include scrambled eggs on our savory waffle sandwiches for brunch and lunch.

Pile of fluffy eggs on a blue plate. There is a metal fork on the plate, to the left of the eggs.

Frequently Asked Questions

How do you make scrambled eggs with cheese?

Wait until almost the end of cooking before adding your choice of shredded cheese. The cheese will melt as the eggs finish cooking.

Do you scramble eggs on high or low heat?

Keep the heat low so that you do not overcook the delicate fluffy eggs.

Is it better to add milk or water to scrambled eggs?

Hands-down it is best to use dairy for scrambling eggs. The richness of half & half makes the most velvety eggs!

How long do leftovers last?

It is best to eat scrambled eggs shortly after cooking. However, they will keep well for up to 3 days in the refrigerator in an airtight container.

Pile of fluffy eggs on a blue plate. A metal fork is showing a bite of eggs to camera.

Looking for More Quick and Easy Breakfast Recipes? Be Sure to Also Try:

How to Scramble Eggs (Fluffy Scrambled Eggs)

Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
With this easy step by step recipe you are practically guaranteed to make scrambled eggs so they are perfectly fluffy and tender, every time!
Servings: 2 servings

Ingredients

Instructions

  • BEAT HARD: Set out a mixing bowl. Crack the eggs into the mixing bowl and make sure that there's no eggshell in the bowl. Add the half-and-half to the bowl. Use a hand crank eggbeater or a whisk to beat the eggs vigorously until light and frothy.
  • LOW HEAT: Set a small nonstick skillet over low heat. Place the butter in the skillet and allow it to melt.
  • Once the butter has fully melted, whisk the eggs again to make sure they are as frothy as possible when going into the skillet.
  • LIFT THE PAN: Lift the pan off the heat and swirl the butter around the pan. Pour the frothy eggs into the skillet while the pan is lifted, so that its first contact with heat is very gentle.
  • MOVE TO THE CENTER: Set the pan back on the burner and use a rubber spatula to gently move the eggs towards the center of the pan. Do this in a circular pattern, from the outer edge of the pan to the center, the entire time the eggs are cooking.
  • UNDERCOOK: Once the eggs are 85% cooked, turn off the heat. Salt and pepper the eggs, gently stir again, and move them to a plate while they still look slightly undercooked, about 90% cooked. The eggs will continue to cook as they sit on the plate. If they look fully cooked while they're in the pan they will be a bit more rubbery on the plate. Taking them off the heat while they still look wet will ensure your eggs are perfectly soft on the plate.
  • Serve immediately!

Notes

Leftover scrambled eggs will keep well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 2eggs, Calories: 206kcal, Carbohydrates: 2g, Protein: 12g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 350mg, Sodium: 184mg, Potassium: 153mg, Sugar: 1g, Vitamin A: 730IU, Vitamin C: 0.2mg, Calcium: 75mg, Iron: 2mg
Course: Breakfast, Brinner, Brunch
Cuisine: American
Author: Sommer Collier
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